Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (6)

2021

  1. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  2. Recent advances in the extraction of polyphenols from eggplant and their application in foods

    LWT, Vol. 146

2020

  1. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  2. Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38

  3. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Molecules, Vol. 25, Núm. 12

  4. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18