Publicacións en colaboración con investigadores/as de Gorgan University of Agricultural Sciences and Natural Resources (7)

2023

  1. An Overview of Different Food Bioactive Ingredients

    Handbook of Food Bioactive Ingredients: Properties and Applications (Springer International Publishing), pp. 1-26

2022

  1. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 30, pp. 8467-8496

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  2. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  3. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

    Trends in Food Science and Technology, Vol. 118, pp. 688-710

2020

  1. Advantages of techniques to fortify food products with the benefits of fish oil

    Food Research International, Vol. 137

  2. Food Frontiers: An academically sponsored new journal

    Food Frontiers