Publicacións en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (15)

2022

  1. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

    Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149

2021

  1. Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products

    Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436

2020

  1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

    Food Hydrocolloids, Vol. 107

  2. Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

    Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650

  3. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

    Food Hydrocolloids, Vol. 99

  4. Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing

    Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809

  5. Polyphenols in farm animals: Source of reproductive gain or waste?

    Antioxidants, Vol. 9, Núm. 10, pp. 1-30

2012

  1. A new procedure for the hydrophobization of cellulose fibre using laccase and a hydrophobic phenolic compound

    Bioresource Technology, Vol. 112, pp. 341-344

  2. Prepuberal evolution of plasma leptin levels in gilts of thrifty genotype (Iberian pig) and lean commercial crosses (Large White×Landrace)

    Research in Veterinary Science, Vol. 93, Núm. 1, pp. 100-102

2011

  1. Plasma leptin, ghrelin and indexes of glucose and lipid metabolism in relation to the appearance of post-weaning oestrus in mediterranean obese sows (Iberian pig)

    Reproduction in Domestic Animals, Vol. 46, Núm. 3, pp. 558-560

2008

  1. Glucogenic supply increases ovulation rate by modifying follicle recruitment and subsequent development of preovulatory follicles without effects on ghrelin secretion

    Reproduction, Vol. 136, Núm. 1, pp. 65-72

2004

  1. Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture

    Journal of Dairy Research, Vol. 71, Núm. 3, pp. 380-384

2003

  1. The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese

    Italian Journal of Food Science, Vol. 15, Núm. 1, pp. 63-73

2002

  1. Cross-inhibition among wild strains of Lactococcus lactis isolated from the same ecological niche

    Journal of Food Protection, Vol. 65, Núm. 1, pp. 205-210

  2. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese

    Journal of Dairy Science, Vol. 85, Núm. 12, pp. 3164-3172