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Enhanced antimicrobial activity of essential oil components immobilized on silica particles

Food chemistry, 2017-10, Vol.233, p.228-236

2017

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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

Food chemistry, 2016-11, Vol.211, p.92-99

2016

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Comparison of wild and cultured sea bass ( Dicentrarchus labrax) quality

Food chemistry, 2010-04, Vol.119 (4), p.1514-1518

2010

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Salt in food processing; usage and reduction: a review

International journal of food science & technology, 2011-07, Vol.46 (7), p.1329-1336

2011

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In vitro susceptibility of human gut microbes to potential food preservatives based on immobilized phenolic compounds

Food chemistry, 2022-06, Vol.378, p.132136-132136, Article 132136

2022

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In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori

World journal of microbiology & biotechnology, 2020-01, Vol.36 (1), p.3-3, Article 3

2020

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Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations

Food science & technology, 2019-10, Vol.113, p.108326, Article 108326

2019

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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Meat science, 2022-12, Vol.194, p.108960-108960, Article 108960

2022

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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

Plant and soil, 2013-07, Vol.368 (1/2), p.179-188

2013

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Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk

Food chemistry, 2019-02, Vol.274, p.46-54

2019

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Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices

Food chemistry, 2017-03, Vol.218, p.471-478

2017

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Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota

Food chemistry, 2023-03, Vol.403, p.134363-134363, Article 134363

2023

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Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Food chemistry, 2017-06, Vol.224, p.69-77

2017

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Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans

Computers in biology and medicine, 2022-06, Vol.145, p.105477-105477, Article 105477

2022

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Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

Journal of food science, 2021-06, Vol.86 (6), p.2590-2603

2021

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Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Journal of food engineering, 2017-10, Vol.211, p.22-29

2017

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Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

Sensors (Basel, Switzerland), 2016-10, Vol.16 (10), p.1735-1735

2016

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Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships

International journal of food science & technology, 2023-03, Vol.58 (3), p.1078-1088

2023

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Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Food and bioprocess technology, 2023, Vol.16 (1), p.122-134

2023

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Influence of free and immobilized chitosan on a defined human gut microbial ecosystem

Food research international, 2022-11, Vol.161, p.111890-111890, Article 111890

2022

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Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

Food science & technology, 2017-10, Vol.84, p.419-425

2017

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Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties

International journal of food science & technology, 2019-03, Vol.54 (3), p.908-915

2019

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Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

European food research & technology, 2022-07, Vol.248 (7), p.1859-1867

2022

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Influence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso

Food chemistry, 2017-06, Vol.224, p.233-241

2017

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Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Food chemistry, 2011-06, Vol.126 (3), p.1261-1268

2011

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Enhanced antimicrobial activity of essential oil components immobilized on silica particles

Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

Comparison of wild and cultured sea bass ( Dicentrarchus labrax) quality

Salt in food processing; usage and reduction: a review

In vitro susceptibility of human gut microbes to potential food preservatives based on immobilized phenolic compounds

In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori

Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Partial replacement of sodium in meat and fish products by using magnesium salts. A review

Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk

Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices

Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota

Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships

Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Influence of free and immobilized chitosan on a defined human gut microbial ecosystem

Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties

Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

Influence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

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