Perfil Público

  • Facultad Interdisciplinaria de Ciencias Biológicas y de Salud
  • Departamento de Investigación y Posgrado en Alimentos

Publicaciones Listado de las ultimas publicaciones de investigación científica

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 Temperature-Induced Structural Changes in Muscle Proteins from Giant Squid (Dosidicus gigas) Mantle Foods (2025)
 Application of Ultrasound in Proteins Processes (2025)
 Spectrometric determination of the collagen crosslinking degree through pyridinoline identification and evaluation of the viscosity properties of Octopus vulgaris and Dosidicus gigas arm muscles Applied Food Research (2025)
 The Effect of Muicle–Chitosan Edible Coatings on the Physical, Chemical, and Microbiological Quality of Cazon Fish (Mustelus lunulatus) Fillets Stored in Ice Foods (2025)
 Properties of Gels Formed from Jumbo Squid (Dosidicus gigas) Mantle Muscle under Heat and Acid Treatment ACS Food Science and Technology (2024)
 Improving the Properties of Polysaccharide-Based Films by Incorporation of Polyphenols Through Free Radical Grafting Polysaccharides (2024)
 Ultrasound treatment improved the emulsifying property of a protein concentrate obtained from giant squid Fisheries Science (2024)
 Tomato plant extract (Lycopersicon esculentum) obtained from agroindustrial byproducts and its antifungal activity against Fusarium spp. Frontiers in Sustainable Food Systems (2023)
 Effect of Ionic Liquids in the Elaboration of Nanofibers of Cellulose Bagasse from Agave tequilana Weber var. azul by Electrospinning Technique. Nanomaterials (2022)
 Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release Nanomaterials (2022)