Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (6)

2023

  1. Algae as a potential source of protein meat alternatives

    Frontiers in Nutrition, Vol. 10

2022

  1. Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

    Foods, Vol. 11, Núm. 15

2019

  1. Influence of potato crisps processing parameters on acrylamide formation and bioaccesibility

    Molecules, Vol. 24, Núm. 21

2012

  1. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

    Meat Science, Vol. 91, Núm. 4, pp. 506-512

  2. Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 6, pp. 1311-1317

  3. High-energy forage feeding diets and body condition on the finishing of cull dairy cows

    Animal, Vol. 6, Núm. 10, pp. 1634-1641