Aurora Cittadini-rekin lankidetzan egindako argitalpenak (17)

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

    Foods, Vol. 12, Núm. 23

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

    Meat Science, Vol. 204

2022

  1. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

    Animals, Vol. 12, Núm. 5

  2. Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers

    Antioxidants, Vol. 11, Núm. 11

  3. Encapsulation techniques to increase lipid stability

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 413-459

  4. Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

    Foods, Vol. 11, Núm. 21

  5. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

    Foods, Vol. 11, Núm. 4

  6. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages

    Food Research International, Vol. 161

  7. Valorisation and market opportunities for new products based on foal meat produced by sustainable farming systems in the sweuropean region

    Sud-Ouest Europeen, pp. 67-79

2021

  1. Effect of breed and finishing diet on growth parameters and carcass quality characteristics of navarre autochthonous foals

    Animals, Vol. 11, Núm. 2, pp. 1-14

  2. Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from burguete and jaca navarra foals fattened with different finishing diets

    Foods, Vol. 10, Núm. 12

  3. Metallic-based salt substitutes to reduce sodium content in meat products

    Current Opinion in Food Science, Vol. 38, pp. 21-31

  4. Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6182-6191

2020

  1. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

    Journal of Food Science and Technology, Vol. 57, Núm. 5, pp. 1628-1635

2015

  1. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

    Food Control, Vol. 55, pp. 90-96

  2. Physicochemical properties of foal meat as affected by cooking methods

    Meat Science, Vol. 108, pp. 50-54