Publicacións en colaboración con investigadores/as de Universidad Complutense de Madrid (10)

2019

  1. Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

    Food Packaging and Shelf Life, Vol. 22

1997

  1. Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

    Meat Science, Vol. 46, Núm. 1, pp. 115-128

1996

  1. Effect of the addition of papain on the dry fermented sausage proteolysis

    Journal of the Science of Food and Agriculture, Vol. 71, Núm. 1, pp. 13-21

1995

  1. EFECTO DE LA CONGELACION/DESCONGELACION EN ACTIVIDADES ENZIMATICAS DE TEJIDO MUSCULAR DE PESCADO Y MARISCO

    Anales de la Real Academia de Farmacia, Vol. 61, Núm. 3, pp. 411-420

  2. Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 1. Microbial, physico-chemical and lipolytic changes

    Meat Science, Vol. 40, Núm. 2, pp. 159-170

  3. Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality

    Meat Science, Vol. 40, Núm. 3, pp. 351-362

1994

  1. Effect of freezing on the β-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 198, Núm. 6, pp. 465-468

1993

  1. Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts

    Food Chemistry, Vol. 48, Núm. 2, pp. 127-129

  2. Effect of the addition of pronase E on the proteolysis in dry fermented sausages

    Meat Science, Vol. 34, Núm. 2, pp. 205-216

1992

  1. Changes in water activity of selected solid culture media throughout incubation

    Food Microbiology, Vol. 9, Núm. 1, pp. 77-82