Publicacións en colaboración con investigadores/as de Clemson University (28)

2023

  1. Beetroot as a novel ingredient for its versatile food applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8403-8427

  2. Bioactive Compounds from Leaf Vegetables as Preservatives

    Foods, Vol. 12, Núm. 3

  3. Cinnamon: An antimicrobial ingredient for active packaging

    Food Packaging and Shelf Life, Vol. 35

  4. Flaxseed Proteins (Linum usitassimum): Thermal, Functional and Spectroscopic Characterization

    Food Analytical Methods, Vol. 16, Núm. 2, pp. 459-467

  5. Green Technologies for Sustainable Food Production and Preservation: Supercritical Fluids

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-239-V4-253

  6. Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security

    Food Reviews International, Vol. 39, Núm. 9, pp. 6500-6536

  7. Kaempferol: A flavonoid with wider biological activities and its applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 28, pp. 9580-9604

  8. Non-Conventional Starch Sources: Properties, Functionality, and Applications

    Elsevier, pp. 1-539

  9. Plant-Based Natural Fibers For Food Packaging: A Green Approach To The Reinforcement of Biopolymers

    Journal of Polymers and the Environment, Vol. 31, Núm. 12, pp. 5029-5049

  10. Preface

    Non-Conventional Starch Sources: Properties, Functionality, and Applications

  11. Starch-based noodles: Current technologies, properties, and challenges

    Journal of Texture Studies, Vol. 54, Núm. 1, pp. 21-53

  12. The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal

    Food and Bioprocess Technology, Vol. 16, Núm. 5, pp. 961-986

2022

  1. Application of Electrolyzed Water in the Food Industry: A Review

    Applied Sciences (Switzerland), Vol. 12, Núm. 13

  2. Bioactive potential of beetroot (Beta vulgaris)

    Food Research International, Vol. 158

  3. Determination and Comparison of Phytochemicals, Phenolics, and Flavonoids in Solanum lycopersicum Using FTIR Spectroscopy

    Food Analytical Methods, Vol. 15, Núm. 11, pp. 2931-2939

  4. Drying Kinetics of Pretreated Drumstick (Moringa oleifera) Leaves During Lyophillization

    Food Analytical Methods, Vol. 15, Núm. 12, pp. 3334-3345

  5. Effect of the non-covalent and covalent interactions between proteins and mono- or di-glucoside anthocyanins on β-lactoglobulin-digestibility

    Food Hydrocolloids, Vol. 133

  6. Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties

    Food Analytical Methods, Vol. 15, Núm. 9, pp. 2505-2512

  7. Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

    Food Analytical Methods, Vol. 15, Núm. 10, pp. 2821-2829

  8. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

    Foods, Vol. 11, Núm. 18