2017

1. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

   Food Chemistry, Vol. 219, pp. 240-248

2. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

   Plant Foods for Human Nutrition, Vol. 72, Núm. 4, pp. 365-371