Publications in collaboration with researchers from University of Reading (77)

2024

  1. The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionals

    Supportive Care in Cancer, Vol. 32, Núm. 5

2023

  1. Smart tag packaging technologies: A qualitative investigation of consumers' needs and expectations

    Packaging Technology and Science, Vol. 36, Núm. 7, pp. 595-613

  2. The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages

    Beverages, Vol. 9, Núm. 1

  3. Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion

    Journal of Food Science, Vol. 88, Núm. 12, pp. 4892-4906

2022

  1. Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration

    Food and Bioproducts Processing, Vol. 131, pp. 191-201

2021

  1. Expert opinion on using angler Smartphone apps to inform marine fisheries management: Status, prospects, and needs

    ICES Journal of Marine Science, Vol. 78, Núm. 3, pp. 967-978

  2. Functional characterisation and sensory evaluation of a novel synbiotic okara beverage

    Food Chemistry, Vol. 340

  3. Knowledge architecture for the wise governance of sustainability transitions

    Environmental Science and Policy, Vol. 126, pp. 152-163

  4. Liposomes vs. chitosomes: Encapsulating food bioactives

    Trends in Food Science and Technology, Vol. 108, pp. 40-48

  5. Selective separation of dyes by colloidal gas aphrons: Conventional flotation vs countercurrent chromatography

    Separation and Purification Technology, Vol. 279

  6. Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods

    Food Research International, Vol. 141

  7. Whey-derived peptides at the heart of the covid-19 pandemic

    International Journal of Molecular Sciences, Vol. 22, Núm. 21

  8. Yuck, this biscuit looks lumpy! neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits

    Foods, Vol. 10, Núm. 1

2020

  1. Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity

    Frontiers in Microbiology, Vol. 11

  2. Copernicus Marine Service Ocean State Report, Issue 4

    Journal of Operational Oceanography, Vol. 13, Núm. S1, pp. S1-S172

  3. Editorial: Sustainable Processing Innovations for Foods

    Frontiers in Sustainable Food Systems

  4. Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling

    LWT, Vol. 130

  5. Emerging macro- and micromolecules separation

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 195-217

  6. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

    Food Hydrocolloids, Vol. 109

  7. Modification of heat-induced whey protein gels by basic amino acids

    Food Hydrocolloids, Vol. 100