Publicacions en què col·labora amb Shahin Roohinejad (47)

2023

  1. Processing of seaweeds in industrial food application

    Applications of Seaweeds in Food and Nutrition (Elsevier), pp. 205-214

2021

  1. Biomass Fractionation Using Emerging Technologies

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 145-169

  2. Fermentation Processes: Emerging and Conventional Technologies

    wiley, pp. 1-226

2020

  1. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

  2. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

    Trends in Food Science and Technology, Vol. 100, pp. 77-87

  3. Health promoting benefits of PEF: Bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility

    Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow (Elsevier), pp. 51-64

  4. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

2019

  1. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  2. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

  3. Bioavailability and food production of organosulfur compounds from edible allium species

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

  4. Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids

    Foods, Vol. 8, Núm. 7

  5. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

    Food Chemistry, Vol. 279, pp. 150-161

  6. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

    Food Hydrocolloids, Vol. 87, pp. 307-320

  7. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health attributes

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 20, pp. 3349-3370

  8. New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques

    Food Research International

  9. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

    Trends in Food Science and Technology, Vol. 88, pp. 67-79

2018

  1. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

    Meat Science, Vol. 145, pp. 245-255

  2. Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf

    Journal of Food Processing and Preservation, Vol. 42, Núm. 5

  3. Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

    Critical Reviews in Biotechnology, Vol. 38, Núm. 1, pp. 122-140

  4. Hyperbaric Storage of Fruit Juice and Impact on Composition

    Fruit Juices: Extraction, Composition, Quality and Analysis (Elsevier Inc.), pp. 607-619