Publicacións en colaboración con investigadores/as de Cornell University (7)

2024

  1. Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 873-889

  2. The fourth industrial revolution in the food industry—part II: Emerging food trends

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 2, pp. 407-437

2023

  1. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563

2020

  1. Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review

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

2019

  1. Global distribution of earthworm diversity

    Science, Vol. 366, Núm. 6464, pp. 480-485

2017

  1. Effects of tetramethylpyrazine from Chinese black vinegar on antioxidant and hypolipidemia activities in HepG2 cells

    Food and Chemical Toxicology, Vol. 109, pp. 930-940

2016

  1. Osmotic Second Virial Coefficients of Aqueous Solutions from Two-Component Equations of State

    Journal of Physical Chemistry B, Vol. 120, Núm. 51, pp. 13144-13151