DANIEL JOSE
FRANCO RUIZ
Publicacións (209) Publicacións de DANIEL JOSE FRANCO RUIZ
2024
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Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels
Marine Drugs, Vol. 22, Núm. 7
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Drying kinetics modeling of hot air drying of emulsion templated oleogels employing hydroxypropyl methylcellulose as structuring agent
Food Bioscience, Vol. 59
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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Effect of the finishing diets on beef nutritional composition of six commercial muscles
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 119-120
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Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
LWT, Vol. 185
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Free amino acids and constituted amino acids of protein of four muscles and liver from Rubia Gallega
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 727-728
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Influence of grazing systems on veal fatty acid profile
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 107-108
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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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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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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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Fatty acids
Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286