Publicacións en colaboración con investigadores/as de Monash University (3)

2022

  1. Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

    Foods, Vol. 11, Núm. 23

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2021

  1. The role of phenolic compounds against Listeria monocytogenes in food. A review

    Trends in Food Science and Technology, Vol. 110, pp. 385-392