Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics by Marina Golowczyc, Andrea Gomez-Zavaglia

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Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications by Lucía Cassani, Andrea Gomez-Zavaglia

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Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry by Carlos Pereira, Marta Henriques, David Gomes, Andrea Gomez-Zavaglia, Graciela de Antoni

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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality by Angela Daniela Carboni, Andrea Gómez-Zavaglia, Maria Cecilia Puppo, María Victoria Salinas

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Formulation and Characterization of Stimuli-Responsive Lecithin-Based Liposome Complexes with Poly(acrylic acid)/Poly(<i>N</i>,<i>N</i>-dimethylaminoethyl methacrylate) and Pluroni... by Mónica G. Simões, Ayelen Hugo, Andrea Gómez-Zavaglia, Pedro N. Simões, Patrícia Alves

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Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria by Natalia A. Di Clemente, Enzo La Cava, Sonia Sgroppo, Andrea Gomez-Zavaglia, Esteban Gerbino

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In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves by Ayelén A. Hugo, María Delos Ángeles Serradell, Pablo L. Peri, Sebastián Farina, Andrea Gomez-Zavaglia

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