Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (5)

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

  2. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

  3. Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives

    Antioxidants, Vol. 11, Núm. 1

2021

  1. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8

2020

  1. Extraction, properties, and applications of bioactive compounds obtained from microalgae

    Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950