Publicaciones (194)


  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. Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

    Antioxidants, Vol. 11, Núm. 2

  4. Advances in Natural Antioxidants for Food Improvement


  5. Lipids in human health: Importance of n-3 long-chain and CLA

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 287-321

  6. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

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

    Foods, Vol. 11, Núm. 20

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

    LWT, Vol. 163

  9. In search of antioxidant peptides from porcine liver hydrolysates using analytical and peptidomic approach

    Antioxidants, Vol. 11, Núm. 1

  10. Impacto del modo de transporte al matadero (mezcla o no mezcla con animales extraños) de terneros de las razas Asturiana de los Valles y Retinta en los atributos físico-químicos y organolépticos de carne madurada. Aceptabilidad y preferencia de los consumidores

    ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 118, Núm. 2, pp. 213-238

  11. Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

    Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500

  12. Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef

    Journal of Food Composition and Analysis, Vol. 111

  13. A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

    Food Research International, Vol. 154