Publicacións en colaboración con investigadores/as de Universidad de Murcia (19)

2022

  1. Lipid oxidation of vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 127-152

  2. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  3. Plant source: Vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 69-85

2021

  1. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables

    Trends in Food Science and Technology, Vol. 115, pp. 1-11

  2. Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

    European Food Research and Technology, Vol. 247, Núm. 4, pp. 947-960

  3. Use of olive oil as fat replacer in meat emulsions

    Current Opinion in Food Science, Vol. 40, pp. 179-186