Publicacións nas que colabora con JORDI ROVIRA CARBALLIDO (7)

2010

  1. Diseño de proyectos piloto de adaptación de asignaturas de la Licentiatura en Ciencia y Tecnología de los Alimentos y las nuevas demandas de implantación de créditos ECTS: (European Credit Transfer System)

    Buenas prácticas en nuestras aulas universitarias (Servicio de Publicaciones), pp. 49-60

  2. Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  3. Production of omega-3 polyunsaturated fatty acid concentrates: A review

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 1-12

  4. Study along storage of volatile compounds of two fish oils extracted by supercritical carbon dioxide

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  5. Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods