Publications dans lesquelles il/elle collabore avec Belén Gómez Álvarez (21)

2021

  1. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

2020

  1. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  2. Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86

  3. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245

  4. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

2019

  1. Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

    Food Chemistry, Vol. 274, pp. 865-871

  2. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

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

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

  4. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 5

  5. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  6. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

    Journal of Food Processing and Preservation, Vol. 43, Núm. 3

  7. Goose, Duck and Garganey

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 313-345

  8. 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

2018

  1. Active packaging films with natural antioxidants to be used in meat industry: A review

    Food Research International, Vol. 113, pp. 93-101

  2. Bioactive peptides as natural antioxidants in food products – A review

    Trends in Food Science and Technology, Vol. 79, pp. 136-147

  3. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  4. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

    Food Research International, Vol. 113, pp. 156-166

  5. Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage

    European Journal of Lipid Science and Technology, Vol. 120, Núm. 12

  6. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

    Trends in Food Science and Technology, Vol. 82, pp. 135-147

  7. 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