Variability within <i>L. albus</i> and <i>L. angustifolius</i> Seeds in Dietary Fiber Components by Elena González, Ana Isabel Carrapiso, Nuria Canibe, Knud Erik Bach Knudsen

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Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers by Ana Isabel Carrapiso, Manuel Pimienta, Lourdes Martín, Vladimiro Cardenia, Ana Isabel Andrés

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Agricultural Engineering Students’ Segmentation in Relation to Their Attitudes towards English-Medium Instruction by Ana Isabel Carrapiso, Elena González, María Jesús Petrón, Francisco Pérez-Nevado, Paula Gaspar

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The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products by Ana Isabel Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado, Lourdes Martín

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High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”) by Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé

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High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature by Ana Isabel Carrapiso, David Tejerina, Susana García‐Torres, Antonia Trejo, Maria Jesus Martín Mateos, Jonathan Delgado‐Adámez, Jesús Javier García‐Parra, Maria Rosario Ramírez

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