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Comprehensive Reviews in Food Science and Food Safety|July 20, 2024
Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologiesAysun Yurdunuseven Yildiz, Noemí Echegaray, Sebahat Öztekin, et al.
Food Research International (Ottawa, Ont.)|October 27, 2018
Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozenNoemí Echegaray, Ruben Domínguez, Daniel Franco, et al.
Foods (Basel, Switzerland)|December 11, 2025
Feasibility of Using <i>Tenebrio molitor</i> Larvae as an Alternative Protein SourceRubén Agregán, Noemí Echegaray, Laura Moraga-Babiano, et al.
Foods (Basel, Switzerland)|July 12, 2025
Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and ChallengesMárcio Vargas-Ramella, Noemí Echegaray, Paulo Cezar Bastianello Campagnol, et al.
Food Chemistry|October 17, 2022
Recent advancements in natural colorants and their application as coloring in food and in intelligent food packagingNoemí Echegaray, Nihal Guzel, Manoj Kumar, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Proteomic Advances in Milk and Dairy ProductsRubén Agregán, Noemí Echegaray, María López-Pedrouso, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscleNoemí Echegaray, Mirian Paterio, Rubén Domínguez, et al.
Metabolites|December 23, 2021
Foodomic-Based Approach for the Control and Quality Improvement of Dairy ProductsRubén Agregán, Noemí Echegaray, Asad Nawaz, et al.
Microbiological Research|December 26, 2022
A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insightsNoemí Echegaray, Birsen Yilmaz, Heena Sharma, et al.
Critical Reviews in Food Science and Nutrition|June 1, 2022
Application of oligosaccharides in meat processing and preservationNoemí Echegaray, Sirma Yegin, Manoj Kumar, et al.
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