Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

by Wendy Franco, Katherine Evert, Carina Van Nieuwenhove
Published 2021-07-01

Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

by Natalia Taboada, Carina Van Nieuwenhove, Roxana Medina, Soledad López Alzogaray
Published 2019-01-01

Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions

by Liliana Sierra, Julieta Roco, Gabriela Alarcon, Mirta Medina, Carina Van Nieuwenhove, María Peral de Bruno, Susana Jerez
Published 2015-04-01