Publications in collaboration with researchers from Universidade de Vigo (9)

2023

  1. Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

    International Journal of Gastronomy and Food Science, Vol. 31

2015

  1. Processing Pomegranates for Juice and Impact on Bioactive Components

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 629-636

  2. Purchase, storage, and preparation of Eggs and poultry in selected european countries: A preliminary study

    British Food Journal, Vol. 117, Núm. 2, pp. 749-765

2014

  1. Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption

    International Journal of Food Science and Technology, Vol. 49, Núm. 7, pp. 1663-1672

2013

  1. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas

    Applied Biochemistry and Biotechnology, Vol. 171, Núm. 4, pp. 1042-1060

  2. Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

    Journal of Sensory Studies, Vol. 28, Núm. 5, pp. 387-395

  3. Study of the suitability of two hop cultivars for making herb liqueurs: Volatile composition, sensory analysis, and consumer study

    European Food Research and Technology, Vol. 237, Núm. 5, pp. 775-786

  4. Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 10, pp. 2568-2574

2012

  1. Consumer Input for Developing Human Food Products Made with Sorghum Grain

    Journal of Food Science, Vol. 77, Núm. 10