Publications in collaboration with researchers from University College Dublin (7)

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

  2. Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates

    Molecules, Vol. 27, Núm. 22

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

2019

  1. Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review

    Food Analytical Methods, Vol. 12, Núm. 10, pp. 2361-2382

2008

  1. Evaluation of various pH and temperature conditions on the stability of azaspiracids and their importance in preparative isolation and toxicological studies

    Analytical Chemistry, Vol. 80, Núm. 24, pp. 9672-9680