Investigacións Agrarias e Alimentarias
AA1
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (22)
2023
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Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security
Food Reviews International, Vol. 39, Núm. 9, pp. 6500-6536
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Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 30, pp. 10332-10350
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Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications
Food Reviews International, Vol. 39, Núm. 4, pp. 2352-2377
2022
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Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842
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Protein oxidation in muscle foods: A comprehensive review
Antioxidants, Vol. 11, Núm. 1
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Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives
Antioxidants, Vol. 11, Núm. 1
2021
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Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food
Trends in Food Science and Technology, Vol. 116, pp. 232-243
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Recent advances in the extraction of polyphenols from eggplant and their application in foods
LWT, Vol. 146
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Revalorization of almond by-products for the design of novel functional foods: An updated review
Foods, Vol. 10, Núm. 8
2020
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Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes
Gels, Vol. 6, Núm. 2, pp. 1-14
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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224
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Extraction, properties, and applications of bioactive compounds obtained from microalgae
Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950
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Humulus lupulus L. as a natural source of functional biomolecules
Applied Sciences (Switzerland), Vol. 10, Núm. 15
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Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245
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Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38
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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Molecules, Vol. 25, Núm. 12
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Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study
Molecules, Vol. 25, Núm. 18
2019
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Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases
Food Research International, Vol. 120, pp. 464-477
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Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels
European Journal of Lipid Science and Technology, Vol. 121, Núm. 11