Influence of the Cellulose Purification Method on the Properties of PVA Composites with Almond Shell Fibres by Irene Gil-Guillén, Chelo González-Martínez, Amparo Chiralt

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PhD competences of food studies by Chelo Gonzalez-Martinez, Cristina L.M. Silva, Rui Costa

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Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt by Neus Bernat, Maite Chafera, Amparo Chiralt, Chelo Gonzalez-Martınez

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Vegetable milks and their fermented derivative products by Neus Bernat, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez

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Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders by Chelo Gonzalez-Martınez, Peter Ho, Luis Cunha, Oliver Schluter, Paola Pittia

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Influence of the Purification Degree of Cellulose from <i>Posidonia oceanica</i> on the Properties of Cellulose-PLA Composites by Paula Camarena-Bononad, Pedro A. V. Freitas, Chelo González-Martínez, Amparo Chiralt, Maria Vargas

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