Publicacións (113) Publicacións nas que participase algún/ha investigador/a

2023

  1. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

  2. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

  3. Source apportionment of PM10 and health risk assessment related in a narrow tropical valley. Study case: Metropolitan area of Aburrá Valley (Colombia)

    Environmental Science and Pollution Research, Vol. 30, Núm. 21, pp. 60036-60049

  4. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

    Starch/Staerke, Vol. 75, Núm. 1-2

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

    Food Chemistry, Vol. 405

2022

  1. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

    Food Chemistry: X, Vol. 16

  2. Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

    Current Opinion in Food Science, Vol. 46

  3. Advances in Natural Antioxidants for Food Improvement

    Antioxidants

  4. Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds

    Foods, Vol. 11, Núm. 20

  5. Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

    Food and Function, Vol. 13, Núm. 14, pp. 7582-7590

  6. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

    Food Chemistry, Vol. 372

  7. Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

    Frontiers in Nutrition, Vol. 9

  8. Polyphenols extraction kinetics from Ascophyllum nodosum seaweed employing water and saltwater: Effect of ultrasound sonication

    Algal Research, Vol. 66

  9. Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches

    Foods, Vol. 11, Núm. 8

  10. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  11. Influence of Oxidation and Dialysis of Phlorotannins on Bioactivity and Composition of Ultrasound-Assisted Extracts from Ascophyllum nodosum

    Marine drugs, Vol. 20, Núm. 11

  12. In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds

    Journal of Food Science, Vol. 87, Núm. 6, pp. 2405-2416

  13. Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

    Food Bioscience, Vol. 47

  14. Antioxidant potential and antiangiogenic activity of Tetraselmis suecica grown in a semicontinuous culture

    Journal of Chemical Technology and Biotechnology, Vol. 97, Núm. 9, pp. 2528-2536

  15. Analgesic and antiinflammatory effects of Nigella orientalis L. seeds fixed oil: Pharmacological potentials and molecular mechanisms

    Phytotherapy Research, Vol. 36, Núm. 3, pp. 1372-1385