Publications en collaboration avec des chercheurs de Centro Tecnológico de la Carne de Galicia (9)

2020

  1. Effect of breed and diet type on the freshness and quality of the eggs: A comparison between MOS (Indigenous Galician breed) and Isa brown hens

    Foods, Vol. 9, Núm. 3

  2. Nutrition, public health politics and dietary tools

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 235-246

  3. Scaling-up processes: Patents and commercial applications

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 187-223

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

  4. Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization

    Molecules, Vol. 24, Núm. 4

  5. The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges

    Biotechnology Advances, Vol. 37, Núm. 3, pp. 410-421

2018

  1. 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