Publications (11) DANIEL RICO BARGUES publications

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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. 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

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

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

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

    Beverages, Vol. 2, Núm. 1

  5. 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

  6. 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. 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. 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

  3. 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

  1. 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

  2. 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