Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2014

  1. Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

    LWT - Food Science and Technology, Vol. 55, Núm. 2, pp. 559-564

  2. Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

    LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 633-638

  3. Flavonoid bioconversion in bifidobacterium pseudocatenulatum B7003: A potential probiotic strain for functional food development

    Journal of Functional Foods, Vol. 7, Núm. 1, pp. 671-679

  4. Survival and metabolic activity of probiotic bacteria in green tea

    LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 314-322

2013

  1. Release of active compounds from agar and agar-gelatin films with green tea extract

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 264-271

2012

  1. Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion

    Food Research International, Vol. 48, Núm. 2, pp. 462-469

  2. Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films

    Innovative Food Science and Emerging Technologies, Vol. 16, pp. 277-282

2010

  1. Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

    Food Microbiology, Vol. 27, Núm. 7, pp. 889-896

2009

  1. Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil

    Journal of Aquatic Food Product Technology, Vol. 18, Núm. 1-2, pp. 46-52

  2. High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 2, pp. 148-154