Publications (24) IDOIA OLABARRIETA PAUL publications

2023

  1. Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Béchamel Sauces

    Food and Bioprocess Technology, Vol. 16, Núm. 4, pp. 881-896

2022

  1. Comparison of three rapid non-destructive techniques coupled with a classifier to increase transparency in the seafood value chain: Bioelectrical impedance analysis (BIA), near-infrared spectroscopy (NIR) and time domain reflectometry (TDR)

    Journal of Food Engineering, Vol. 322

  2. Improvement of Oil Valorization Extracted from Fish By-Products Using a Handheld near Infrared Spectrometer Coupled with Chemometrics

    Foods, Vol. 11, Núm. 8

  3. Rapid differentiation of unfrozen and frozen-thawed tuna with non-destructive methods and classification models: Bioelectrical impedance analysis (BIA), near-infrared spectroscopy (NIR) and time domain reflectometry (TDR)

    Foods, Vol. 11, Núm. 1

  4. Research for PECH Committee: Artificial Intelligence and the fisheries sector

    European Parliament

2021

  1. Postharvest ripeness assessment of ‘Hass’ avocado based on development of a new ripening index and Vis-NIR spectroscopy

    Postharvest Biology and Technology, Vol. 181

2020

  1. Cleaner production strategies for the food industry

    The Interaction of Food Industry and Environment (Elsevier), pp. 1-34

2019

  1. Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure

    International Journal of Gastronomy and Food Science, Vol. 17

2017

  1. Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

    LWT - Food Science and Technology, Vol. 78, pp. 129-137

2016

  1. Procesado de alimentos y postcosecha: nivel de aceptación de sistemas automáticos

    Automática e instrumentación, Núm. 486, pp. 36-41

2015

  1. Lipid Nanoparticles: Delivery System for Bioactive Food Compounds

    Microencapsulation and Microspheres for Food Applications (Elsevier Science Ltd.), pp. 313-331

2014

  1. Active naringin-chitosan films: Impact of UV irradiation

    Carbohydrate Polymers, Vol. 110, pp. 374-381

2012

  1. Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films

    International Journal of Food Microbiology, Vol. 158, Núm. 1, pp. 58-64

2010

  1. Envasado activo: sistemas antimicrobianos y actual marco reglamentario europeo

    Alimentación, equipos y tecnología, Año 29, Núm. 251, pp. 34-38

  2. New Trends for Food Product Design

    Functional Food Product Development (Wiley-Blackwell), pp. 227-243

2008

  1. From the chef's mind to the dish: How scientific approaches facilitate the creative process

    Food Biophysics, Vol. 3, Núm. 2, pp. 261-268

  2. Hurdle technology to ensure the safety of seafood products

    Improving Seafood Products for the Consumer (Elsevier Ltd.), pp. 399-425

2007

  1. Erratum: Properties of aged montmorillonite-wheat gluten composite films (Journal of Agricultural and Food Chemistry (2006) 54, (1283))

    Journal of Agricultural and Food Chemistry

2006

  1. Aging properties of films of plasticized vital wheat gluten cast from acidic and basic solutions

    Biomacromolecules, Vol. 7, Núm. 5, pp. 1657-1664

  2. Properties of aged montmorillonite-wheat gluten composite films

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 4, pp. 1283-1288