Publicaciones en colaboración con investigadoras/es de Institute of Food Research (3)

2021

  1. Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1

    Autophagy, Vol. 17, Núm. 1, pp. 1-382

2012

  1. Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition

    International Journal of Food Science and Technology, Vol. 47, Núm. 5, pp. 1086-1096

2006

  1. Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

    Food Control, Vol. 17, Núm. 7, pp. 511-515