Publicacions en què col·labora amb Francisco Clemente Ibáñez Moya (9)

2024

  1. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

    Foods, Vol. 13, Núm. 15

2021

  1. Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy

    Foods, Vol. 10, Núm. 1

2020

  1. Methodology for design of suitable dishes for dysphagic people

    Innovative Food Science and Emerging Technologies, Vol. 64

  2. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects

    Foods, Vol. 9, Núm. 10

  3. The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios

    Foods, Vol. 9, Núm. 4

2019

  1. Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 1693-1708

  2. Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 593-606

2018

  1. Improvement of the Functional and Healthy Properties of Meat Products

    Food Quality: Balancing Health and Disease (Elsevier Inc.), pp. 1-74

  2. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

    Journal of Food Science, Vol. 83, Núm. 2, pp. 454-463