Enfermería
Fachbereich
DANIEL
RICO BARGUES
PROFESORES TITULARES DE UNIVERSIDAD
Publikationen, an denen er mitarbeitet DANIEL RICO BARGUES (15)
2021
2020
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Improving the texture of healthy apple snacks by combining processing and technology (high pressure and vacuum frying)
Journal of Food Processing and Preservation, Vol. 44, Núm. 3
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Use of sea fennel as a natural ingredient of edible films for extending the shelf life of fresh fish burgers
Molecules, Vol. 25, Núm. 22
2019
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Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers
Food Packaging and Shelf Life, Vol. 22
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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
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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
2017
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Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon
Food Packaging and Shelf Life, Vol. 13, pp. 49-55
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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
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Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers
Journal of Food Processing and Preservation, Vol. 41, Núm. 2
2016
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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
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Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation
Innovative Food Science and Emerging Technologies, Vol. 36, pp. 336-342
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Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?
Innovative Food Science and Emerging Technologies, Vol. 37, pp. 286-292
2015
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Carob seed peel as natural antioxidant in minced and refrigerated (4°C) Atlantic horse mackerel (Trachurus trachurus)
LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 650-656
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Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets
Journal of the Science of Food and Agriculture, Vol. 95, Núm. 14, pp. 2858-2865
2014
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Combinación de nuevas tecnologías y valorización de subproductos alimentarios para la mejora de la calidad y vida útil de productos de pescado mínimamente procesados
I Jornada de Doctorandos de la Universidad de Burgos