Publicaciones en colaboración con investigadores/as de Instituto de Estructura de la Materia (24)

2017

  1. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

    Food Chemistry, Vol. 221, pp. 1333-1339

  2. Vibrational spectroscopy for quality assessment of meat

    Poultry Quality Evaluation: Quality Attributes and Consumer Values (Elsevier), pp. 247-276

2009

  1. Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

    International Journal of Food Science and Technology, Vol. 44, Núm. 4, pp. 711-717

  2. Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

    Food Chemistry, Vol. 113, Núm. 2, pp. 493-499

  3. Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

    Food Research International, Vol. 42, Núm. 1, pp. 216-220