Publicacións nas que colabora con Belén Gómez Álvarez (9)

2020

  1. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

2019

  1. Goose, Duck and Garganey

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 313-345

2018

  1. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  2. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Food Research International, Vol. 112, pp. 400-411

2016

  1. Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

    Journal of Functional Foods, Vol. 20, pp. 108-121

2014

  1. Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange peel wastes

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 40, pp. 9769-9782

  2. Valorization of an invasive woody species, Acacia dealbata, by means of Ionic liquid pretreatment and enzymatic hydrolysis

    Journal of Chemical Technology and Biotechnology, Vol. 89, Núm. 9, pp. 1337-1343

2013

  1. Pectic oligosaccharides: Manufacture and functional properties

    Trends in Food Science and Technology, Vol. 30, Núm. 2, pp. 153-161

  2. Pectic oligosacharides from lemon peel wastes: Production, purification, and chemical characterization

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 42, pp. 10043-10053