Publicacions en col·laboració amb investigadors/es de University of Otago (7)

2020

  1. 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

2019

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

    Foods, Vol. 8, Núm. 7

2017

  1. Application of pulsed electric field treatment for food waste recovery operations

    Handbook of Electroporation (Springer International Publishing), pp. 2573-2590

  2. Effect of extrusion on the anti-nutritional factors of food products: An overview

    Food Control, Vol. 79, pp. 62-73

  3. Extraction Methods of Essential Oils From Herbs and Spices

    Essential Oils in Food Processing: Chemistry, Safety and Applications (wiley), pp. 21-55

  4. HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

    Food Chemistry, Vol. 215, pp. 391-400

  5. Impact of pulsed electric fields on enzymes

    Handbook of Electroporation (Springer International Publishing), pp. 2369-2389