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Browsing by Author Marti-Quijal, Francisco J.
Showing results 1 to 3 of 3
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2019 | A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers | Marti-Quijal, Francisco J.; Zamuz, Sol; Tomašević, Igor   ; Rocchetti, Gabriele; Lucini, Luigi; Marszalek, Krystian; Barba, Francisco J.; Lorenzo, José M. | Article | 21aM21a |
| 2019 | Application of pulsed electric fields in meat and fish processing industries: An overview | Gomez, Belen; Munekata, Paulo E.S.; Gavahian, Mohsen; Barba, Francisco J.; Marti-Quijal, Francisco J.; Bolumar, Tomas; Bastianello Campagnol, Paulo Cezar; Tomašević, Igor ; Lorenzo, José M. | Article | 21aM21a |
| 2019 | Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages | Marti-Quijal, Francisco J.; Zamuz, Sol; Tomašević, Igor ; Gomez, Belen; Rocchetti, Gabriele; Lucini, Luigi; Remize, Fabienne; Barba, Francisco J.; Lorenzo, José M. | Article | 21M21 |