Emmanuel Aispuro‐Hernández

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Cactaceae plants as sources of active bioavailable phytochemicals

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry