Diego Archaina

Influence of the harvesting procedure and extracting process on the antioxidant capacity of ethanolic propolis extracts

N. Sosa, R. Rivero, Diego Archaina, 2015 .

Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing

C. Schebor, D. Salvatori, Diego Archaina, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties

V. Busch, R. Rivero, Diego Archaina, 2021, LWT.

Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid

Cristina dos Santos Ferreira, M. F. Mazzobre, Diego Archaina, 2022, LWT.

Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds

C. Schebor, N. Sosa, R. Rivero, 2021 .

Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis

V. Messina, C. Schebor, F. Pieniazek, 2023, Journal of Food Measurement and Characterization.

Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

C. Schebor, D. Salvatori, Maite Gagneten, 2020 .

Physical and functional properties of roselle ( Hibiscus sabdariffa L .) extract spray dried with maltodextrin‐gum arabic mixtures

C. Schebor, L. Alamilla‐Beltrán, Diego Archaina, 2019, Journal of Food Processing and Preservation.

Development of healthy gummy jellies containing honey and propolis.

C. Schebor, N. Sosa, R. Rivero, 2019, Journal of the science of food and agriculture.

Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue Running title: Cookies enriched with blackcurrant residue

C. Schebor, D. Salvatori, Maite Gagneten, 2020 .

Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization

C. Schebor, N. Sosa, R. Rivero, 2019, LWT.