JUAN ANTONIO
CENTENO DOMINGUEZ
PROFESOR/A TITULAR DE UNIVERSIDAD TC
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications en collaboration avec des chercheurs de Centro Tecnológico de la Carne de Galicia (7)
2023
2022
2021
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Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)
Antioxidants, Vol. 10, Núm. 1, pp. 1-20
2020
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Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics
International Journal of Food Properties, Vol. 23, Núm. 1, pp. 2271-2294
2018
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Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique
Food Analytical Methods, Vol. 11, Núm. 2, pp. 319-326
2017
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Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures
International Journal of Food Microbiology, Vol. 251, pp. 33-40
2010
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Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres
Journal of Dairy Science, Vol. 93, Núm. 5, pp. 1868-1881