Juan Carlos Arboleya Payo-rekin lankidetzan egindako argitalpenak (4)

2014

  1. Improved digestibility of β-lactoglobulin by pulsed light processing: A dilatational and shear study

    Soft Matter, Vol. 10, Núm. 48, pp. 9702-9714

2012

  1. Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins

    Food Chemistry, Vol. 134, Núm. 2, pp. 1211-1219

2009

  1. Recent advances in the recovery and improvement of functional proteins from fish processing by-products: Use of protein glycation as an alternative method

    Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 4, pp. 332-344

2008

  1. From the chef's mind to the dish: How scientific approaches facilitate the creative process

    Food Biophysics, Vol. 3, Núm. 2, pp. 261-268