Publicaciones en colaboración con investigadores/as de Technological University for Dublin (37)

2019

  1. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

    Innovative Food Science and Emerging Technologies, Vol. 53, pp. 85-91

2018

  1. Quality Attributes of Apple Juice: Role and Effect of Phenolic Compounds

    Fruit Juices: Extraction, Composition, Quality and Analysis (Elsevier Inc.), pp. 45-57

2017

  1. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets

    Innovative Food Science and Emerging Technologies, Vol. 44, pp. 117-122

  2. Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

    Journal of Material Cycles and Waste Management, Vol. 19, Núm. 1, pp. 180-191

2016

  1. Apple peel flavonoids as natural antioxidants for vegetable juice applications

    European Food Research and Technology, Vol. 242, Núm. 9, pp. 1459-1469

  2. Quality markers of functional tomato juice with added apple phenolic antioxidants

    Beverages, Vol. 2, Núm. 1

  3. Study of antioxidant properties of fractionated apple peel phenolics using a multiple-assay approach

    International Food Research Journal, Vol. 23, Núm. 5, pp. 1996-2005

2015

  1. Characterization of Blue Whiting Skin Gelatines Extracted after Pretreatment with Different Organic Acids

    Journal of Aquatic Food Product Technology, Vol. 24, Núm. 6, pp. 546-555

2014

  1. Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 8, pp. 1663-1671

2013

  1. Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

    Food Chemistry, Vol. 139, Núm. 1-4, pp. 347-354

  2. Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

    LWT, Vol. 51, Núm. 1, pp. 367-374

2012

  1. Extending the shelf life of fresh-cut tomato using by-product from cheese industry

    Journal of Food Processing and Preservation, Vol. 36, Núm. 2, pp. 141-151

  2. Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

    Food and Bioprocess Technology, Vol. 5, Núm. 8, pp. 3103-3114

  3. The effect of delactosed whey permeate on phytochemical content of canned tomatoes

    Food Chemistry, Vol. 134, Núm. 4, pp. 2249-2256

  4. The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries

    International Journal of Food Science and Technology, Vol. 47, Núm. 7, pp. 1430-1438

2011

  1. From caffeine to fish waste: Amine compounds present in food and drugs and their interactions with primary amine oxidase

    Journal of Neural Transmission

  2. Optimization of application of delactosed whey permeate treatment to extend the shelf life of fresh-cut tomato using response surface methodology

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 6, pp. 2377-2385

  3. The antioxidant properties of whey permeate treated fresh-cut tomatoes

    Food Chemistry, Vol. 124, Núm. 4, pp. 1451-1457

2009

  1. Orange juices enriched with chitosan: Optimisation for extending the shelf-life

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 4, pp. 590-600

2008

  1. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 593-603