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	1.	Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. [electronic resource] by Uribe-Wandurraga, Zaida Natalia Igual, Marta García-Segovia, Purificación Martínez-Monzó, Javier Producer: 20200205 In: Food & function vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	In vitro bioaccessibility of minerals from microalgae-enriched cookies. [electronic resource] by Uribe-Wandurraga, Zaida Natalia Igual, Marta García-Segovia, Purificación Martínez-Monzó, Javier Producer: 20201204 In: Food & function vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Olive oil consumption and risk of breast cancer in the Canary Islands: a population-based case-control study. [electronic resource] by García-Segovia, Purificación Sánchez-Villegas, Almudena Doreste, Jorge Santana, Francisco Serra-Majem, Lluís Producer: 20060523 In: Public health nutrition vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. [electronic resource] by García-Segovia, Purificación Pagán-Moreno, María J Lara, Irene F Martínez-Monzó, Javier Producer: 20180112 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	A review of the use of information and communication technologies for dietary assessment. [electronic resource] by Ngo, Joy Engelen, Anouk Molag, Marja Roesle, Joni García-Segovia, Purificación Serra-Majem, Lluís Producer: 20090910 In: The British journal of nutrition vol. 101 Suppl 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods. [electronic resource] by Zura-Bravo, Liliana Rodríguez, Angela Stucken, Karina Castillo, Luis Ah-Hen, Kong Shun García-Segovia, Purificación Vega-Gálvez, Antonio Producer: 20191002 In: Food chemistry vol. 299 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). [electronic resource] by Vega-Gálvez, Antonio Miranda, Margarita Nuñez-Mancilla, Yissleen Garcia-Segovia, Purificación Ah-Hen, Kong Tabilo-Munizaga, Gipsy Pérez-Won, Mario Producer: 20141020 In: Journal of food science and technology vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. [electronic resource] by Vega-Gálvez, Antonio Ah-Hen, Kong Chacana, Marcelo Vergara, Judith Martínez-Monzó, Javier García-Segovia, Purificación Lemus-Mondaca, Roberto Di Scala, Karina Producer: 20160412 In: Food chemistry vol. 132 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)