Publications in collaboration with researchers from AZTI Centro Tecnológico de Investigación Marina y Alimentaria (17)

2022

  1. Structure design for gastronomy applications

    Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155

2014

  1. Effect of highly aerated food on expected satiety

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 1, pp. 14-21

  2. Improved digestibility of β-lactoglobulin by pulsed light processing: A dilatational and shear study

    Soft Matter, Vol. 10, Núm. 48, pp. 9702-9714

  3. Molecular Gastronomy in Spain

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

2011

  1. Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 2, pp. 124-128

2010

  1. New Trends for Food Product Design

    Functional Food Product Development (Wiley-Blackwell), pp. 227-243

2008

  1. From the chef's mind to the dish: How scientific approaches facilitate the creative process

    Food Biophysics, Vol. 3, Núm. 2, pp. 261-268

  2. Hurdle technology to ensure the safety of seafood products

    Improving Seafood Products for the Consumer (Elsevier Ltd.), pp. 399-425

2006

  1. Microbial quality of seafood: Antimicrobial effect of chitosan on micro-organisms isolated from fishery products

    Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood (Wageningen Academic Publishers), pp. 387-393