Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (4)

2021

  1. From green technology to functional olive oils: Assessing the best combination of olive tree-related extracts with complementary bioactivities

    Antioxidants, Vol. 10, Núm. 2, pp. 1-14

2015

  1. Characterization of supports activated with divinyl sulfone as a tool to immobilize and stabilize enzymes via multipoint covalent attachment. Application to chymotrypsin

    RSC Advances, Vol. 5, Núm. 27, pp. 20639-20649

  2. Identification and characterization of antioxidant peptides from chickpea protein hydrolysates

    Food Chemistry, Vol. 180, pp. 194-202

2009

  1. Color measurements in blue-tinted cups for virgin-olive-oil tasting

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 86, Núm. 7, pp. 627-636