Caballos, regatas y borricos. El deporte en la Málaga del siglo XIX = Horses, rowing and donkeys. The sport in the Malaga of the XIX century by Amparo Quiles Faz

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Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies by Elena Diez-Sánchez, Amparo Quiles, Isabel Hernando

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Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability by Santiago Bascuas, Ana Salvador, Isabel Hernando, Amparo Quiles

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How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility by Rey Castañeda-Rodríguez, Amparo Quiles, Empar Llorca, César Ozuna

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Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers by Adrián López-García, Gemma Moraga, Isabel Hernando, Amparo Quiles

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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions by Pere Morell, Adrián López-García, Isabel Hernando, Amparo Quiles

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Use of Oleogels to Replace Margarine in Steamed and Baked Buns by Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando

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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace by Elena Diez-Sánchez, Antonio Martínez, Dolores Rodrigo, Amparo Quiles, Isabel Hernando

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Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces by Luis M. GUARDEÑO, José L. VÁZQUEZ-GUTIÉRREZ, Isabel HERNANDO, Amparo QUILES

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Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion by José L. VÁZQUEZ-GUTIÉRREZ, María HERNÁNDEZ-CARRIÓN, Amparo QUILES, Isabel HERNANDO

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Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein by Luis M. GuardeÑO, Amparo Quiles, Empar Llorca, José Pertusa, Isabel Hernando

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High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers by Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca, Isabel Hernando

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Structural Changes Caused by CO₂ or Ethanol Deastringency Treatments in Cold-Stored ‘Giombo’ Persimmon by Nariane Q. Vilhena, Magda Andréia Tessmer, Isabel Hernando, Ricardo Alfredo Kluge, Amparo Quiles, Alejandra Salvador

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Slight Changes in Fruit Firmness at Harvest Determine the Storage Potential of the ‘Rojo Brillante’ Persimmon Treated with Gibberellic Acid by Nariane Q. Vilhena, Amparo Quiles, Rebeca Gil, Empar Llorca, Paula Fernández-Serrano, Mario Vendrell, Alejandra Salvador

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