Igor Tomasevic-rekin lankidetzan egindako argitalpenak (6)

2022

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

    Fermentation, Vol. 7, Núm. 3

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

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

  3. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323