Publicacións en colaboración con investigadores/as de Universidade de São Paulo (12)

2019

  1. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

2018

  1. Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description

    Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms (Elsevier), pp. 53-107

  2. 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

2017

  1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

    Food Research International, Vol. 99, pp. 1095-1102

  2. Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

    Meat Science, Vol. 124, pp. 54-60

  3. Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

    Journal of Food Science and Technology, Vol. 54, Núm. 13, pp. 4324-4334

  4. Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

    Food Research International, Vol. 99, pp. 979-985

  5. Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Marine Drugs, Vol. 15, Núm. 11

  6. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

    Food Research International, Vol. 99, pp. 986-994

  7. The use of microencapsulation by spray-drying and its application in meat products

    Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 333-362

  8. The use of natural antioxidants to replace chemical antioxidants in foods

    Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 205-227

2016

  1. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS

    LWT - Food Science and Technology, Vol. 68, pp. 52-58