Publicaciones en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (9)

2020

  1. Cleaner production strategies for the food industry

    The Interaction of Food Industry and Environment (Elsevier), pp. 1-34

2019

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

    International Journal of Gastronomy and Food Science, Vol. 17

2015

  1. Lipid Nanoparticles: Delivery System for Bioactive Food Compounds

    Microencapsulation and Microspheres for Food Applications (Elsevier Science Ltd.), pp. 313-331

2014

  1. Active naringin-chitosan films: Impact of UV irradiation

    Carbohydrate Polymers, Vol. 110, pp. 374-381

2010

  1. New Trends for Food Product Design

    Functional Food Product Development (Wiley-Blackwell), pp. 227-243

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

  2. Hurdle technology to ensure the safety of seafood products

    Improving Seafood Products for the Consumer (Elsevier Ltd.), pp. 399-425