A. Blanco-Doval

Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

C. Sabater, A. Montilla, N. Corzo, 2021 .

Assessment of in vitro digestibility and post-digestion peptide release of mare milk in relation to different management systems and lactation stages.

L. Egger, A. Blanco-Doval, Noelia Aldai, 2024, Journal of dairy science.

Complete characterization of the fatty acid profile of mare milk during lactation from commercial semi-extensive farms

A. Blanco-Doval, Noelia Aldai, L. J. R. Barron, 2024, Journal of Food Composition and Analysis.