Publications en collaboration avec des chercheurs de Instituto Tecnológico Agrario de Castilla y León (16)

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

  3. 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

  1. 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

  2. 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

  3. Effects of atmospheric pressure cold plasma treatment on microbiological and physicochemical characteristics of atlantic mackerel fillets

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015