University of Minnesota-ko ikertzaileekin lankidetzan egindako argitalpenak (16)

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. 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

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

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. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

    Trends in Food Science and Technology, Vol. 75, pp. 194-205

  4. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

    Food Chemistry, Vol. 268, pp. 513-521

  5. Novel food processing and extraction technologies of high-added value compounds from plant materials

    Foods, Vol. 7, Núm. 7

  6. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

    Journal of Food Processing and Preservation, Vol. 42, Núm. 12