Ana Belén Martín Diana-rekin lankidetzan egindako argitalpenak (7)

2021

  1. Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns

    Foods, Vol. 10, Núm. 11

2020

  1. Improving the texture of healthy apple snacks by combining processing and technology (high pressure and vacuum frying)

    Journal of Food Processing and Preservation, Vol. 44, Núm. 3

  2. Use of sea fennel as a natural ingredient of edible films for extending the shelf life of fresh fish burgers

    Molecules, Vol. 25, Núm. 22

2019

  1. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers

    Food Packaging and Shelf Life, Vol. 22

  2. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

    Innovative Food Science and Emerging Technologies, Vol. 53, pp. 85-91

2017

  1. Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon

    Food Packaging and Shelf Life, Vol. 13, pp. 49-55

  2. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets

    Innovative Food Science and Emerging Technologies, Vol. 44, pp. 117-122