Publicacións (193)

¹ Publicacións consideradas como produción do grupo.

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2026

  1. Antioxidant peptides from lupin hydrolysates identified by integrated peptidomic analysis, molecular docking and in vitro assays

    Food Chemistry, Vol. 513

  2. Comparison of Oleogels Obtained by Emulsion Template Method Using Low Molecular Weight Hydroxypropyl Methylcellulose (HPMC) with Fish and Vegetable Oils

    Gels, Vol. 12, Núm. 4

2025

  1. Characterization of Rapeseed Oil Oleogels Produced by the Emulsion Template Method Using Hydroxypropyl Methylcellulose and the Drying Kinetics of the Emulsions

    Foods, Vol. 14, Núm. 16

  2. Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties

    Foods, Vol. 14, Núm. 19

  3. Effect of Vanillin and Chitin Particles on the Chitosan-Based Oleogels Produced by the Emulsion-Templated Method

    Gels, Vol. 11, Núm. 10

  4. Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures

    Future Foods, Vol. 11

2024

  1. Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

    Marine Drugs, Vol. 22, Núm. 7

  2. Drying kinetics modeling of hot air drying of emulsion templated oleogels employing hydroxypropyl methylcellulose as structuring agent

    Food Bioscience, Vol. 59

  3. Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

    Heliyon, Vol. 10, Núm. 7

  4. Fishing Eco-Efficiency of Ports in Northwest Spain

    Journal of Marine Science and Engineering, Vol. 12, Núm. 7

  5. Meat Omics: Trends and applications of Omics strategies in meat research

    Journal of Proteomics

2023

  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

    Meat Science, Vol. 204

  3. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

    Biology, Vol. 12, Núm. 5

  4. An overview of novel proteins in reformulated food

    Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335

  5. Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

    Molecules (Basel, Switzerland), Vol. 28, Núm. 13

  6. Combined cytotoxicity of ZnO nanoparticles and chlorpyrifos in the rainbow trout, Oncorhynchus mikyss, gonadal cell line RTG-2

    Aquatic Toxicology, Vol. 261

  7. Effect of the finishing diets on beef nutritional composition of six commercial muscles

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 119-120

  8. Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

    LWT, Vol. 185

  9. Free amino acids and constituted amino acids of protein of four muscles and liver from Rubia Gallega

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 727-728