Publications in collaboration with researchers from AZTI Centro Tecnológico de Investigación Marina y Alimentaria (13)

2022

  1. Sustainable, carbonated, non-alcoholic beverages using leftover bread

    International Journal of Gastronomy and Food Science, Vol. 30

2021

  1. Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production

    Journal of Environmental Management, Vol. 281

2020

  1. Novel Vibrio spp. Strains producing omega-3 fatty acids isolated from coastal seawater

    Marine Drugs, Vol. 18, Núm. 2

2019

  1. Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

    Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700

  2. Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

    Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300

2018

  1. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

    Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115

2017

  1. Bacteriophages against Serratia as fish spoilage control technology

    Frontiers in Microbiology, Vol. 8, Núm. APR

2015

  1. Uses of Rhizopus oryzae in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 103-111

2014

  1. Phage therapy as an approach to prevent Vibrio anguillarum infections in fish larvae production

    PLoS ONE, Vol. 9, Núm. 12

2013

  1. Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods

    International Journal of Food Microbiology, Vol. 167, Núm. 2, pp. 117-123

  2. Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products

    Food Control, Vol. 29, Núm. 2, pp. 429-437

  3. Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 9, pp. 2179-2187

2012

  1. Evolución y caracterización de la población bacteriana implicada en el deterioro del pescado fresco envasado en atmósfera modificada

    Avances en microbiología de los alimentos