Publicaciones en colaboración con investigadores/as de Technical University of Denmark (244)

2024

  1. Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing

    Food Chemistry, Vol. 431

  2. TESS Cycle 2 observations of roAp stars with 2-min cadence data

    Monthly Notices of the Royal Astronomical Society, Vol. 527, Núm. 4, pp. 9548-9580

  3. Using multi-actor labs as a tool to drive sustainability transitions in coastal-rural territories: Application in three European regions

    GAIA - Ecological Perspectives for Science and Society, Vol. 33, pp. 57-63

2023

  1. A variable active galactic nucleus at z = 2.06 triply-imaged by the galaxy cluster MACS J0035.4−2015

    Monthly Notices of the Royal Astronomical Society, Vol. 522, Núm. 4, pp. 5142-5151

  2. ALMA Lensing Cluster Survey: Properties of Millimeter Galaxies Hosting X-Ray-detected Active Galactic Nuclei

    Astrophysical Journal, Vol. 945, Núm. 2

  3. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

    Food Chemistry, Vol. 426

  4. Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

    Food Chemistry Advances, Vol. 3

  5. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

    Antioxidants, Vol. 12, Núm. 2

  6. Implementation of effect biomarkers in human biomonitoring studies: A systematic approach synergizing toxicological and epidemiological knowledge

    International Journal of Hygiene and Environmental Health, Vol. 249

  7. Oxidation and oxidative stability in emulsions

    Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 3, pp. 1864-1901

  8. Particle physics at the European Spallation Source

    Physics Reports, Vol. 1023, pp. 1-84

  9. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

    Antioxidants, Vol. 12, Núm. 8

  10. Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 663

  11. Probing the Jet-Torus Interaction in the Radio Galaxy NGC 1052 by Sulfur-bearing Molecules

    Astrophysical Journal, Vol. 944, Núm. 2

  12. Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

    Current Opinion in Food Science, Vol. 51

  13. Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

    Food Hydrocolloids, Vol. 137

  14. The Gas and Stellar Content of a Metal-poor Galaxy at z = 8.496 as Revealed by JWST and ALMA

    Astrophysical Journal Letters, Vol. 944, Núm. 2

  15. The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

    Colloids and Interfaces, Vol. 7, Núm. 3

2022

  1. ALMA Lensing Cluster Survey: Hubble Space Telescope and Spitzer Photometry of 33 Lensed Fields Built with CHArGE

    Astrophysical Journal, Supplement Series, Vol. 263, Núm. 2

  2. Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

    Food Chemistry, Vol. 385