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List of works by Belén Gómez

Active packaging films with natural antioxidants to be used in meat industry: A review

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

scientific article published on 06 July 2018

Manufacture and Properties of Glucomannans and Glucomannooligosaccharides Derived from Konjac and Other Sources.

scientific article published on March 2017

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Pectic oligosaccharides: Manufacture and functional properties

Pectic oligosacharides from lemon peel wastes: production, purification, and chemical characterization

scientific article published on 15 October 2013

Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

scholarly article by Elena Roselló-Soto et al published February 2019 in Food Chemistry

Potential of Fructooligosaccharides and Xylooligosaccharides as Substrates To Counteract the Undesirable Effects of Several Antibiotics on Elder Fecal Microbiota: A First in Vitro Approach

scientific article published on 30 August 2018

Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

article by Belén Gómez et al published January 2016 in Journal of Functional Foods

Production of pectin-derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration

article

Production, Purification, and in Vitro Evaluation of the Prebiotic Potential of Arabinoxylooligosaccharides from Brewer's Spent Grain.

scientific article published on 8 September 2015

Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange peel wastes

scientific article

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

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