Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (949)

2024

  1. Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat: Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract

    Journal of Food Measurement and Characterization, Vol. 18, Núm. 2, pp. 1218-1228

  2. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

    Applied Food Research, Vol. 4, Núm. 1

  3. Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

    Plants, Vol. 13, Núm. 3

  4. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

  5. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

  6. Exploring apple pectic polysaccharides: Extraction, characterization, and biological activities - A comprehensive review

    International Journal of Biological Macromolecules, Vol. 255

  7. Films with antimicrobial activity for meat products

    Current Opinion in Food Science, Vol. 56

  8. Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 873-889

  9. Freeze-Drying of Meat and Seafood Products

    Freeze Drying of Food Products: Fundamentals, Processes and Applications (wiley), pp. 105-126

  10. Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

    Meat Science, Vol. 207

  11. Innovations in textile wastewater management: a review of zero liquid discharge technology

    Environmental science and pollution research international, Vol. 31, Núm. 9, pp. 12597-12616

  12. Insights into fishery by-product application in aquatic feed and food: a review

    Aquaculture International

  13. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 5, pp. 2535-2550

  14. 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

  15. Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming

    Animals, Vol. 14, Núm. 1

  16. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review

    Meat Science, Vol. 211

  17. Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

    Foods, Vol. 13, Núm. 4

2023

  1. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 19, pp. 3538-3555

  2. A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications

    Critical Reviews in Food Science and Nutrition

  3. A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights

    Microbiological Research, Vol. 268