Genetics for aquaculture and conservation biological resources
ACUIGEN
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (10)
2020
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185
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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224
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Measuring quantitative proteomic distance between Spanish beef breeds
Food Chemistry, Vol. 315
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Proteomic application in predicting food quality relating to animal welfare. A review
Trends in Food Science and Technology, Vol. 99, pp. 520-530
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Sensory and physicochemical analysis of meat from bovine breeds in different livestock production systems, pre-slaughter handling conditions, and ageing time
Foods, Vol. 9, Núm. 2
2019
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Food Research International, Vol. 122, pp. 635-642
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Proteins and amino acids
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 139-169
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
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Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics
Foods, Vol. 8, Núm. 9
2018
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245