Impact of heterogeneously crosslinked calcium alginate networks on the encapsulation of β-carotene-loaded beads, Giron-Hernandez, J., Gentile, P., Benlloch Tinoco, M. 1 Nov 2021, In: Carbohydrate Polymers
Staphylococcus aureus - dairy, Fox, E., Jiang, Y., Tinoco, M. 27 Sep 2021, Encyclopedia of Dairy Sciences, Elsevier
Curriculum mapping food science programs: An approach to quantification of professional competencies, Weston, E., Benlloch-Tinoco, M., Mossop, L., McCullough, F., Foster, T. 1 Apr 2020, In: Journal of Food Science Education
The Role of Genomics in Food Quality and Safety Management: Possibilities and Limitations, Gray, J., Hu, Y., Wilson, A., Chandry, P., Tinoco, M., Jordan, K., Fanning, S., Fox, E. 12 Nov 2020, Comprehensive Foodomics, Elsevier
Impact of microwave processing on nutritional, sensory, and other quality attributes, Contreras, C., Benlloch-Tinoco, M., Rodrigo, D., Martínez-Navarrete, N. 18 Nov 2016, The Microwave Processing of Foods, Elsevier
Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage, Benlloch-Tinoco, M., Kaulmann, A., Corte-Real, J., Rodrigo, D., Martínez-Navarrete, N., Bohn, T. 15 Nov 2015, In: Food Chemistry
Microwave heating technology, Benlloch-Tinoco, M., Salvador, A., Rodrigo, D., Martínez-Navarrete, N. 23 Oct 2015, Handbook of Food Processing, Taylor & Francis
Production of Raisins and its Impact on Active Compounds, Benlloch-Tinoco, M., Carranza-Concha, J., Camacho, M., Martínez-Navarrete, N. 2015, Processing and Impact on Active Components in Food, Elsevier
Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree, Benlloch-Tinoco, M., Igual, M., Rodrigo, D., Martínez-Navarrete, N. 1 Apr 2015, In: Food Control
Kate Porter A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix Start Date: 15/09/2022
Pedro Rivero Ramos Exploring the physical-mediated depolymerisation of alginate and chitosan and their utilisation as advanced food materials in rice starch matrices. Start Date: 06/05/2022
