Sol Angel Zamuz Castro-rekin lankidetzan egindako argitalpenak (20)

2023

  1. Assessing the quality of octopus: From sea to table

    Food Frontiers, Vol. 4, Núm. 2, pp. 733-749

2022

  1. Fat and fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 155-172

  2. Impacto del modo de transporte al matadero (mezcla o no mezcla con animales extraños) de terneros de las razas Asturiana de los Valles y Retinta en los atributos físico-químicos y organolépticos de carne madurada. Aceptabilidad y preferencia de los consumidores

    ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 118, Núm. 2, pp. 213-238

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

    LWT, Vol. 163

  4. Lipid oxidation of animal fat

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 89-103

  5. Peptidomic approach for analysis of bioactive peptides

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

2021

  1. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  2. Consumer and Market Demand for Sustainable Food Products

    Sustainable Production Technology in Food (Elsevier), pp. 23-35

  3. Perfil sensorial de la carne de vacuno de la raza Retinta procedente de dos sistemas de producción durante la maduración

    ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 117, Núm. 5, pp. 513-531

  4. The antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life

    Antioxidants, Vol. 10, Núm. 8

  5. The role of phenolic compounds against Listeria monocytogenes in food. A review

    Trends in Food Science and Technology, Vol. 110, pp. 385-392

2020

  1. Consumer acceptance and quality parameters of the commercial olive oils manufactured with cultivars grown in galicia (NW Spain)

    Foods, Vol. 9, Núm. 4

2019

  1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

  2. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323

  3. Influence of the addition of different origin sources of protein on meat products sensory acceptance

    Journal of Food Processing and Preservation, Vol. 43, Núm. 5

2018

  1. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

    Food Research International, Vol. 112, pp. 263-273

  2. Effects of pulses and microalgal proteins on quality traits of beef patties

    Journal of Food Science and Technology, Vol. 55, Núm. 11, pp. 4544-4553

  3. Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

    Journal of Food Processing and Preservation, Vol. 42, Núm. 11

  4. Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

    Journal of Food Science and Technology, Vol. 55, Núm. 7, pp. 2552-2559

  5. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

    Journal of Food Processing and Preservation, Vol. 42, Núm. 12