Publications by the researcher in collaboration with Sol Angel Zamuz Castro (9)

2020

  1. Consumer acceptance and quality parameters of the commercial olive oils manufactured with cultivars grown in galicia (NW Spain)

    Foods, Vol. 9, Núm. 4

2019

  1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

  2. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323

  3. Influence of the addition of different origin sources of protein on meat products sensory acceptance

    Journal of Food Processing and Preservation, Vol. 43, Núm. 5

2018

  1. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

    Food Research International, Vol. 112, pp. 263-273

  2. Effects of pulses and microalgal proteins on quality traits of beef patties

    Journal of Food Science and Technology, Vol. 55, Núm. 11, pp. 4544-4553

  3. Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

    Journal of Food Processing and Preservation, Vol. 42, Núm. 11

  4. Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

    Journal of Food Science and Technology, Vol. 55, Núm. 7, pp. 2552-2559

  5. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

    Journal of Food Processing and Preservation, Vol. 42, Núm. 12