Publications by the researcher in collaboration with Rubén Domínguez (2)

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

2019

  1. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

    Food Research International, Vol. 120, pp. 888-894