Olga Martin Belloso
AuthID: R-00G-WCW
1
TITLE: Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol Full Text
AUTHORS: Acevedo Fani, A; Silva, HD; Soliva Fortuny, R; Martín Belloso, O; Vicente, AA ;
PUBLISHED: 2017, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 71
AUTHORS: Acevedo Fani, A; Silva, HD; Soliva Fortuny, R; Martín Belloso, O; Vicente, AA ;
PUBLISHED: 2017, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 71
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Current applications and new opportunities for the use of pulsed electric fields in food science and industry Full Text
AUTHORS: Francisco J Barba; Oleksii Parniakov; Sofia A Pereira; Artur Wiktor; Nabil Grimi; Nadia Boussetta; Jorge A Saraiva; Javier Raso; Olga Martin Belloso; Dorota Witrowa Rajchert; Nikolai Lebovka; Eugene Vorobiev;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 77
AUTHORS: Francisco J Barba; Oleksii Parniakov; Sofia A Pereira; Artur Wiktor; Nabil Grimi; Nadia Boussetta; Jorge A Saraiva; Javier Raso; Olga Martin Belloso; Dorota Witrowa Rajchert; Nikolai Lebovka; Eugene Vorobiev;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 77
