Publicaciones en colaboración con investigadoras/es de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (10)

2020

  1. Protein signatures to trace seafood contamination and processing

    Foods, Vol. 9, Núm. 12

2018

  1. Estimation of quality in frozen fish by low field NMR

    Modern Magnetic Resonance (Springer International Publishing), pp. 1901-1916

2015

  1. Low-Field Nuclear Magnetic Resonance of Proton (1H LF NMR) Relaxometry for Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius L.) Muscle

    Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2137-2145

2014

  1. Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

    Journal of Food Engineering, Vol. 120, Núm. 1, pp. 37-43

2012

  1. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

    Food Chemistry, Vol. 135, Núm. 3, pp. 1626-1634

2009

  1. Probiotic properties of the 2-substituted (1,3)-β-D-glucan-producing bacterium Pediococcus parvulus 2.6

    Applied and Environmental Microbiology, Vol. 75, Núm. 14, pp. 4887-4891

2006

  1. A mathematical model to describe temperature distribution and moisture evolution in a microwave drying process

    CHISA 2006 - 17th International Congress of Chemical and Process Engineering

2005

  1. Kinetic and quality study of mushroom drying under microwave and vacuum

    Drying Technology, Vol. 23, Núm. 9-11, pp. 2197-2213

2004

  1. Drying kinetics and energy consumption in vacuum drying process with microwave and radiant heating

    Chinese Journal of Chemical Engineering, Vol. 12, Núm. 6, pp. 809-813

1997

  1. Analysis of operating strategies in the production of special foods in vials by freeze drying

    International Journal of Food Science and Technology, Vol. 32, Núm. 2, pp. 107-115