Publikationen, an denen er mitarbeitet Rubén Domínguez (26)

2022

  1. Peptidomic approach for analysis of bioactive peptides

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 363-392

2021

  1. Dry-Cured Ham

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75

  2. Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

    Foods, Vol. 10, Núm. 3

  3. Evolution of volatile compounds during dry-cured deer loin processing

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6204-6213

  4. Pork liver protein hydrolysates as extenders of pork patties shelf-life

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6246-6257

2019

  1. Carcass Characteristics and Meat Quality of Deer

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 227-268

  2. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

  3. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542