Publikationen, an denen er mitarbeitet Mirian Pateiro Moure (12)

2021

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

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

  2. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables

    Trends in Food Science and Technology, Vol. 115, pp. 1-11

  3. 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. Antioxidant and antimicrobial activity of porcine liver hydrolysates using flavourzyme

    Applied Sciences (Switzerland), Vol. 10, Núm. 11

  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. Evaluation of the antioxidant and antimicrobial activities of porcine liver protein hydrolysates obtained using Alcalase, Bromelain, and Papain

    Applied Sciences (Switzerland), Vol. 10, Núm. 7

  4. Phoenix dactylifera products in human health – A review

    Trends in Food Science and Technology, Vol. 105, pp. 238-250

2019

  1. 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

2018

  1. Effect of breed and finishing diet on growth performance, carcass and meat quality characteristics of Mos young hens

    Spanish journal of agricultural research, Vol. 16, Núm. 1

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

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

  3. Influence of sex on meat quality of Celta pig breed

    Archivos de zootecnia, Núm. 1, pp. 189-192

2013

  1. Meat quality of veal: Discriminatory ability of weaning status

    Spanish journal of agricultural research, Vol. 11, Núm. 4, pp. 1044-1056