Articles Científics

• Jumilla-Lorenz, D.; Briones, T.; Parés, D.  "Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes."  Heliyon  10 (2024):  e38749 -.
• Sánchez-Torres, E.A.; Abril, B.; Benedito, J.; Bon, J.; Toldrà, M.; Parés, D.; García-Pérez, J.V.  "Airborne Ultrasonic Application on Hot Air-Drying of Pork Liver. Intensification of Moisture Transport and Impact on Protein Solubility."  Ultrasonics Sonochemistry  86 (2022):  -.
• Toldrà, M.; Taberner, P.; Parés, D.; Carretero, C.  "Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages."  Meat Science  182 (2021):  -.
• Parés, D.; Toldrà, M.; Camps, E.; Geli, J.; Saguer, E.; Carretero, C.  "RSM optimization for the recovery of technofunctional protein extracts from porcine hearts."  Foods  9 (2020):  art.núm.1733-.
• Cadavid, A. M.; Bohigas, L.; Toldrà, M.; Carretero, C.; Parés, D.; Saguer, E.  "Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase."  Lwt-Food Science And Technology  131  (2020):  1-7.
• Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C.  "Utilization of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages."  International Journal of Food Science and Technology  55 (2020):  871-877.
• Cadavid, A.M., Bohigas, L., Toldrà, M., Parés, D., Carretero, C., Saguer, E.  "Cheese Analogue-Making Process Using Microbial Transglutaminase: Effects on Texture and Syneresis."  International Journal Of Food Engineering  5 (2019):  104-110.
• Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C.  "Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology."  Food and Bioprocess Technology  12 (2019):  298-312.
• Parés, D.; Pèlach, M. A.; Toldrà, M.; Saguer, E.; Tarrés, Q.; Carretero, C.  "Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products."  Food and Bioprocess Technology  11 (2018):  1393-1401.
• Saguer, E.; Alvarez, P.; Fort, N.; Espigulé, E.; Parés, D.; Toldrà, M.; Carretero, C.  "Heat-Induced gelation mechanism of blood plasma modulated by cysteine."  Journal of Food Science  80 (2015):  C515-C521.
• Parés, D.; Toldrà, M.; Saguer, E.; Carretero, C.   "Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood.."  Meat Science  96 (2014):  304-310.