Biblio
“Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.”, Food Chem, vol. 194, pp. 12-9, 2016.
, “In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).”, Food Chem, vol. 203, pp. 258-266, 2016.
, “Optimization of air jet impingement drying of okara using response surface methodology”, Food Control, vol. 59, pp. 743 - 749, 2016.
, “Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.”, Food Chem, vol. 204, pp. 46-55, 2016.
, “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.”, Food Chem, vol. 221, pp. 1860-1866, 2017.
, “Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure.”, Sci Rep, vol. 7, p. 40021, 2017.
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