Rubén Domínguez-rekin lankidetzan egindako argitalpenak (20)

2022

  1. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

2021

  1. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

  2. Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)

    Antioxidants, Vol. 10, Núm. 1, pp. 1-20

2020

  1. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle

    Food Research International, Vol. 137

  2. Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle

    Foods, Vol. 9, Núm. 6

  3. Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

    Annals of Animal Science, Vol. 20, Núm. 1, pp. 263-285

2019

  1. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

  2. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

2018

  1. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

    Journal of Food Quality, Vol. 2018

  2. Effect of gender on breast and thigh turkey meat quality

    British Poultry Science, Vol. 59, Núm. 4, pp. 408-415

  3. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

    Food Research International, Vol. 114, pp. 114-122

  4. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

    Animal Production Science, Vol. 58, Núm. 10, pp. 1958-1965

  5. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

    Food Analytical Methods, Vol. 11, Núm. 2, pp. 319-326

2017

  1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

    Food Research International, Vol. 99, pp. 1095-1102

  2. Control of lipid oxidation in muscle food by active packaging technology

    Natural Antioxidants: Applications in Foods of Animal Origin (Apple Academic Press), pp. 343-382

  3. Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

    Food Research International, Vol. 99, pp. 979-985

  4. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

    Food Research International, Vol. 99, pp. 986-994

2015

  1. Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet

    Journal of Food Composition and Analysis, Vol. 37, pp. 104-111

2014

  1. Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

    Grasas y aceites, Vol. 65, Núm. 3

2012

  1. Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

    Food Control, Vol. 25, Núm. 2, pp. 789-796