Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers by María Luisa Timón, Irene Palacios, Montaña López-Parra, Jonathan Delgado-Adámez, Rosario Ramírez

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Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“<i>Salchichón</i>”) from Pigs Reared in Montanera System by Rosario Ramírez, Antonia Trejo, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, Jesús García-Parra

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Optimization of the Extraction of Chitosan and Fish Gelatin from Fishery Waste and Their Antimicrobial Potential as Active Biopolymers by Javier Rocha-Pimienta, Bruno Navajas-Preciado, Carmen Barraso-Gil, Sara Martillanes, Jonathan Delgado-Adámez

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Selenium Protects ARPE-19 and ACBRI 181 Cells against High Glucose-Induced Oxidative Stress by Handan Bardak, Abdülhadi Cihangir Uğuz, Yavuz Bardak, Javier Rocha-Pimienta, Jonathan Delgado-Adámez, Javier Espino

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Chlorophyll Pigments of Olive Leaves and Green Tea Extracts Differentially Affect Their Antioxidant and Anticancer Properties by Abdülhadi Cihangir Uğuz, Javier Rocha-Pimienta, Sara Martillanes, María Garrido, Javier Espino, Jonathan Delgado-Adámez

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Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry by Sergio NOGALES-DELGADO, Ana María FERNÁNDEZ-LEÓN, Jonathan DELGADO-ADÁMEZ, María Teresa HERNÁNDEZ-MÉNDEZ, Diego BOHOYO GIL

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Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment by Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé

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Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat by María Cabeza de Vaca, María Rosario Ramírez-Bernabé, David Tejerina Barrado, Javier Rocha Pimienta, Jonathan Delgado-Adámez

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New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo by Ana I. Carrapiso, Antonia Trejo-Álvarez, María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Jesús García-Parra, Rosario Ramírez

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Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers by María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Daniel Moreno-Cardona, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé

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Magnetite-Based Catalyst in the Catalytic Wet Peroxide Oxidation for Different Aqueous Matrices Spiked with Naproxen–Diclofenac Mixture by Ysabel Huaccallo-Aguilar, Silvia Álvarez-Torrellas, Johanny Martínez-Nieves, Jonathan Delgado-Adámez, María Victoria Gil, Gabriel Ovejero, Juan García

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High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”) by Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé

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High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature by Ana Isabel Carrapiso, David Tejerina, Susana García‐Torres, Antonia Trejo, Maria Jesus Martín Mateos, Jonathan Delgado‐Adámez, Jesús Javier García‐Parra, Maria Rosario Ramírez

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