Publications en collaboration avec des chercheurs de Università di Camerino (9)

2018

  1. Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

    Journal of Food Processing and Preservation, Vol. 42, Núm. 9

  2. 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. Application of pulsed electric field treatment for food waste recovery operations

    Handbook of Electroporation (Springer International Publishing), pp. 2573-2590

  2. Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

    Innovative Food Science and Emerging Technologies, Vol. 41, pp. 188-192

  3. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

    Trends in Food Science and Technology, Vol. 67, pp. 260-270

  4. Impact of pulsed electric fields on enzymes

    Handbook of Electroporation (Springer International Publishing), pp. 2369-2389

  5. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 5, pp. 895-905

  6. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

    Journal of Food Composition and Analysis, Vol. 61, pp. 28-39

2016

  1. Innovative alternative technologies to extract carotenoids from microalgae and seaweeds

    Marine Drugs, Vol. 14, Núm. 11