Publicaciones en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (12)

2024

  1. Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

    Food and Function, Vol. 15, Núm. 4, pp. 2265-2281

2023

  1. Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

    Foods, Vol. 12, Núm. 3

2021

  1. Evidence of ige‐mediated cross‐reactions between anisakis simplex and contracaecum osculatum proteins

    Pathogens, Vol. 10, Núm. 8

2020

  1. HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 87-111

2019

  1. Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

    LWT, Vol. 116

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

    LWT, Vol. 112

  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. Consumer acceptance and marketing of foods processed through emerging technologies

    Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms (Elsevier), pp. 233-254

2017

  1. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306

2016

  1. Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

    Innovative Food Science and Emerging Technologies, Vol. 38, pp. 334-341

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