Publicaciones en las que colabora con Ana Belén Martín Diana (10)

2019

  1. Tratamiento de granos de cereales y pseudocereales con tecnologías emergentes como estrategia para la mejora de la calidad y el valor nutricional de productos sin gluten

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2018

  1. Carob by-products and seaweeds for the development of functional bread

    Journal of Food Processing and Preservation, Vol. 42, Núm. 8

  2. Evaluation of bioactive properties of Vicia narbonensis L. as potential flour ingredient for gluten-free food industry

    Journal of Functional Foods, Vol. 47, pp. 172-183

2017

  1. Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon

    Food Packaging and Shelf Life, Vol. 13, pp. 49-55

  2. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets

    Innovative Food Science and Emerging Technologies, Vol. 44, pp. 117-122

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

    Beverages, Vol. 2, Núm. 1

  3. 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. 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

2014

  1. 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