Publicacións nas que colabora con María Lavilla Martín (4)

2019

  1. Effect of Pulsed Light treatment on β-lactoglobulin immunoreactivity

    LWT, Vol. 112

  2. Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure

    International Journal of Gastronomy and Food Science, Vol. 17

  3. Specific and sensitive ELISA for measurement of IgE-binding variations of milk allergen β-lactoglobulin in processed foods

    Analytica Chimica Acta, Vol. 1052, pp. 163-169

2015

  1. The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale

    Food Control, Vol. 50, pp. 539-547