Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (12)

2022

  1. Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

    Antioxidants, Vol. 11, Núm. 2

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. Can proteomics contribute to biomonitoring of aquatic pollution? A critical review

    Environmental Pollution, Vol. 267

  3. 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

  4. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

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

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

  6. 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