Publications in collaboration with researchers from Universidade de Vigo (92)

2023

  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

  3. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

  4. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Food Chemistry, Vol. 423

2022

  1. A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

    Food Research International, Vol. 154

  2. Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

    Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500

  3. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

  4. Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

    Antioxidants, Vol. 11, Núm. 2

  5. In search of antioxidant peptides from porcine liver hydrolysates using analytical and peptidomic approach

    Antioxidants, Vol. 11, Núm. 1

  6. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  7. IntroductionFood proteomics: technological advances, current applications and future perpectives

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 1-12

  8. Lipids in human health: Importance of n-3 long-chain and CLA

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 287-321

  9. Peptidomic approach for analysis of bioactive peptides

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

  10. Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

    Current Opinion in Food Science, Vol. 46

  11. Proteomic advances in crop improvement

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 79-112

  12. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

    Food Chemistry: X, Vol. 16

2021

  1. A year following the onset of the COVID-19 pandemic: Existing challenges and ways the food industry has been impacted

    Foods, Vol. 10, Núm. 10

  2. Buffalo milk as a source of probiotic functional products

    Microorganisms, Vol. 9, Núm. 11

  3. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

    Meat Science, Vol. 181

  4. Dry-Cured Ham

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