Publications in collaboration with researchers from University of Minnesota (11)

2020

  1. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

2019

  1. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  2. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

  3. Bioavailability and food production of organosulfur compounds from edible allium species

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

  4. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

    Food Chemistry, Vol. 279, pp. 150-161

  5. New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques

    Food Research International

2018

  1. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

    Meat Science, Vol. 145, pp. 245-255

  2. Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf

    Journal of Food Processing and Preservation, Vol. 42, Núm. 5

  3. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

    Food Chemistry, Vol. 268, pp. 513-521

  4. Novel food processing and extraction technologies of high-added value compounds from plant materials

    Foods, Vol. 7, Núm. 7

  5. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

    Journal of Food Processing and Preservation, Vol. 42, Núm. 12