Publicacións nas que colabora con Isabel Jaime Moreno (100)

2024

  1. Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

    Applied Sciences (Switzerland), Vol. 14, Núm. 15

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

  2. Characterisation of onion Allium Cepa l. var. horcal volatile compounds in "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 505-506

  3. Collagen paste obtained from pigskin defatted with supercritical carbon dioxide

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 411-412

  4. Evolution of microbiological and sensory quality along storage of packaged "Salchichon" enriched in MUFA and PUFA

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 397-398

  5. Influence of new preservation techniques on sensory characteristics of "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 473-474

  6. Influence of onion on physico-chemical characteristics of "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 419-420

  7. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

    Food Chemistry, Vol. 427

  8. Quality evaluation of different types of dry cured ham by an electronic nose

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 647-648

  9. Relationship between total dietary fibre and the amount of onion used in manufacture of "Morcilla of Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 421-422

  10. Storage of packaged sliced "Salchichon" enriched in MUFA or PUFA: Effect on colour and oxidation stability

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 399-400

2022

  1. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

    Foods, Vol. 11, Núm. 14

  2. Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

    Foods, Vol. 11, Núm. 15

  3. Effect of storage conditions on meat seasoning phenolic profile and antioxidant

    VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  4. Métodos clásicos de evaluación sensorial

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25

2021

  1. Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation

    Food Research International, Vol. 140

  2. Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

    LWT, Vol. 150

  3. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

  4. White-wine pomace products prevent clinic Listeria virulence through modulation of adherens and tight junction in intestinal cells

    VII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

2020

  1. Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

    Food Research International, Vol. 134