Publicaciones en colaboración con investigadores/as de Technological University for Dublin (6)

2017

  1. 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