Publikationen in Zusammenarbeit mit Forschern von Universidade de Santiago de Compostela (64)

2024

  1. Marine macroalgae in rabbit feed – Effects on meat quality

    Meat Science, Vol. 216

2023

  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

    Meat Science, Vol. 204

  3. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

    Biology, Vol. 12, Núm. 5

  4. Algae as a potential source of protein meat alternatives

    Frontiers in Nutrition, Vol. 10

  5. Mitigating the allergenicity of lupin seeds through germination to enhance food safety

    Meat Technology, Vol. 64, Núm. 2, pp. 443-448

  6. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

  7. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

  8. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Food Chemistry, Vol. 423

2022

  1. A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

    Food Research International, Vol. 154

  2. Advances in Natural Antioxidants for Food Improvement

    Antioxidants

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

    Foods, Vol. 11, Núm. 15

  4. Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

    Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500

  5. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

  6. Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

    Antioxidants, Vol. 11, Núm. 2

  7. Food Proteomics: Technological Advances, Current Applications and Future Perspectives

    Elsevier, pp. 1-398

  8. In search of antioxidant peptides from porcine liver hydrolysates using analytical and peptidomic approach

    Antioxidants, Vol. 11, Núm. 1

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

    LWT, Vol. 163

  10. IntroductionFood proteomics: technological advances, current applications and future perpectives

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 1-12

  11. Lipids in human health: Importance of n-3 long-chain and CLA

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 287-321