Universidade Federal de Santa Maria-ko ikertzaileekin lankidetzan egindako argitalpenak (66)

2024

  1. Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud

    Trends in Food Science and Technology, Vol. 149

  2. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

    Meat Science, Vol. 216

  3. Films with antimicrobial activity for meat products

    Current Opinion in Food Science, Vol. 56

  4. Main animal fat replacers for the manufacture of healthy processed meat products

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 9, pp. 2513-2532

2023

  1. Application of oligosaccharides in meat processing and preservation

    Critical reviews in food science and nutrition, Vol. 63, Núm. 31, pp. 10947-10958

  2. 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

  3. Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

    Meat Science, Vol. 203

  4. Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products

    Food Chemistry Advances, Vol. 3

  5. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

    Meat Science, Vol. 204

  6. High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

    Meat Science, Vol. 195

  7. Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality

    Meat Science, Vol. 195

  8. Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

    Foods, Vol. 12, Núm. 8

  9. Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

    Foods, Vol. 12, Núm. 13

  10. Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID

    Food Analytical Methods, Vol. 16, Núm. 4, pp. 749-758

  11. Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

    Journal of Food Science, Vol. 88, Núm. 12, pp. 5176-5190

2022

  1. Active edible coatings and films with Mediterranean herbs to improve food shelf-life

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 9, pp. 2391-2403

  2. Application of oligosaccharides in meat processing and preservation

    Critical Reviews in Food Science and Nutrition

  3. Check-all-that-apply method to develop low-sodium sausages: A case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 121-135

  4. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Foods, Vol. 11, Núm. 19

  5. Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat

    Food Analytical Methods, Vol. 15, Núm. 4, pp. 1118-1131