Publicacións en colaboración con investigadores/as de Universidade de Santiago de Compostela (411)

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. Avoiding acid crash: From apple pomace hydrolysate to butanol through acetone-butanol-ethanol fermentation in a zero-waste approach

    Waste Management, Vol. 164, pp. 47-56

  6. Marine Macroalgae in Rabbit Nutrition: In Vitro Digestibility, Caecal Fermentability, and Microbial Inhibitory Activity of Seven Macroalgae Species from Galicia (NW Spain)

    Agriculture (Switzerland), Vol. 13, Núm. 10

  7. Microwave-assisted autohydrolysis of avocado seed for the recovery of antioxidant phenolics and glucose

    Bioresource Technology, Vol. 385

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

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

  9. Potential use of Sargassum muticum as source of plant biostimulants after three different drying methods

    Journal of Applied Phycology, Vol. 35, Núm. 2, pp. 921-933

  10. Quantitative proteomics in medication-related osteonecrosis of the jaw: A proof-of-concept study

    Oral Diseases, Vol. 29, Núm. 5, pp. 2117-2129

  11. State-of-the-Art Technologies for Production of Biochemicals from Lignocellulosic Biomass

    Biorefinery: A Sustainable Approach for the Production of Biomaterials, Biochemicals and Biofuels (Springer Nature), pp. 111-150

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

    Journal of Proteomics, Vol. 270

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

    Journal of Proteomics, Vol. 278

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

    Food Chemistry, Vol. 423

2022

  1. A green approach to phenolic compounds recovery from olive mill and winery wastes

    Science of the Total Environment, Vol. 835

  2. 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

  3. Advances in Natural Antioxidants for Food Improvement

    Antioxidants

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

    Foods, Vol. 11, Núm. 15

  5. 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

  6. Fatty acids

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