Hydrogen Bond Integration in Potato Microstructure: Effects of Water Removal, Thermal Treatment, and Cooking Techniques by Iman Dankar, Amira Haddarah, Montserrat Pujolà, Francesc Sepulcre

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Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy by Nivine BACHIR, Amira HADDARAH, Franscesc SEPULCRE, Montserrat PUJOLA

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Consumers´ willingness to pay for snacks enriched with insects: A trending and sustainable protein source by Reine Khalil, Zein Kallas, Montserrat Pujolà, Amira Haddarah

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Are Citric Acid-Iron II Complexes True Chelates or Just Physical Mixtures and How to Prove This? by Ghadeer Mattar, Amira Haddarah, Joseph Haddad, Montserrat Pujola, Francesc Sepulcre

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Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing by Farnaz Mirazimi, Jordi Saldo, Francesc Sepulcre, Alvar Gràcia, Montserrat Pujolà

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Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia by Reine Khalil, Zein Kallas, Amira Haddarah, Fawaz El Omar, Montserrat Pujolà

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Diet and Exercise Modulate GH-IGFs Axis, Proteolytic Markers and Myogenic Regulatory Factors in Juveniles of Gilthead Sea Bream (<i>Sparus aurata</i>) by Miquel Perelló-Amorós, Isabel García-Pérez, Albert Sánchez-Moya, Arnau Innamorati, Emilio J. Vélez, Isabel Achaerandio, Montserrat Pujolà, Josep Calduch-Giner, Jaume Pérez-Sánchez, Jaume Fernández-Borràs, Josefina Blasco, Joaquim Gutiérrez

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