Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

by Maite Iriondo-DeHond, Eugenio Miguel, María Dolores del Castillo
Published 2018-09-01

Applications of Compounds from Coffee Processing By-Products

by Amaia Iriondo-DeHond, Maite Iriondo-DeHond, María Dolores del Castillo
Published 2020-08-01

Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

by Maite Iriondo-DeHond, José Manuel Blázquez-Duff, María Dolores del Castillo, Eugenio Miguel
Published 2020-08-01

Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin

by Maite Iriondo-DeHond, Amaia Iriondo-DeHond, Teresa Herrera, Adriana Maite Fernández-Fernández, Carlos Oscar S. Sorzano, Eugenio Miguel, María Dolores del Castillo
Published 2020-02-01

Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

by Amaia Iriondo-DeHond, Ana Sofía Elizondo, Maite Iriondo-DeHond, Maria Belén Ríos, Romina Mufari, Jose A. Mendiola, Elena Ibañez, Maria Dolores del Castillo
Published 2020-05-01

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

by Maria Belen Rios, Amaia Iriondo-DeHond, Maite Iriondo-DeHond, Teresa Herrera, Diego Velasco, Sergio Gómez-Alonso, María Jesús Callejo, Maria Dolores del Castillo
Published 2020-03-01