Paula Borrajo

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions

Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes

The effect of cooking methods on nutritional value of foal meat