JUAN CARLOS MOLTO CORTES-rekin lankidetzan egindako argitalpenak (6)

2022

  1. Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B1, Ochratoxin A and Zearalenone and Betalains

    Toxins, Vol. 14, Núm. 8

2019

  1. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

    Food Research International, Vol. 120, pp. 888-894

2018

  1. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

  2. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

    Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312

2014

  1. Elaboración y clasificación de la horchata

    El gran libro de la horchata y la chufa de Valencia (Valencia : Publicacions de la Universitat de València : Fundació Lluís Alcanyís, 2014), pp. 52-59

2006

  1. Aclaraciones terminológicas en el campo de la micotoxicología

    Revista Iberoamericana de Micologia, Vol. 23, Núm. 2, pp. 64-66