Publications in collaboration with researchers from University College Dublin (3)

2024

  1. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review

    Meat Science, Vol. 211

2023

  1. Algal proteins, peptides and amino acids

    Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition (Elsevier), pp. 247-334

2022

  1. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 32, pp. 8954-8971