Análisis sensorial, valoración nutricional y desarrollo de nuevos alimentos
ASVNDNA
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Universidade de Aveiro
Aveiro, PortugalPublicaciones en colaboración con investigadores/as de Universidade de Aveiro (16)
2021
2020
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Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen-stored hake (Merluccius merluccius) pre-treated by high pressure
International Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 2041-2048
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Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 11, pp. 4245-4251
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Sub-national consumer ethnocentrism and the importance of the origin of food products: an exploratory analysis
British Food Journal, Vol. 122, Núm. 3, pp. 995-1010
2018
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Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
Food Research International, Vol. 112, pp. 233-240
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High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance
European Food Research and Technology, Vol. 244, Núm. 3, pp. 423-431
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Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
Food and Bioprocess Technology, Vol. 11, Núm. 2, pp. 293-304
2017
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Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions
Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306
2015
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Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage
Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2159-2170
2014
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Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)
Innovative Food Science and Emerging Technologies, Vol. 21, pp. 2-11
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Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage
Innovative Food Science and Emerging Technologies, Vol. 23, pp. 18-24
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Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing
Food and Bioprocess Technology, Vol. 8, Núm. 3, pp. 493-502
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High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
Czech Journal of Food Sciences, Vol. 32, Núm. 2, pp. 188-193
2013
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Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
LWT - Food Science and Technology, Vol. 53, Núm. 1, pp. 100-106
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Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel
European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1454-1461
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Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
Innovative Food Science and Emerging Technologies, Vol. 18, pp. 24-30