Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (6)

2022

  1. A structurally unique Fusobacterium nucleatum tannase provides detoxicant activity against gallotannins and pathogen resistance

    Microbial Biotechnology, Vol. 15, Núm. 2, pp. 648-667

2014

  1. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

    Food Research International, Vol. 62, pp. 1120-1126

  2. Use of coffee silverskin and stevia to improve the formulation of biscuits

    Polish Journal of Food and Nutrition Sciences, Vol. 64, Núm. 4, pp. 243-251

2013

  1. Phytochemomics and other omics for permitting health claims made on foods

    Food Research International, Vol. 54, Núm. 1, pp. 1237-1249

  2. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

    LWT - Food Science and Technology, Vol. 52, Núm. 2, pp. 123-130

2009

  1. Comparative study of qualitative and quantitative important components in Rooibos (Aspalathus linearis), green and black tea

    Food Processing: Methods, Techniques, and Trends (Nova Science Publishers, Inc), pp. 527-542