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	1.	In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization. [electronic resource] by Parada, Javier Aguilera, José M Producer: 20090518 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation. [electronic resource] by Parada, Javier Santos, Jose L Producer: 20170208 In: Critical reviews in food science and nutrition vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Development of alginate microspheres containing thyme essential oil using ionic gelation. [electronic resource] by Benavides, Sergio Cortés, Pablo Parada, Javier Franco, Wendy Producer: 20161031 In: Food chemistry vol. 204 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	The Microencapsulation of Maqui ( [electronic resource] by Fredes, Carolina Becerra, Camila Parada, Javier Robert, Paz Producer: 20180927 In: Molecules (Basel, Switzerland) vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices. [electronic resource] by Contardo, Ingrid Parada, Javier Leiva, Angel Bouchon, Pedro Producer: 20160720 In: Food chemistry vol. 197 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Microstructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses. [electronic resource] by Bravo, Carolina Santos, José L Castillo, Gabriel Olivares, Gabriela Parada, Javier Producer: 20210423 In: International journal of food sciences and nutrition vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Leptin/Adiponectin Ratios Using Either Total Or High-Molecular-Weight Adiponectin as Biomarkers of Systemic Insulin Sensitivity in Normoglycemic Women. [electronic resource] by Bravo, Carolina Cataldo, Luis Rodrigo Galgani, José Parada, Javier Santos, José Luis Producer: 20180423 In: Journal of diabetes research vol. 2017 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods. [electronic resource] by Aravena, Gabriela García, Olga Muñoz, Ociel Pérez-Correa, José R Parada, Javier Producer: 20160810 In: Food chemistry vol. 196 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion. [electronic resource] by Vergara, Cristina Pino, María Teresa Zamora, Olga Parada, Javier Pérez, Ricardo Uribe, Marco Kalazich, Julio Producer: 20201118 In: Molecules (Basel, Switzerland) vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion. [electronic resource] by González, Estefanía Gómez-Caravaca, Ana María Giménez, Begoña Cebrián, Rubén Maqueda, Mercedes Parada, Javier Martínez-Férez, Antonio Segura-Carretero, Antonio Robert, Paz Producer: 20200324 In: Food chemistry vol. 310 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)