Agroecolox
Instituto
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaCentro Tecnológico de la Carne de Galicia-ko ikertzaileekin lankidetzan egindako argitalpenak (84)
2023
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Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review
Food Reviews International, Vol. 39, Núm. 3, pp. 1411-1432
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Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security
Food Reviews International, Vol. 39, Núm. 9, pp. 6500-6536
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Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 30, pp. 10332-10350
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Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Food Reviews International, Vol. 39, Núm. 8, pp. 5703-5728
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Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
Food Reviews International, Vol. 39, Núm. 7, pp. 4529-4544
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Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications
Food Reviews International, Vol. 39, Núm. 4, pp. 2352-2377
2022
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Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese
Food Microbiology, Vol. 108
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Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842
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Protein oxidation in muscle foods: A comprehensive review
Antioxidants, Vol. 11, Núm. 1
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Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review
Food Reviews International, Vol. 38, Núm. S1, pp. 96-117
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Recent advances in food products fortification with anthocyanins
Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567
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Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives
Antioxidants, Vol. 11, Núm. 1
2021
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Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review
Trends in Food Science and Technology, Vol. 110, pp. 663-673
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Citrullus lanatus as source of bioactive components: An up-to-date review
Trends in Food Science and Technology, Vol. 111, pp. 208-222
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Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food
Trends in Food Science and Technology, Vol. 116, pp. 232-243
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Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96
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Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach
Molecules, Vol. 26, Núm. 9
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Lipid and Oxidative Methods to Assess the Stability of “Lacon”
Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460
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Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Current Opinion in Food Science, Vol. 40, pp. 40-45