Publicacións en colaboración con investigadores/as de Universitat de València (6)

2024

  1. SUMOylation modulates eIF5A activities in both yeast and pancreatic ductal adenocarcinoma cells

    Cellular and Molecular Biology Letters, Vol. 29, Núm. 1

2021

  1. Rational Design of Copper(II)-Uracil Nanoprocessed Coordination Polymers to Improve Their Cytotoxic Activity in Biological Media

    ACS Applied Materials and Interfaces, Vol. 13, Núm. 31, pp. 36948-36957

2020

  1. Effect of breed and diet type on the freshness and quality of the eggs: A comparison between MOS (Indigenous Galician breed) and Isa brown hens

    Foods, Vol. 9, Núm. 3

2019

  1. Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 269-311

  2. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

2018

  1. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

    Food Research International, Vol. 112, pp. 263-273