Publicaciones en colaboración con investigadores/as de University of Milan (7)

2020

  1. Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foods

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 191-207

2016

  1. Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 2, pp. 656-663