Publications in VIVO

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Ciudad-Mulero, Maria

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conference paper
- Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods 2017
- Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour 2017
document
- Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods 2017
- Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour 2017
journal article
- Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives. Foods. 1-41. 2023
- Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers' Varieties. Foods. 1-13. 2022
- Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench). Molecules. 1-15. 2020
- Comparison of different bread types: Chemical and physical parameters. Food Chemistry. 1-125954. 2020
- Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients. Nutrients. 1-15. 2020
- Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages. Journal of Food Composition and Analysis. 103463. 2020
- Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food & Function. 819-829. 2018
- Revalorization of wild Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties. Food & Function. 1578-1586. 2018