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Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties.
Meat Sci. 2022 Jun;188:108772. doi: 10.1016/j.meatsci.2022.108772. Epub 2022 Feb 16.
Meat Sci. 2022.
PMID: 35228139
Free article.
Stabilization and valorization of tomato byproduct: A case study for the bakery industry.
Fernandez-Pan I, Ibañez FC, Virseda P, Arozarena I, Beriain MJ.
Fernandez-Pan I, et al. Among authors: virseda p.
J Food Sci. 2023 Nov;88(11):4483-4494. doi: 10.1111/1750-3841.16777. Epub 2023 Sep 28.
J Food Sci. 2023.
PMID: 37771254
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Effects of Gaseous Ozone on Microbiological Quality of Andean Blackberries (Rubus glaucus Benth).
Horvitz S, Arancibia M, Arroqui C, Chonata E, Vírseda P.
Horvitz S, et al. Among authors: virseda p.
Foods. 2021 Aug 30;10(9):2039. doi: 10.3390/foods10092039.
Foods. 2021.
PMID: 34574150
Free PMC article.
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Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods.
Bobo-García G, Davidov-Pardo G, Arroqui C, Vírseda P, Marín-Arroyo MR, Navarro M.
Bobo-García G, et al. Among authors: virseda p.
J Sci Food Agric. 2015 Jan;95(1):204-9. doi: 10.1002/jsfa.6706. Epub 2014 May 21.
J Sci Food Agric. 2015.
PMID: 24756821
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