selected publications
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academic article
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A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis).
LWT.
94.
2018
Emerging and potential technologies for facilitating shrimp peeling: A review.
Innovative Food Science & Emerging Technologies.
45.
2018
Enzyme-assisted peeling of cold water shrimps (Pandalus borealis).
Innovative Food Science & Emerging Technologies.
47.
2018
Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme.
Innovative Food Science & Emerging Technologies.
47.
2018
High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts.
Food Chemistry.
245.
2018
A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed..
Journal of Agricultural and Food Chemistry.
65.
2017
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing.
Trends in Food Science & Technology.
67.
2017
Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts.
Innovative Food Science & Emerging Technologies.
41.
2017
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms.
Food Chemistry.
234.
2017
Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms.
Journal of Food Composition and Analysis.
63.
2017
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review.
Trends in Food Science & Technology.
66.
2017
Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps.
Journal of Food Composition and Analysis.
61.
2017
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review.
Trends in Food Science & Technology.
49.
2016
Negative pressure cavitation extraction: A novel method for extraction of food bioactive compounds from plant materials.
Trends in Food Science & Technology.
52.
2016
Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties.
Food Packaging and Shelf Life.
7.
2016
The effect of high pressure on the functional properties of pork myofibrillar proteins.
Food Chemistry.
196.
2016
The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts.
Innovative Food Science & Emerging Technologies.
38.
2016
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment.
Journal of Spectroscopy.
2015.
2015
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions.
Trends in Food Science & Technology.
42.
2015
Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications.
Food Engineering Reviews.
7.
2015
Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish.
Journal of Food Science.
80.
2015
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review.
Food Research International.
77.
2015
The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications.
Food Engineering Reviews.
7.
2015
High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties.
Innovative Food Science & Emerging Technologies.
22.
2014
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
Food Chemistry.
150.
2014
Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi.
Food Chemistry.
148.
2014
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chapter
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High Pressure–Induced Changes in Meat Color.
Elsevier.
2017
11 High-Pressure Processing for Modification of Food Biopolymers.
Elsevier.
2016
Chapter 7 Implementation of Emerging Technologies.
Elsevier.
2016
Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products.
Elsevier.
2016
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