Enxeñaría química
Department
María Dolores
López Pedrouso
Publications by the researcher in collaboration with María Dolores López Pedrouso (7)
2021
-
Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Current Opinion in Food Science, Vol. 40, pp. 40-45
2020
-
In vitro and in vivo antioxidant activity of anthocyanins
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204
2019
-
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
-
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
-
Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
2018
-
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
-
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245