Ourense
Campus
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (9)
2023
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Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374
2022
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Extraction of lipids from microalgae using classical and innovative approaches
Food Chemistry, Vol. 384
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The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions
Food Hydrocolloids, Vol. 131
2021
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Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota
Trends in Food Science and Technology, Vol. 112, pp. 484-494
2020
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Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies
Food Quality and Preference, Vol. 84
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The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism
Food Microbiology, Vol. 92
2014
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Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
Food Research International, Vol. 56, pp. 226-235
2011
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Pectic-oligosaccharides from sugar beet pulp: Membrane purification and preliminary evaluation of its prebiotic potential
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
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Prebiotic potential of a refined product containing pectic oligosaccharides
LWT - Food Science and Technology, Vol. 44, Núm. 8, pp. 1687-1696