Publicaciones en colaboración con investigadores/as de Pierre and Marie Curie University (10)

2018

  1. Current and New Insights on Molecular Methods to Identify Microbial Growth in Fruit Juices

    MOLECULAR TECHNIQUES IN FOOD BIOLOGY: SAFETY, BIOTECHNOLOGY, AUTHENTICITY AND TRACEABILITY (JOHN WILEY & SONS LTD), pp. 145-159

  2. New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products

    MOLECULAR TECHNIQUES IN FOOD BIOLOGY: SAFETY, BIOTECHNOLOGY, AUTHENTICITY AND TRACEABILITY (JOHN WILEY & SONS LTD), pp. 309-322

  3. Thermal and non-thermal preservation techniques of tiger nuts’ beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties

    Food Research International, Vol. 105, pp. 945-951

2017

  1. Juice Blends

    Innovative Technologies in Beverage Processing (Wiley Blackwell), pp. 205-216

  2. Juice Blends

    INNOVATIVE TECHNOLOGIES IN BEVERAGE PROCESSING (JOHN WILEY & SONS LTD), pp. 205-216

2016

  1. Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

    Food Engineering Reviews, Vol. 8, Núm. 2, pp. 214-234

  2. Gamma Irradiation and Fermentation

    Food Engineering Series (Springer), pp. 143-153

  3. Novel Thermal Technologies and Fermentation

    Food Engineering Series (Springer), pp. 155-163

2015

  1. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

    Trends in Food Science and Technology, Vol. 45, Núm. 2, pp. 296-310

  2. New approaches for the effective valorization of papaya seeds: Extraction of proteins, phenolic compounds, carbohydrates, and isothiocyanates assisted by pulsed electric energy

    Food Research International, Vol. 77, pp. 711-717