María
Lavilla Martín
AZTI Centro Tecnológico de Investigación Marina y Alimentaria
Pedernales, EspañaPublicaciones en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (12)
2024
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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
2021
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Evidence of ige‐mediated cross‐reactions between anisakis simplex and contracaecum osculatum proteins
Pathogens, Vol. 10, Núm. 8
2020
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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
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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability
LWT, Vol. 116
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Effect of Pulsed Light treatment on β-lactoglobulin immunoreactivity
LWT, Vol. 112
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Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure
International Journal of Gastronomy and Food Science, Vol. 17
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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
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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
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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
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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