Publicacións en colaboración con investigadores/as de Clemson University (29)

2023

  1. Beetroot as a novel ingredient for its versatile food applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8403-8427

  2. Bioactive Compounds from Leaf Vegetables as Preservatives

    Foods, Vol. 12, Núm. 3

  3. Cinnamon: An antimicrobial ingredient for active packaging

    Food Packaging and Shelf Life, Vol. 35

  4. Flaxseed Proteins (Linum usitassimum): Thermal, Functional and Spectroscopic Characterization

    Food Analytical Methods, Vol. 16, Núm. 2, pp. 459-467

  5. Green Technologies for Sustainable Food Production and Preservation: Supercritical Fluids

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-239-V4-253

  6. Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security

    Food Reviews International, Vol. 39, Núm. 9, pp. 6500-6536

  7. Kaempferol: A flavonoid with wider biological activities and its applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 28, pp. 9580-9604

  8. Non-Conventional Starch Sources: Properties, Functionality, and Applications

    Elsevier, pp. 1-539

  9. Plant-Based Natural Fibers For Food Packaging: A Green Approach To The Reinforcement of Biopolymers

    Journal of Polymers and the Environment, Vol. 31, Núm. 12, pp. 5029-5049

  10. Preface

    Non-Conventional Starch Sources: Properties, Functionality, and Applications

  11. Starch-based noodles: Current technologies, properties, and challenges

    Journal of Texture Studies, Vol. 54, Núm. 1, pp. 21-53

  12. The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal

    Food and Bioprocess Technology, Vol. 16, Núm. 5, pp. 961-986