Publicaciones en las que colabora con SAGRARIO BELTRAN CALVO (7)

2010

  1. 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

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

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

  3. 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

  4. 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