Publicaciones en colaboración con investigadores/as de Instituto de Estructura de la Materia (18)

2018

  1. Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties

    Food Hydrocolloids, Vol. 77, pp. 212-219

2017

  1. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

    Food Chemistry, Vol. 221, pp. 1333-1339

2015

  1. Chemistry in glow discharges of H2/O2 mixtures: Diagnostics and modelling

    Plasma Sources Science and Technology, Vol. 24, Núm. 1

  2. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

    Food Chemistry, Vol. 185, pp. 470-478

2013

  1. Detection of the ammonium ion in space

    Astrophysical Journal Letters, Vol. 771, Núm. 1

  2. Energy distributions of neutrals and charged species in hollow cathode H2 discharges: A study of fast H atoms

    Plasma Sources Science and Technology, Vol. 22, Núm. 2

  3. Proton transfer chains in cold plasmas of H2 with small amounts of N2. the prevalence of NH4+

    Physical Chemistry Chemical Physics, Vol. 15, Núm. 5, pp. 1699-1706

2012

  1. Chemistry in low-pressure cold plasmas: Ions of astrophysical interest

    Plasma Physics and Controlled Fusion, Vol. 54, Núm. 12

  2. Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

    Food Chemistry, Vol. 135, Núm. 1, pp. 133-139

  3. Time-resolved diagnostics and kinetic modelling of the ignition transient of a H 2+10% N 2 square wave modulated hollow cathode discharge

    Journal of Physics D: Applied Physics, Vol. 45, Núm. 30

2011

  1. Cold plasma chemistry and diagnostics

    Vacuum

  2. Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

    Food Research International, Vol. 44, Núm. 1, pp. 360-366

  3. Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 24, pp. 12998-13003

  4. Isotopic exchange processes in cold plasmas of H2/D2 mixtures

    Physical Chemistry Chemical Physics, Vol. 13, Núm. 20, pp. 9655-9666

  5. Neutral and ion chemistry in low pressure dc plasmas of H 2/N2 mixtures: Routes for the efficient production of NH3 and NH4+

    Physical Chemistry Chemical Physics, Vol. 13, Núm. 43, pp. 19561-19572

  6. Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy

    Food Hydrocolloids, Vol. 25, Núm. 1, pp. 12-18

2003

  1. The nitric acid hydrates: Ab initio molecular study, and RAIR spectra of the solids

    Journal of Physical Chemistry A, Vol. 107, Núm. 5, pp. 651-661

2002

  1. A cryostat for low-temperature spectroscopy of condensable species

    Review of Scientific Instruments, Vol. 73, Núm. 10, pp. 3469