Publicacións en colaboración con investigadores/as de Consejo Nacional de Investigaciones Científicas y Técnicas (5)

2022

  1. Meat and meat products: animal species, products, processing, quality, and shelf life

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 45-76

  2. The nutritional characteristics and health-oriented advances of meat and meat products

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 111-144

  3. Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Algal Research, Vol. 67

2020

  1. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  2. Dynamics and innovative technologies affecting diets: Implications on global food and nutrition security

    Food Security and Nutrition (Elsevier), pp. 257-276