Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

por Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Publicado 2021

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

por Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Publicado 2021

<i>Grifola frondosa</i> (Maitake) Extract Reduces Fat Accumulation and Improves Health Span in <i>C. elegans</i> through the <i>DAF-16/FOXO</i> and <i>SKN-1/NRF2</i> Signalling Pat...

por Paula Aranaz, Adriana Peña, Ariane Vettorazzi, María José Fabra, Antonio Martínez-Abad, Amparo López-Rubio, Joan Pera, Javier Parladé, Massimo Castellari, Fermín I. Milagro, Carlos J. González-Navarro
Publicado 2021