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Aportacion 1 2021 MS Sous vide lamb.pdf.jpg2020-Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
26-ago-2020-Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
Aportacion 2 2020 AOX RE gummy jellies.pdf.jpg16-dic-2020-Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia
Aportacion 6 2021 Foods Propolis candies.pdf.jpg26-oct-2021-Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
Aportacion 3 2022 AOX Salmon pate rosemary.pdf.jpg26-may-2022-Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed
Aportacion 7 2023 AOX Sage candies.pdf.jpg10-ene-2023-Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies
1-s2.0-S1466856423001200-main.pdf.jpg20-may-2023-Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
Aportacion 5 2023 Foods Salmorejo temperature validation.pdf.jpg26-jul-2023-Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
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