Ohio State University-ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2023

  1. Assessing the quality of octopus: From sea to table

    Food Frontiers, Vol. 4, Núm. 2, pp. 733-749

  2. Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6018-6033

2022

  1. Improving oxidative stability of foods with apple-derived polyphenols

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 1, pp. 296-320

  2. Lipid oxidation of animal fat

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 89-103

  3. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

2021

  1. A year following the onset of the COVID-19 pandemic: Existing challenges and ways the food industry has been impacted

    Foods, Vol. 10, Núm. 10

  2. Packaging Systems

    Sustainable Production Technology in Food (Elsevier), pp. 49-69

  3. Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

    Molecules (Basel, Switzerland), Vol. 26, Núm. 1

  4. The relationship between lipid content in ground beef patties with rate of discoloration and lipid oxidation during simulated retail display

    Foods, Vol. 10, Núm. 9

2020

  1. Red beetroot. A potential source of natural additives for the meat industry

    Applied Sciences (Switzerland), Vol. 10, Núm. 23, pp. 1-22