Publicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (18)

2024

  1. Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

    Heliyon, Vol. 10, Núm. 7

2023

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

    Starch/Staerke, Vol. 75, Núm. 1-2

2022

  1. 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

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

    Food Bioscience, Vol. 47

  3. 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

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

    Foods, Vol. 11, Núm. 8

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

    Frontiers in Nutrition, Vol. 9

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

    Food Chemistry, Vol. 372

  7. 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

2021

  1. Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions

    Journal of Applied Phycology, Vol. 33, Núm. 5, pp. 3297-3308

  2. Assessment of stress by serum biomarkers in calves and their relationship to ultimate ph as an indicator of meat quality

    Animals, Vol. 11, Núm. 8

  3. Caspase activity in post mortem muscle and its relation to cattle handling practices

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6258-6264

  4. Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

    Carbohydrate Polymers, Vol. 273

  5. In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

    Food Hydrocolloids, Vol. 120

2020

  1. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

2019

  1. Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

    Food Analytical Methods, Vol. 12, Núm. 11, pp. 2401-2415

  2. Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

    Journal of Proteomics, Vol. 198, pp. 59-65

2014

  1. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

    Food Research International, Vol. 56, pp. 226-235