Publicaciones (413) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept

    Analytica, Vol. 5, Núm. 2, pp. 170-186

  2. ACEPTACIÓN POR PARTE DE LOS CONSUMIDORES AL USO DE ACEITES ESENCIALES DE PLANTAS AROMÁTICAS COMO CONSERVANTES EN ALIMENTOS

    XXVIII Jornadas Internacionales de Nutrición Práctica. XVII Congreso Internacional de SEDCA

  3. Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

    Food Bioscience, Vol. 59

  4. Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters

    Foods, Vol. 13, Núm. 10

  5. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

    Foods, Vol. 13, Núm. 4

2023

  1. Bioaccessibility of Principal Health-Promoting Compounds inBroccoli ‘Parthenon’ and Savoy Cabbage ‘Dama’

    Global Journal of Science Frontier Research: G Bio-Tech & Genetics, Vol. 23, Núm. 2, pp. 1-12

  2. Consumo actual de alimentos funcionales de origen animal

    XXVII Jornadas Internacionales de Nutrición Práctica. XVI Congreso Internacional de SEDCA

  3. DESIGN OF A COLLABORATIVE LEARNING TOOL TO IMPROVE THE ACADEMIC PERFORMANCE IN VEGETABLE FOOD TECHNOLOGY COURSE FOR THE DEGREE IN FOOD SCIENCE AND TECHNOLOGY

    INTED2023 Proceedings

  4. Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells

    Antioxidants, Vol. 12, Núm. 3

  5. Formation of Listeria monocytogenes persister cells in the produce-processing environment

    International Journal of Food Microbiology, Vol. 390

  6. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

    Foods, Vol. 12, Núm. 12

  7. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

    Foods, Vol. 12, Núm. 11

  8. Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology

    Animal Frontiers, Vol. 13, Núm. 6, pp. 56-61

  9. Importancia del consumo de hortalizas en la dieta

    XXVII Jornadas Internacionales de Nutrición Práctica. XVI Congreso Internacional de SEDCA

  10. Ligilactobacillus salivarius MP100 as an Alternative to Metaphylactic Antimicrobials in Swine: The Impact on Production Parameters and Meat Composition

    Animals, Vol. 13, Núm. 10

  11. Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation

    Innovative Food Science and Emerging Technologies, Vol. 84

  12. Potential of selected bacteriocinogenic lactic acid bacteria to control Listeria monocytogenes in nitrite-reduced fermented sausages

    Food Control, Vol. 150

  13. The Presence of Potentially Pathogenic Protozoa in Lettuce (Lactuca sativa) Sold in Markets in the Central Peruvian Andes

    International Journal of Environmental Research and Public Health, Vol. 20, Núm. 2

2022

  1. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

    Foods, Vol. 11, Núm. 24

  2. Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment

    Journal of Consumer Protection and Food Safety