Daniel Jose Franco Ruiz-rekin lankidetzan egindako argitalpenak (42)

2021

  1. Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96

  2. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  3. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

  4. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45

2020

  1. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

2019

  1. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  2. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

  3. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  4. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

  5. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

  6. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

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. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  3. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

  4. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

    Food Research International, Vol. 114, pp. 114-122

  5. Influence of sex on meat quality of Celta pig breed

    Archivos de zootecnia, Núm. 1, pp. 189-192

  6. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

    Animal Production Science, Vol. 58, Núm. 10, pp. 1958-1965

  7. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Food Research International, Vol. 112, pp. 400-411

2017

  1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

    Food Research International, Vol. 99, pp. 1095-1102

  2. Biogenic amines in fermented meat products

    Fermented Meat Products: Health Aspects (CRC Press), pp. 450-473