Ourense
Campus
Universidade Federal de Santa Maria
Santa Maria, BrasilPublicacións en colaboración con investigadores/as de Universidade Federal de Santa Maria (8)
2022
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A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control
Journal of Food Composition and Analysis, Vol. 106
2021
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Severity factor kinetic model as a strategic parameter of hydrothermal processing (steam explosion and liquid hot water) for biomass fractionation under biorefinery concept
Bioresource Technology, Vol. 342
2020
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Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham
Brazilian Journal of Microbiology, Vol. 51, Núm. 3, pp. 949-956
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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
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Temporal dynamics of bacterial communities in a pilot-scale vermireactor fed with distilled grape marc
Microorganisms, Vol. 8, Núm. 5
2019
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Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
Food Research International, Vol. 116, pp. 49-56
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Rapid bacterial community changes during vermicomposting of grape marc derived from red winemaking
Microorganisms, Vol. 7, Núm. 10