Publicacions en col·laboració amb investigadors/es de Universidade de Vigo (46)

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  2. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

  3. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

    Food Reviews International, Vol. 39, Núm. 4, pp. 2352-2377

  4. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563

2022

  1. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation

    Food Chemistry: X, Vol. 13

  2. Digital Evaluation of Nitrite-Reduced "kulen" Fermented Sausage Quality

    Journal of Food Quality, Vol. 2022

  3. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors

    Food Research International, Vol. 162

  4. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  5. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

  6. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  7. Personalized nutrition, microbiota, and metabolism: A triad for eudaimonia

    Frontiers in Molecular Biosciences, Vol. 9

  8. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  2. Color assessment of the eggs using computer vision system and Minolta colorimeter

    Journal of Food Measurement and Characterization, Vol. 15, Núm. 6, pp. 5097-5112

  3. Colour assessment of milk and milk products using computer vision system and colorimeter

    International Dairy Journal, Vol. 120

  4. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  5. Extraction of antioxidant compounds and pigments from spirulina (Arthrospira platensis) assisted by pulsed electric fields and the binary mixture of organic solvents and water

    Applied Sciences (Switzerland), Vol. 11, Núm. 16

  6. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Marine Drugs, Vol. 19, Núm. 2, pp. 71

  7. Impact of pressurized liquid extraction and ph on protein yield, changes in molecular size distribution and antioxidant compounds recovery from spirulina

    Foods, Vol. 10, Núm. 9

  8. 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