Publicacións en colaboración con investigadores/as de Universidad de Burgos (8)

2018

  1. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

    Journal of Food Processing and Preservation, Vol. 42, Núm. 1

  2. Carob by-products and seaweeds for the development of functional bread

    Journal of Food Processing and Preservation, Vol. 42, Núm. 8

2016

  1. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122

  2. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

    Innovative Food Science and Emerging Technologies, Vol. 36, pp. 336-342