AZTI Centro Tecnológico de Investigación Marina y Alimentaria-ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2020

  1. Cleaner production strategies for the food industry

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

  2. Submerged Marine Terraces Identification and an Approach for Numerical Modeling the Sequence Formation in the Bay of Biscay (Northeastern Iberian Peninsula)

    Frontiers in Earth Science, Vol. 8

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

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. 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