Publications in collaboration with researchers from AZTI Centro Tecnológico de Investigación Marina y Alimentaria (22)

2022

  1. Structure design for gastronomy applications

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

2019

  1. Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

    LWT, Vol. 116

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203

2017

  1. Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

    LWT, Vol. 77, pp. 110-118

2015

  1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

    Food Hydrocolloids, Vol. 44, pp. 333-344

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

  4. Monitoring spatio-temporal variability of the Adour River turbid plume (Bay of Biscay, France) with MODIS 250-m imagery

    Continental Shelf Research, Vol. 74, pp. 35-49

2012

  1. Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin

    Food Hydrocolloids, Vol. 27, Núm. 1, pp. 154-160

  2. Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light

    International Journal of Food Microbiology, Vol. 153, Núm. 1-2, pp. 223-228

  3. Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins

    Food Chemistry, Vol. 134, Núm. 2, pp. 1211-1219

  4. Water quality assessment using satellite-derived chlorophyll-a within the European directives, in the southeastern Bay of Biscay

    Marine Pollution Bulletin, Vol. 64, Núm. 4, pp. 739-750

  5. Water quality monitoring in Basque coastal areas using local chlorophyll- a algorithm and MERIS images

    Journal of Applied Remote Sensing, Vol. 6, Núm. 1

2011

  1. Estimation of chlorophyll-a concentration in waters over the continental shelf of the bay of biscay: A comparison of remote sensing algorithms

    International Journal of Remote Sensing, Vol. 32, Núm. 23, pp. 8349-8371

  2. 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

2009

  1. Recent advances in the recovery and improvement of functional proteins from fish processing by-products: Use of protein glycation as an alternative method

    Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 4, pp. 332-344

  2. Rheological behaviour of aerated palm kernel oil/water emulsions

    Food Hydrocolloids, Vol. 23, Núm. 5, pp. 1358-1365

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