Publications dans lesquelles il/elle collabore avec Noemí Echegaray Suárez (35)

2024

  1. Freeze-Drying of Meat and Seafood Products

    Freeze Drying of Food Products: Fundamentals, Processes and Applications (wiley), pp. 105-126

  2. New insights of active and smart natural-based electrospun mats for food safety in meat and meat products

    Food Bioscience, Vol. 59

  3. Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies

    Comprehensive Reviews in Food Science and Food Safety, Vol. 23, Núm. 4

2023

  1. A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights

    Microbiological Research, Vol. 268

  2. Application of oligosaccharides in meat processing and preservation

    Critical reviews in food science and nutrition, Vol. 63, Núm. 31, pp. 10947-10958

  3. Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review

    Food Reviews International, Vol. 39, Núm. 3, pp. 1411-1432

  4. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 15, pp. 7362-7373

  5. Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications

    International Journal of Biological Macromolecules, Vol. 230

  6. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

    Food Chemistry, Vol. 404

2022

  1. Animal source: Meat, subcutaneous fat, milk, and dairy products

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 19-50

  2. Application of oligosaccharides in meat processing and preservation

    Critical Reviews in Food Science and Nutrition

  3. Authenticity and chemometrics of legumes

    Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 224-241

  4. Introduction and classification of lipids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 1-16

  5. Lipid oxidation of marine oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 105-125

  6. Lipid oxidation of vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 127-152

  7. Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia

    Sustainability (Switzerland), Vol. 14, Núm. 5

  8. Marine sources: Fish, shellfish, and algae

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 51-68

  9. Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

    Applied Sciences (Switzerland), Vol. 12, Núm. 14

  10. Peptidomic approach for analysis of bioactive peptides

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 363-392

  11. Proteomic advances in crop improvement

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 79-112