Publicacións en colaboración con investigadores/as de Universidade de Vigo (6)

2019

  1. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  2. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

2018

  1. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

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

1997

  1. Genetic differentiation in mytilus galloprovincialis lmk. throughout the world

    Ophelia, Vol. 47, Núm. 1, pp. 13-31

1994

  1. Mytilus galloprovincialis and M.edulis on the coasts of the Iberian Peninsula

    Marine Ecology Progress Series, Vol. 113, Núm. 1-2, pp. 131-146