Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (46)

2023

  1. Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

    Foods, Vol. 12, Núm. 11

2022

  1. The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

    Food Hydrocolloids, Vol. 131

2021

  1. Physicochemical, antioxidant, and anti-inflammatory properties of rapeseed lecithin liposomes loading a chia (Salvia hispanica l.) seed extract

    Antioxidants, Vol. 10, Núm. 5

2016

  1. Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 3, pp. 900-908

2015

  1. Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 5, pp. 922-927

2014

  1. Does the intensity of anisakis infection affect the quality of hake muscle

    Journal of Aquatic Food Product Technology, Vol. 23, Núm. 3, pp. 221-236

2012

  1. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  2. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92

2011

  1. Sugarcane glycoproteins may act as signals for the production of xanthan in the plant-associated bacterium Xanthomonas albilineans

    Plant Signaling and Behavior, Vol. 6, Núm. 8, pp. 1132-1139

  2. Viability and antigenicity of anisakis simplex after conventional and microwave heating at fixed temperatures

    Journal of Food Protection, Vol. 74, Núm. 12, pp. 2119-2126

  3. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

    Journal of Food Engineering, Vol. 102, Núm. 1, pp. 66-76

2010

  1. Antigenicity and viability of anisakis larvae infesting hake heated at different time-temperature conditions

    Journal of Food Protection, Vol. 73, Núm. 1, pp. 62-68

  2. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

    Food Research International, Vol. 43, Núm. 5, pp. 1244-1254

  3. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products

    European Journal of Lipid Science and Technology, Vol. 112, Núm. 7, pp. 791-801

  4. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

    Food Research International, Vol. 43, Núm. 8, pp. 2068-2076

  5. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

    Meat Science, Vol. 84, Núm. 3, pp. 356-363

2009

  1. Anisakis simplex allergens remain active after conventional or microwave heating and pepsin treatments of chilled and frozen L3 larvae

    Journal of the Science of Food and Agriculture, Vol. 89, Núm. 12, pp. 1997-2002

  2. Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake

    Journal of the Science of Food and Agriculture, Vol. 89, Núm. 13, pp. 2228-2235

2008

  1. Allergenic properties and cuticle microstructure of Anisakis simplex L3 after freezing and pepsin digestion

    Journal of Food Protection, Vol. 71, Núm. 12, pp. 2578-2581

  2. Anisakis antigens detected in fish muscle infested with Anisakis simplex L3

    Journal of Food Protection, Vol. 71, Núm. 6, pp. 1273-1276