Publikationen in Zusammenarbeit mit Forschern von Instituto de Ciencia y Tecnología de Alimentos y Nutrición (9)

2015

  1. Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice

    Innovative Food Science and Emerging Technologies, Vol. 30, pp. 170-176

2014

  1. Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

    LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 633-638

  2. Survival and metabolic activity of probiotic bacteria in green tea

    LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 314-322

2013

  1. Compositional properties and bioactive potential of waste material from shrimp cooking juice

    LWT, Vol. 54, Núm. 1, pp. 87-94

  2. Release of active compounds from agar and agar-gelatin films with green tea extract

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 264-271

2012

  1. Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion

    Food Research International, Vol. 48, Núm. 2, pp. 462-469

  2. Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods

    Journal of Food Science, Vol. 77, Núm. 1

  3. Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

    Innovative Food Science and Emerging Technologies, Vol. 15, pp. 14-22

2011

  1. Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

    Food Research International, Vol. 44, Núm. 4, pp. 1044-1051