Publicaciones en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (34)

2024

  1. Children's physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products

    Food Quality and Preference, Vol. 115

2023

  1. Children's physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products

    Food Research International, Vol. 165

  2. Identification and applicability of emoji appropriate to describe food experiences in child-centred studies: A comparison between food names and images

    Food Quality and Preference, Vol. 105

  3. What is behind a facial emoji? The effects of context, age, and gender on children's understanding of emoji

    Food Quality and Preference, Vol. 105

2022

  1. Children's acceptability profiles for biscuits with different fiber content

    Journal of Texture Studies, Vol. 53, Núm. 1, pp. 41-51

2020

  1. Impact of Oscillating Magnetic Field Assisted Freezing on Lactobacillus plantarum Viability: Effects of Frozen Storage Time and Freeze-thaw Repetitions

    Cryo letters, Vol. 41, Núm. 1, pp. 44-49

2019

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

    LWT, Vol. 112

  2. High-Pressure Processing (HPP) for Decreasing Weight Loss of Fresh Albacore (Thunnus alalunga) Steaks

    Food and Bioprocess Technology, Vol. 12, Núm. 12, pp. 2074-2084

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

    International Journal of Gastronomy and Food Science, Vol. 17

  4. 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

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203

2017

  1. Comparative Study on the Inactivation and Photoreactivation Response of Listeria monocytogenes Seafood Isolates and a Listeria innocua Surrogate after Pulsed Light Treatment

    Food and Bioprocess Technology, Vol. 10, Núm. 10, pp. 1931-1935

  2. Static and Continuous flow-through pulsed light technology for pesticide abatement in water

    Journal of Hazardous Materials, Vol. 340, pp. 140-151

2016

  1. Pulsed light decontamination of water

    High Intensity Pulsed Light in Processing and Preservation of Foods (Nova Science Publishers, Inc.), pp. 179-204

2015

  1. Effect of Pulsed Light Treatment on the Germination of Bacillus subtilis Spores

    Food and Bioprocess Technology, Vol. 8, Núm. 2, pp. 478-485

  2. Improved process for decontamination of whey by a continuous flow-through pulsed light system

    Food Control, Vol. 47, pp. 599-605

  3. Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments

    International Journal of Food Microbiology, Vol. 214, pp. 31-37

  4. Inactivation of spores and vegetative cells of Bacillus subtilis and Geobacillus stearothermophilus by pulsed light

    Innovative Food Science and Emerging Technologies, Vol. 28, pp. 52-58

  5. Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties

    Food Chemistry, Vol. 167, pp. 497-502

  6. 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