Publicaciones en colaboración con investigadores/as de Consejo Superior de Investigaciones Científicas (5)

2020

  1. Understanding the crispy–crunchy texture of raw red pepper and its change with storage time

    Journal of Texture Studies, Vol. 51, Núm. 1, pp. 120-133

2013

  1. Fibre-enriched seafood

    FIBRE-RICH AND WHOLEGRAIN FOODS: IMPROVING QUALITY (WOODHEAD PUBL LTD), pp. 348-368

2012

  1. First steps in using glucomannan to make thermostable gels for potential use in mince fish reestructuration

    International Journal of Food Engineering, Vol. 8, Núm. 1

2010

  1. Instrumental Texture

    HANDBOOK OF SEAFOOD AND SEAFOOD PRODUCTS ANALYSIS (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 425-437

2008

  1. Developing functional seafood products

    IMPROVING SEAFOOD PRODUCTS FOR THE CONSUMER (WOODHEAD PUBL LTD), pp. 331-362