Publicacións nas que colabora con Rubén Domínguez (223)

2024

  1. Main animal fat replacers for the manufacture of healthy processed meat products

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 9, pp. 2513-2532

2023

  1. Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

    Sensors, Vol. 23, Núm. 2

  2. Bioactive Compounds from Fruits as Preservatives

    Foods, Vol. 12, Núm. 2

  3. Bioactive Compounds from Leaf Vegetables as Preservatives

    Foods, Vol. 12, Núm. 3

  4. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

    Foods, Vol. 12, Núm. 13

  5. Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig

    Applied Sciences (Switzerland), Vol. 13, Núm. 3

  6. Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation

    Foods, Vol. 12, Núm. 23

  7. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

    Meat Science, Vol. 204

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

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

  9. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation

    Foods, Vol. 12, Núm. 20

  10. Polystyrene microplastic particles in the food chain: Characteristics and toxicity. A review

    Science of the Total Environment, Vol. 892

  11. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”

    Meat Science, Vol. 204

  12. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 25, pp. 7795-7810

2022

  1. Animal source: Meat, subcutaneous fat, milk, and dairy products

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 19-50

  2. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 3, pp. 2200-2232

  3. Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods

    Current Opinion in Food Science, Vol. 46

  4. Authenticity and chemometrics of legumes

    Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 224-241

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

    Foods, Vol. 11, Núm. 11

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

    Foods, Vol. 11, Núm. 19

  7. Comparative Analysis of Statistical and Supervised Learning Models for Freshness Assessment of Oyster Mushrooms

    Food Analytical Methods, Vol. 15, Núm. 4, pp. 917-939