Publikationen in Zusammenarbeit mit Forschern von Centro Tecnológico de la Carne de Galicia (15)

2022

  1. Lipid oxidation of vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 127-152

  2. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  3. Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

    Foods, Vol. 11, Núm. 8

  4. Plant source: Vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 69-85

2021

  1. Use of olive oil as fat replacer in meat emulsions

    Current Opinion in Food Science, Vol. 40, pp. 179-186