Publikationen in Zusammenarbeit mit Forschern von Institut de Recerca i Tecnologia Agroalimentaries (12)

2024

  1. Use of supercritical CO2 to improve the quality of lupin protein isolate

    Food Chemistry, Vol. 460

  2. Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

    Foods, Vol. 13, Núm. 4

2023

  1. Mitigating the allergenicity of lupin seeds through germination to enhance food safety

    Meat Technology, Vol. 64, Núm. 2, pp. 443-448

2022

  1. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 3, pp. 2200-2232

2020

  1. Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

    Journal of Food Engineering, Vol. 265

  2. Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

    LWT, Vol. 126

2019

  1. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

    Meat Science, Vol. 152, pp. 127-133

  2. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

    Food Research International, Vol. 116, pp. 49-56

2018

  1. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

    Food Research International, Vol. 114, pp. 140-150

  2. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

  3. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

    Food Research International, Vol. 107, pp. 559-566

  4. Texture characterization of dry-cured ham using multi energy X-ray analysis

    Food Control, Vol. 89, pp. 46-53