Publications in collaboration with researchers from Universidad de Extremadura (5)

2024

  1. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review

    Meat Science, Vol. 211

2019

  1. Polyphenols: Bioaccessibility and bioavailability of bioactive components

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 309-332

2018

  1. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  2. Impact of antioxidants on oxidized proteins and lipids in processed meat

    Encyclopedia of Food Chemistry (Elsevier), pp. 600-608

2017

  1. The use of microencapsulation by spray-drying and its application in meat products

    Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 333-362