Publicaciones en las que colabora con Tomás Valentín Lafarga Poyo (10)

2021

  1. Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

    Journal of Food Processing and Preservation, Vol. 45, Núm. 12

  2. Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food

    Cultured Microalgae for the Food Industry: Current and Potential Applications (Elsevier), pp. 367-385

2019

  1. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

    Journal of Food Processing and Preservation, Vol. 43, Núm. 2

  2. Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 387-394

  3. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

    International Journal of Food Science and Technology, Vol. 54, Núm. 3, pp. 634-640

  4. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

    LWT, Vol. 115

  5. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

    Innovative Food Science and Emerging Technologies, Vol. 52, pp. 197-212

2018

  1. Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

    Innovative Food Science and Emerging Technologies, Vol. 47, pp. 412-420

  2. Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

    Journal of Food Science and Technology, Vol. 55, Núm. 6, pp. 1973-1981

  3. Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

    International Journal of Gastronomy and Food Science, Vol. 13, pp. 134-139