Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (14)

2022

  1. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

    Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149

2021

  1. Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products

    Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436

  2. Metagenomics analysis reveals an extraordinary inner bacterial diversity in anisakids (Nematoda: Anisakidae) l3 larvae

    Microorganisms, Vol. 9, Núm. 5

2020

  1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

    Food Hydrocolloids, Vol. 107

  2. Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities

    Food Microbiology, Vol. 92

  3. Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

    Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650

  4. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

    Food Hydrocolloids, Vol. 99

  5. Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing

    Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809

2015

  1. Alternative method for intramuscular fat analysis using common laboratory equipment

    Meat Science, Vol. 103, pp. 24-27

  2. Evolución de la calidad microbiológica del brócoli �Parthenon� almacenado bajo diferentes tratamientos postcosecha

    Avances en microbiología

2014

  1. Bioactive compounds content and total antioxidant activity of two savoy cabbages

    Czech Journal of Food Sciences, Vol. 32, Núm. 6, pp. 549-554

2013

  1. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics

    Food and Bioprocess Technology, Vol. 6, Núm. 11, pp. 3177-3185

2010

  1. Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

    Food Microbiology, Vol. 27, Núm. 6, pp. 777-782

2009

  1. A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

    Food Microbiology, Vol. 26, Núm. 2, pp. 224-227