Química analítica e alimentaria
Departamento
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (11)
2023
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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
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Extraction of lipids from microalgae using classical and innovative approaches
Food Chemistry, Vol. 384
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Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties
International Journal of Biological Macromolecules, Vol. 202, pp. 453-467
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Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes
Applied Sciences (Switzerland), Vol. 12, Núm. 18
2021
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Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production
Food Hydrocolloids, Vol. 118
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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
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Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil
Food Hydrocolloids, Vol. 108
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Electrospun active biopapers of food waste derived poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with short-term and long-term antimicrobial performance
Nanomaterials, Vol. 10, Núm. 3
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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
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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
2016
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Use of Electrospinning to Develop Antimicrobial Biodegradable Multilayer Systems: Encapsulation of Cinnamaldehyde and Their Physicochemical Characterization
Food and Bioprocess Technology, Vol. 9, Núm. 11, pp. 1874-1884