TIBD
Tecnoloxías para o Desenvolvemento de Bioproductos Industriais
Publicacións (173) Publicacións nas que participase algún/ha investigador/a
2023
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A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits
Food Chemistry, Vol. 405
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A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
Meat Science, Vol. 204
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Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods
Biology, Vol. 12, Núm. 5
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An overview of novel proteins in reformulated food
Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335
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Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts
Molecules (Basel, Switzerland), Vol. 28, Núm. 13
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Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
LWT, Vol. 185
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Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies
Starch/Staerke, Vol. 75, Núm. 1-2
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Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening
Meat Technology, Vol. 64, Núm. 2, pp. 212-217
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Source apportionment of PM10 and health risk assessment related in a narrow tropical valley. Study case: Metropolitan area of Aburrá Valley (Colombia)
Environmental Science and Pollution Research, Vol. 30, Núm. 21, pp. 60036-60049
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The potential of proteomics in the study of processed meat products
Journal of Proteomics, Vol. 270
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Towards the discovery of goat meat quality biomarkers using label-free proteomics
Journal of Proteomics, Vol. 278
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Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
Food Chemistry, Vol. 423
2022
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A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs
Food Research International, Vol. 154
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Advances in Natural Antioxidants for Food Improvement
Antioxidants
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Analgesic and antiinflammatory effects of Nigella orientalis L. seeds fixed oil: Pharmacological potentials and molecular mechanisms
Phytotherapy Research, Vol. 36, Núm. 3, pp. 1372-1385
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Antioxidant potential and antiangiogenic activity of Tetraselmis suecica grown in a semicontinuous culture
Journal of Chemical Technology and Biotechnology, Vol. 97, Núm. 9, pp. 2528-2536
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Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef
Journal of Food Composition and Analysis, Vol. 111
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Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens
Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500
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Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
Food Bioscience, Vol. 47
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Fatty acids
Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286