Publicaciones en las que colabora con Rubén Domínguez (25)

2022

  1. Peptidomic approach for analysis of bioactive peptides

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 363-392

2021

  1. Dry-Cured Ham

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75

  2. Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

    Foods, Vol. 10, Núm. 3

  3. Evolution of volatile compounds during dry-cured deer loin processing

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6204-6213

  4. Pork liver protein hydrolysates as extenders of pork patties shelf-life

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6246-6257

2020

  1. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  2. Chemical and physico-chemical changes during the dry-cured processing of deer loin

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1025-1031

  3. Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

    Foods, Vol. 9, Núm. 10

  4. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  5. Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

    Foods, Vol. 9, Núm. 5

2019

  1. Carcass Characteristics and Meat Quality of Deer

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 227-268

  2. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

  3. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

2018

  1. Berries extracts as natural antioxidants in meat products: A review

    Food Research International, Vol. 106, pp. 1095-1104

  2. Effect of slaughter age on the fatty acid profile of Celta pig breed

    Archivos de zootecnia, Núm. 1, pp. 227-230

  3. 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 frozen

    Food Research International, Vol. 114, pp. 114-122

  4. Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description

    Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms (Elsevier), pp. 53-107

  5. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

    Animal Production Science, Vol. 58, Núm. 10, pp. 1958-1965

2017

  1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

    Food Research International, Vol. 99, pp. 1095-1102

  2. Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

    Meat Science, Vol. 124, pp. 54-60