Centro Tecnológico de la Carne de Galicia-ko ikertzaileekin lankidetzan egindako argitalpenak (8)

2024

  1. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

    Food Chemistry, Vol. 460

  2. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

2022

  1. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

2021

  1. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

    International Journal of Food Microbiology, Vol. 337

  2. Bioactive compounds from mangrove endophytic fungus and their uses for microorganism control

    Journal of Fungi, Vol. 7, Núm. 6

  3. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

2020

  1. Dietary supplementation with sugar beet fructooligosaccharides and garlic residues promotes growth of beneficial bacteria and increases weight gain in neonatal lambs

    Biomolecules, Vol. 10, Núm. 8, pp. 1-16

  2. The role of essential oils against pathogenic Escherichia coli in food products

    Microorganisms, Vol. 8, Núm. 6, pp. 1-16