Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (10)

2020

  1. 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

  2. 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

  3. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

  4. Proteomic application in predicting food quality relating to animal welfare. A review

    Trends in Food Science and Technology, Vol. 99, pp. 520-530

  5. 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

  1. 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

  2. Proteins and amino acids

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 139-169

  3. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

  4. 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

  1. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245