Olalla López‐Fernández

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

R. Mahendran, K. Ratish Ramanan, Francisco J. Barba et al. · Trends in Food Science & Technology · 2019 · 145 citations · Full text

Shelf Life, Pulsed Light, Food Preservation +6

Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

Rubén Domínguez, Paulo ES Munekata, Mirian Pateiro et al. · Current Opinion in Food Science · 2020 · 125 citations

Biopolymer Gel, Hydrogels, Biomanufacturing +7

Surveillance of fungicidal dithiocarbamate residues in fruits and vegetables

Olalla López‐Fernández, R. Rial‐Otero, Carmen González‐Barreiro et al. · Food Chemistry · 2012 · 93 citations

Residue (Chemistry), Pesticide-residue Analysis, Fungicidal Dithiocarbamate Residues +5

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

Aurora Cittadini, Rubén Domínguez, Belén Gómez et al. · Journal of Food Science and Technology · 2019 · 61 citations · Full text

Food Chemistry, Environmental Engineering, Other Chloride Salts +2

Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

A. Cid, Juan C. Mejuto, P.G. Orellana et al. · Food Research International · 2012 · 49 citations

Food Chemistry, Ascorbic Acid, Food Colloid +4