Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (27)

2022

  1. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

    Food Reviews International, Vol. 38, Núm. S1, pp. 96-117

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2020

  1. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  2. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts

    Science of the Total Environment, Vol. 709

  3. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  4. Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

    LWT, Vol. 123

  5. Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38

  6. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  7. Phoenix dactylifera products in human health – A review

    Trends in Food Science and Technology, Vol. 105, pp. 238-250