Publicacións en colaboración con investigadores/as de University of Turin (3)

2021

  1. Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS

    Food Chemistry, Vol. 356

2019

  1. 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

1995

  1. Pro-oxidant processes and antioxidant defence systems in the tissues of the Antarctic scallop (Adamussium colbecki) compared with the Mediterranean scallop (Pecten jacobaeus)

    Comparative Biochemistry and Physiology -- Part B: Biochemistry and, Vol. 111, Núm. 1, pp. 119-126