Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Food Chemistry, 2021
Academic article

Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury

Appetite, 2021
Academic article

Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings

Food Quality and Preference, 2021
Academic article

Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow’s Lactation

Foods, 2021
Academic article

Striped catfish (Pangasianodon hypophthalmus) use air-breathing and aquatic surface respiration when exposed to severe aquatic hypercarbia

Journal of Experimental Zoology – A (JEZ-A), 2021
Academic article

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Journal of Aquatic Food Product Technology, 2021
Academic article

Analysing microbiome intervention design studies: Comparison of alternative multivariate statistical methods

PLOS ONE, 2021
Academic article

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Foods, 2021
Academic article

Blockchain-based traceability system adoption in the wine global value chain. A unified theory of acceptance and use of technology framework of analysis, the example of the Chinese market for Bordeaux wine

European Review of Service Economics and Management, 2021
Academic article

Multiomics provide insights into the key molecules and pathways involved in the physiological adaptation of atlantic salmon (Salmo salar) to chemotherapeutic-induced oxidative stress

Antioxidants, 2021
Academic article