Publicaciones en colaboración con investigadores/as de Institut de Recerca i Tecnologia Agroalimentaries (25)

2024

  1. Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non-castrated male pigs

    Food Science and Nutrition

  2. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

    Foods, Vol. 13, Núm. 2

2023

  1. Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint

    Meat Science, Vol. 201

  2. Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

    Foods, Vol. 12, Núm. 20

  3. Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

    Innovative Food Science and Emerging Technologies, Vol. 86

  4. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

    Foods, Vol. 12, Núm. 15

2022

  1. Effect of the dietary supplementation based on essential oils on the quality of gilthead seabream

    Aquaculture Research, Vol. 53, Núm. 7, pp. 2567-2574

  2. Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

    Sustainability (Switzerland), Vol. 14, Núm. 3

2020

  1. Erratum: Aluwé, M. et al. exploratory survey on European consumer and stakeholder attitudes towards alternatives for surgical castration of piglets. (Animals 2020, 10, 1758)

    Animals

  2. Exploratory survey on european consumer and stakeholder attitudes towards alternatives for surgical castration of piglets

    Animals, Vol. 10, Núm. 10, pp. 1-26

  3. Fat replacement by vegetal fibres to improve the quality of sausages elaborated with non-castrated male pork

    Animals, Vol. 10, Núm. 10, pp. 1-14

2019

  1. Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

    Journal of Food Processing and Preservation, Vol. 43, Núm. 11

  2. Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability

    Journal of Food Processing and Preservation, Vol. 43, Núm. 10

2018

  1. Reduction of androstenone perception in pan-fried boar meat by different masking strategies

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 6, pp. 2251-2257

2017

  1. Consumers’ sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

    Meat Science, Vol. 123, pp. 198-204

  2. Sensory characteristics of meat and meat products from entire male pigs

    Meat Science, Vol. 129, pp. 50-53

  3. Sensory perception of meat from entire male pigs processed by different heating methods

    Meat Science, Vol. 134, pp. 98-102

  4. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 777-783

  5. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 770-776

2016

  1. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

    Meat Science, Vol. 122, pp. 60-67