Publicacións (210) Publicacións de DANIEL JOSE FRANCO RUIZ

2024

  1. Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

    Marine Drugs, Vol. 22, Núm. 7

  2. Drying kinetics modeling of hot air drying of emulsion templated oleogels employing hydroxypropyl methylcellulose as structuring agent

    Food Bioscience, Vol. 59

  3. Meat Omics: Trends and applications of Omics strategies in meat research

    Journal of Proteomics

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. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

    Meat Science, Vol. 204

  3. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

    Biology, Vol. 12, Núm. 5

  4. An overview of novel proteins in reformulated food

    Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335

  5. Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

    Molecules (Basel, Switzerland), Vol. 28, Núm. 13

  6. Effect of the finishing diets on beef nutritional composition of six commercial muscles

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 119-120

  7. Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

    LWT, Vol. 185

  8. Free amino acids and constituted amino acids of protein of four muscles and liver from Rubia Gallega

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 727-728

  9. Influence of grazing systems on veal fatty acid profile

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 107-108

  10. Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening

    Meat Technology, Vol. 64, Núm. 2, pp. 212-217

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

    Journal of Proteomics, Vol. 270

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

    Journal of Proteomics, Vol. 278

  13. 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. Advances in Natural Antioxidants for Food Improvement

    Antioxidants

  3. Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef

    Journal of Food Composition and Analysis, Vol. 111

  4. 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