Publikationen, an denen er mitarbeitet Irene Rodríguez Amado (6)

2018

  1. Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage

    LWT - Food Science and Technology, Vol. 88, pp. 1-8

2016

  1. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902

2014

  1. Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

    Food Chemistry, Vol. 147, pp. 386-394

  2. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

    Meat Science, Vol. 96, Núm. 1, pp. 526-534

  3. Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology

    Food Chemistry, Vol. 165, pp. 290-299

2013

  1. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"

    Food Research International, Vol. 54, Núm. 1, pp. 611-620