Eva M. Santos López-rekin lankidetzan egindako argitalpenak (22)

2023

  1. Algae as a potential source of protein meat alternatives

    Frontiers in Nutrition, Vol. 10

  2. Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review

    Food Reviews International

  3. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

    Foods, Vol. 12, Núm. 2

2022

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

    Foods, Vol. 11, Núm. 15

  2. Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

    Foods, Vol. 11, Núm. 11

  3. Check-all-that-apply method to develop low-sodium sausages: A case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 121-135

  4. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Foods, Vol. 11, Núm. 19

  5. Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat

    Food Analytical Methods, Vol. 15, Núm. 4, pp. 1118-1131

  6. Functional fermented meat products with probiotics—A review

    Journal of Applied Microbiology, Vol. 133, Núm. 1, pp. 91-103

  7. Historical perspective of sensory analysis for the development of meat products: A contemporary challenge

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 1-27

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

    LWT, Vol. 163

  9. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

    Foods, Vol. 11, Núm. 17

  10. Use of Hibiscus sabdariffa Calyxes in Meat Products

    Frontiers in Animal Science, Vol. 3

2021

  1. Cruciferous vegetables as sources of nitrate in meat products

    Current Opinion in Food Science, Vol. 38, pp. 1-7

  2. Edible mushrooms as a natural source of food ingredient/additive replacer

    Foods, Vol. 10, Núm. 11

  3. Edible mushrooms as a novel trend in the development of healthier meat products

    Current Opinion in Food Science, Vol. 37, pp. 118-124

  4. Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

    Applied Sciences (Switzerland), Vol. 11, Núm. 18

  5. Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6171-6181

2020

  1. Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold-stored beef patties

    Journal of Food Processing and Preservation, Vol. 44, Núm. 3

  2. Reduction of salt and fat in frankfurter sausages by addition of Agaricus bisporus and Pleurotus ostreatus flour

    Foods, Vol. 9, Núm. 6