Publicaciones en colaboración con investigadores/as de Instituto Tecnológico y de Estudios Superiores de Monterrey (3)

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

  2. Strategies for development of new ingredients and food products based on HPP-induced changes in rheology

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 353-380

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