2021

1. Effect of different processing methods on quality, structure, oxidative properties and water distribution properties of fish meat‐based snacks

   Foods, Vol. 10, Núm. 10

2. Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

   Applied Sciences (Switzerland), Vol. 11, Núm. 18

3. Role of ovalbumin/β-cyclodextrin in improving structural and gelling properties of culter alburnus myofibrillar proteins during frozen storage

   Applied Sciences (Switzerland), Vol. 11, Núm. 24

4. Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

   Antioxidants, Vol. 10, Núm. 11

5. Whole fish powder snacks: Evaluation of structural, textural, pasting, and water distribution properties

   Sustainability (Switzerland), Vol. 13, Núm. 11