Publications in collaboration with researchers from 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