Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade by Ana Curutchet, Amparo Tárrega, Patricia Arcia

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Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre by Ana Curutchet, Julieta Trias, Amparo Tárrega, Patricia Arcia

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Fruto autóctono butiá : innovación y transferencia tecnológica by Diego Gioscia, Pablo Bentancurt, Carlos Ayres, Patricia Arcia

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Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace by Claudia Perez-Pirotto, Gemma Moraga, Isabel Hernando, Sonia Cozzano, Patricia Arcia

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Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet by María Belén Gutiérrez-Barrutia, María Dolores del Castillo, Patricia Arcia, Sonia Cozzano

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In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain by Maria Belen Gutierrez-Barrutia, Sonia Cozzano, Patricia Arcia, Maria Dolores del Castillo

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Influencia de la transglutaminasa en el rendimiento de la producción de queso dambo uruguayo by Daniela Escobar, Patricia Arcia, Ana Curutchet, Ronny Pelaggio, Pedro Urrestarazu, Rosa Márquez Romero

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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products by Ana Curutchet, Maite Serantes, Carolina Pontet, Fatima Prisco, Patricia Arcia, Gabriel Barg, Juan Andres Menendez, Amparo Tárrega

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