Publikationen, an denen er mitarbeitet MARIA ISABEL JAIME MORENO (10)

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

  2. Collagen paste obtained from pigskin defatted with supercritical carbon dioxide

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 411-412

2022

  1. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

    Foods, Vol. 11, Núm. 14

2012

  1. Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

    Journal of Food Engineering, Vol. 109, Núm. 2, pp. 238-248

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

2008

  1. Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis-Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality

    Journal of Supercritical Fluids, Vol. 47, Núm. 2, pp. 215-226