Publicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (10)

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

2022

  1. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  2. Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

    Applied Sciences (Switzerland), Vol. 12, Núm. 18

  3. The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

    Food Hydrocolloids, Vol. 131

2021

  1. Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota

    Trends in Food Science and Technology, Vol. 112, pp. 484-494

2020

  1. Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies

    Food Quality and Preference, Vol. 84

  2. The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

    Food Microbiology, Vol. 92

2014

  1. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

    Food Research International, Vol. 56, pp. 226-235

2011

  1. Pectic-oligosaccharides from sugar beet pulp: Membrane purification and preliminary evaluation of its prebiotic potential

    6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management

  2. Prebiotic potential of a refined product containing pectic oligosaccharides

    LWT - Food Science and Technology, Vol. 44, Núm. 8, pp. 1687-1696