Publicacións nas que colabora con Belén Gómez Álvarez (36)

2020

  1. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  2. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

    Journal of Food Science and Technology, Vol. 57, Núm. 5, pp. 1628-1635

  3. Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86

  4. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245

  5. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

2019

  1. Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

    Food Chemistry, Vol. 274, pp. 865-871

  2. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  3. Application of pulsed electric fields in meat and fish processing industries: An overview

    Food Research International, Vol. 123, pp. 95-105

  4. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 5

  5. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  6. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

    Journal of Food Processing and Preservation, Vol. 43, Núm. 3

  7. Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria

    LWT, Vol. 109, pp. 17-25

  8. Goose, Duck and Garganey

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 313-345

  9. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323

  10. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

    Food Research International, Vol. 116, pp. 49-56