Publications en collaboration avec des chercheurs de Universidad de Córdoba (17)

2024

  1. Green Extraction of Carotenoids from Tomato By-products Using Sodium Dodecyl Sulphate

    Food and Bioprocess Technology, Vol. 17, Núm. 10, pp. 3017-3030

2020

  1. Food classification report: The concept ‘ultra-processed’

    European Food and Feed Law Review, Vol. 15, Núm. 4, pp. 357-362

2013

  1. Detection of key factors affecting lycopene in vitro accessibility

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 16, pp. 3859-3867

2011

  1. Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

    LWT - Food Science and Technology, Vol. 44, Núm. 4, pp. 1098-1106

2010

  1. Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

    LWT - Food Science and Technology, Vol. 43, Núm. 3, pp. 465-475

2004

  1. Mixture approach for optimizing lycopene extraction from tomato and tomato products

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 19, pp. 5796-5802

1998

  1. In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgaris L) as influenced by variety and pod size

    Journal of the Science of Food and Agriculture, Vol. 77, Núm. 3, pp. 414-420

  2. Influence of enzymatic treatment on the nutritional and functional properties of pea flour

    Food Chemistry, Vol. 63, Núm. 1, pp. 71-78

1997

  1. Mineral composition of isolated fibre fractions from artichoke and the effect of phosphate buffer on its structure and mineral content

    Food Chemistry, Vol. 60, Núm. 4, pp. 541-547

  2. Modifications in the mineral content of green asparagus (Asparagus officinalis, L.) during development and processing (blanching and canning)

    Journal of Food Quality, Vol. 20, Núm. 5, pp. 461-469

  3. Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods

    Food Research International, Vol. 30, Núm. 3-4, pp. 223-230

1996

  1. Amino acids and in vitro protein digestibility changes in green asparagus (Asparagus officinalis, L.) during growth and processing

    Food Research International, Vol. 29, Núm. 7, pp. 617-625

  2. In vitro estimation of protein and mineral availability in green peas as affected by antinutritive factors and maturity

    LWT - Food Science and Technology, Vol. 29, Núm. 5-6, pp. 481-488

  3. Relationship between Physical and Hydration Properties of Soluble and Insoluble Fiber of Artichoke

    Journal of Agricultural and Food Chemistry, Vol. 44, Núm. 9, pp. 2773-2778

  4. Relationships between physical-chemical composition of raw peas and sensory attributes of canned peas

    Journal of Food Quality, Vol. 19, Núm. 2, pp. 91-106

  5. Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used

    Food Research International, Vol. 29, Núm. 5-6, pp. 489-494

1994

  1. Electrolyte composition of meat-based infant beikosts

    Journal of Food Composition and Analysis, Vol. 7, Núm. 4, pp. 282-290