Publications dans lesquelles il/elle collabore avec María Dolores López Pedrouso (7)

2021

  1. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45

2020

  1. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

  2. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  3. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

2018

  1. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

    Food Research International, Vol. 112, pp. 263-273

  2. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245