Igor Tomasevic-rekin lankidetzan egindako argitalpenak (28)

2023

  1. Modern Analytical Techniques for Berry Authentication

    Chemosensors, Vol. 11, Núm. 9

2022

  1. Digital Evaluation of Nitrite-Reduced "kulen" Fermented Sausage Quality

    Journal of Food Quality, Vol. 2022

  2. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

    Current Opinion in Food Science, Vol. 43, pp. 189-198

2021

  1. Application of Fermentation to Recover High-Added Value Compounds from Food By-Products: Antifungals and Antioxidants

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 195-219

  2. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

    Journal of Food Science and Technology, Vol. 58, Núm. 10, pp. 3993-4001

  3. Color assessment of the eggs using computer vision system and Minolta colorimeter

    Journal of Food Measurement and Characterization, Vol. 15, Núm. 6, pp. 5097-5112

  4. Colour assessment of milk and milk products using computer vision system and colorimeter

    International Dairy Journal, Vol. 120

  5. Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review

    Fermentation, Vol. 7, Núm. 3

2020

  1. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters

    Journal of Food Processing and Preservation, Vol. 44, Núm. 8

  2. Consumer acceptance and quality parameters of the commercial olive oils manufactured with cultivars grown in galicia (NW Spain)

    Foods, Vol. 9, Núm. 4

  3. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 13, pp. 4968-4977

  4. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  5. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1002-1009

  6. What is the color of milk and dairy products and how is it measured?

    Foods, Vol. 9, Núm. 11

2019

  1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

  2. An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products

    IOP Conference Series: Earth and Environmental Science

  3. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  4. Application of pulsed electric fields in meat and fish processing industries: An overview

    Food Research International, Vol. 123, pp. 95-105

  5. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Food Analytical Methods, Vol. 12, Núm. 6, pp. 1263-1284

  6. Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference?

    British Food Journal, Vol. 121, Núm. 5, pp. 1078-1087