Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine by Victoria Olt, Jessica Báez, Santiago Jorcin, Tomás López, Adriana Fernández, Alejandra Medrano

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Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt by Victoria Olt, Jessica Baéz, Santiago Jorcin, Tomás López, Adriana Maite Fernández-Fernández, Alejandra Medrano Fernandez

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Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation by Victoria Olt, Victoria Olt, Jessica Báez, Jessica Báez, Romina Curbelo, Eduardo Boido, Miguel Amarillo, Adriana Gámbaro, Silvana Alborés, Natalia Gerez García, María Verónica Cesio, Horacio Heinzen, Eduardo Dellacassa, Adriana Maite Fernández-Fernández, Alejandra Medrano

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Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener by Victoria Olt, Jessica Báez, Romina Curbelo, Eduardo Boido, Eduardo Dellacassa, Adriana Maite Fernández-Fernández, Alejandra Medrano

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Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation by Jessica Báez, Adriana Maite Fernández-Fernández, Federico Briozzo, Sofía Díaz, Agustina Dorgans, Valentina Tajam, Alejandra Medrano

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Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion by Antonella Alba, Jessica Báez, Adriana Maite Fernández-Fernández, Agustina Nardo, María Cristina Añón, Alejandra Medrano, Margot Paulino

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