Centro Tecnológico de la Carne de Galicia-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2019

  1. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

    Food Research International, Vol. 120, pp. 888-894

2018

  1. 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

  2. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

    Innovative Food Science and Emerging Technologies, Vol. 45, pp. 306-312