Publications by the researcher in collaboration with Mirian Pateiro Moure (66)

2024

  1. Desarrollo de chorizo de cerdo celta sin aditivos. Efecto sobre la composición y estabilidad durante la vida útil

    Eurocarne: La revista internacional del sector cárnico, Núm. 326, pp. 83-92

2023

  1. Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

    Sensors, Vol. 23, Núm. 2

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

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

  3. Bioactive Compounds from Fruits as Preservatives

    Foods, Vol. 12, Núm. 2

  4. Bioactive Compounds from Leaf Vegetables as Preservatives

    Foods, Vol. 12, Núm. 3

  5. Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6018-6033

  6. Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review

    Food Reviews International, Vol. 39, Núm. 3, pp. 1411-1432

  7. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

    Foods, Vol. 12, Núm. 13

  8. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

    Foods, Vol. 12, Núm. 2

  9. Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities

    Antioxidants, Vol. 12, Núm. 1

  10. Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation

    Foods, Vol. 12, Núm. 23

  11. Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide

    International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3478-3487

  12. Food quality 4.0: From traditional approaches to digitalized automated analysis

    Journal of Food Engineering, Vol. 337

  13. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation

    Foods, Vol. 12, Núm. 20

  14. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods

    Foods, Vol. 12, Núm. 19

  15. Recent insights on tea metabolites, their biosynthesis and chemo-preventing effects: A review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 18, pp. 3130-3149

  16. The Use of Novel Technologies in Egg Processing

    Food Reviews International, Vol. 39, Núm. 5, pp. 2854-2874

  17. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 25, pp. 7795-7810

2022

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

    Foods, Vol. 11, Núm. 15

  2. Antioxidant, Anti-Tumour, and Anticoagulant Activities of Polysaccharide from Calocybe indica (APK2)

    Antioxidants, Vol. 11, Núm. 9