Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (13)

2022

  1. Introduction: general overview of meat analogues and meat replacers

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 3-23

  2. New Strategies for Innovative and Enhanced Meat and Meat Products

    Foods

2021

  1. Clean label alternatives in meat products

    Foods, Vol. 10, Núm. 7

  2. Sensory analysis and consumer research in new meat products development

    Foods, Vol. 10, Núm. 2, pp. 1-15

2020

  1. Towards more sustainable meat products: Extenders as a way of reducing meat content

    Foods, Vol. 9, Núm. 8

2019

  1. Muscle Fitness Cut Points for Early Assessment of Cardiovascular Risk in Children and Adolescents

    Journal of Pediatrics, Vol. 206, pp. 134-141.e3

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. Follow-up in healthy schoolchildren and in adolescents with DOWN syndrome: Psycho-environmental and genetic determinants of physical activity and its impact on fitness, cardiovascular diseases, inflammatory biomarkers and mental health; The UP&DOWN Study

    BMC Public Health, Vol. 14, Núm. 1

  3. 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

2011

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

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