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"Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface" (2014) Rivas, F.P.;Castro, M.P.;Vallejo, M. (...)Campos, C.A. Meat Science. 97(4):475-479

"Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface" (2014) Rivas, F.P.;Castro, M.P.;Vallejo, M. (...)Campos, C.A. Meat Science. 97(4):475-479

"Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production" (2012) Farroni, A.; Buera, M.D.P. Food Chemistry. 135(3):1685-1691

"World Health Organization - Technical Report Series: Introduction" (2010) Alexander, J.;Baines, J.;Bolger, M. (...)Walker, R. World Health Organization - Technical Report Series(959):1-105

"Amaranth starch-rich fraction properties modified by high-temperature heating" (2007) González, R.;Tosi, E.;Ré, E. (...)Martinez, K. Food Chemistry. 103(3):927-934

"Use of fungal phytase to improve breadmaking performance of whole wheat bread" (2001) Haros, M.; Rosell, C.M.; Benedito, C. Journal of Agricultural and Food Chemistry. 49(11):5450-5454

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