2019

1. Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

   Food Chemistry, Vol. 270, pp. 138-148

2. Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD)

   Journal of Supercritical Fluids, Vol. 147, pp. 310-321