Publicacións en colaboración con investigadores/as de Universidad Politécnica de Valencia (16)

2023

  1. Supercritical co2 deodorization of dried pork liver

    Journal of CO2 Utilization, Vol. 70

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. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions

    Food Research International, Vol. 136

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

    LWT, Vol. 126

  4. Effects of ultrasound-assisted extraction and solvent on the phenolic profile, bacterial growth, and anti-inflammatory/antioxidant activities of mediterranean olive and fig leaves extracts

    Molecules, Vol. 25, Núm. 7

  5. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  6. Ultrasonically-assisted and conventional extraction from erodium glaucophyllum roots using ethanol:water mixtures: Phenolic characterization, antioxidant, and anti-inflammatory activities

    Molecules, Vol. 25, Núm. 7

2019

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

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

  2. Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

    Innovative Food Science and Emerging Technologies, Vol. 52, pp. 189-196

  3. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review

    Food Research International, Vol. 126

  4. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

    Trends in Food Science and Technology, Vol. 83, pp. 63-77

  5. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

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. 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

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

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