Publicaciones en colaboración con investigadores/as de University of Helsinki (3)

2021

  1. Near-infrared reflectance spectroscopy for predicting the phospholipid fraction and the total fatty acid composition of freeze-dried beef

    Sensors, Vol. 21, Núm. 12

2018

  1. Colour variability of beef in young bulls from fifteen European breeds

    International Journal of Food Science and Technology, Vol. 53, Núm. 12, pp. 2777-2785

2005

  1. Use of natural food/plant extracts: Cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris "Vulgaris") or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties

    LWT - Food Science and Technology, Vol. 38, Núm. 4, pp. 363-370