Publicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (17)

2023

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

    Food Chemistry, Vol. 423

2021

  1. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

2020

  1. Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185

2018

  1. Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage

    LWT - Food Science and Technology, Vol. 88, pp. 1-8

2016

  1. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902

  2. Effects of caponization on growth performance, carcass and meat quality of Mos breed capons reared in free-range production system

    Annals of Animal Science, Vol. 16, Núm. 3, pp. 909-929

  3. Minhota breed cattle: Carcass characterisation and meat quality affected by sex and slaughter age

    Animal Production Science, Vol. 56, Núm. 12, pp. 2086-2092

2015

  1. Oxidation stability of pig liver Pâté with increasing levels of natural antioxidants (grape and tea)

    Antioxidants, Vol. 4, Núm. 1, pp. 102-123

2014

  1. Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

    Food Chemistry, Vol. 147, pp. 386-394

  2. Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes

    Meat Science, Vol. 96, Núm. 1, pp. 195-202

  3. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

    Meat Science, Vol. 96, Núm. 1, pp. 526-534

  4. Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology

    Food Chemistry, Vol. 165, pp. 290-299

2013

  1. Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

    Meat Science, Vol. 93, Núm. 3, pp. 547-556

  2. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"

    Food Research International, Vol. 54, Núm. 1, pp. 611-620

2012

  1. Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn

    Poultry Science, Vol. 91, Núm. 2, pp. 487-498

  2. Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months

    Poultry Science, Vol. 91, Núm. 5, pp. 1227-1239

  3. Evaluation of non-linear equations to model different animal growths with mono and bisigmoid profiles

    Journal of Theoretical Biology, Vol. 314, pp. 95-105