Publications en collaboration avec des chercheurs de Instituto Tecnológico Agrario de Castilla y León (16)

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

2018

  1. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

    Journal of Food Processing and Preservation, Vol. 42, Núm. 1

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

  3. Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers

    Journal of Food Processing and Preservation, Vol. 41, Núm. 2

2016

  1. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122

  2. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

    Innovative Food Science and Emerging Technologies, Vol. 36, pp. 336-342

  3. Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?

    Innovative Food Science and Emerging Technologies, Vol. 37, pp. 286-292

2015

  1. Carob seed peel as natural antioxidant in minced and refrigerated (4°C) Atlantic horse mackerel (Trachurus trachurus)

    LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 650-656

  2. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 14, pp. 2858-2865

  3. Effects of atmospheric pressure cold plasma treatment on microbiological and physicochemical characteristics of atlantic mackerel fillets

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

2014

  1. Combinación de nuevas tecnologías y valorización de subproductos alimentarios para la mejora de la calidad y vida útil de productos de pescado mínimamente procesados

    I Jornada de Doctorandos de la Universidad de Burgos