Publicacions en col·laboració amb investigadors/es de Universidade Federal do Rio de Janeiro (6)

2023

  1. Effect of starch-based nanoparticles on the viability and stability of probiotics under adverse conditions

    International Journal of Food Properties, Vol. 26, Núm. 1, pp. 1841-1854

  2. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods

    Foods, Vol. 12, Núm. 19

2022

  1. A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization

    Biomolecules, Vol. 12, Núm. 5

  2. Fat and fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 155-172

2021

  1. Marine alkaloids: Compounds with in vivo activity and chemical synthesis

    Marine Drugs, Vol. 19, Núm. 7

2018

  1. Natural antioxidants in processing and storage stability of sheep and goat meat products

    Food Research International, Vol. 111, pp. 379-390