Publicaciones en colaboración con investigadores/as de University of Copenhagen (8)

2021

  1. The influence of hydrolytic enzymes on tannin adsorption-desorption onto grape cell walls in a wine-like matrix

    Molecules, Vol. 26, Núm. 3

2020

  1. Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation

    Food Research International, Vol. 129

  2. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix

    Food Research International, Vol. 129

2017

  1. Blue-veined cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 415-435

  2. Hard cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 204-246

  3. Semi-hard cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 247-300

2014

  1. Molecular Gastronomy in Spain

    Journal of Culinary Science and Technology, Vol. 12, Núm. 4, pp. 279-293

2013

  1. Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

    Meat Science, Vol. 95, Núm. 2, pp. 177-184