Publicaciones en las que colabora con Rubén Domínguez (31)

2022

  1. Food Lipids: Sources, Health Implications, and Future Trends

    Elsevier Inc., pp. 1-496

2020

  1. Chemical and physico-chemical changes during the dry-cured processing of deer loin

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1025-1031

  2. Composition, antifungal, phytotoxic, and insecticidal activities of thymus kotschyanus essential oil

    Molecules, Vol. 25, Núm. 5

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

    Foods, Vol. 9, Núm. 4

  4. Development of new food and pharmaceutical products: Nutraceuticals and food additives

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 53-96

  5. Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

    Molecules, Vol. 25, Núm. 4

  6. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

  7. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 97-125

  8. Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

    Annals of Animal Science, Vol. 20, Núm. 1, pp. 263-285

  9. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  10. Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)

    Food Research International, Vol. 132

  11. Nutritional characterization of sea bass processing by-products

    Biomolecules, Vol. 10, Núm. 2

  12. Nutritional profiling and the value of processing by-products from gilthead sea bream (Sparus aurata)

    Marine Drugs, Vol. 18, Núm. 2

  13. Sonocrystallization

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 299-316

  14. Sports, oxidative stress and performance

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 351-370

  15. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers

    Foods, Vol. 9, Núm. 1

2019

  1. Evaluating the impact of supercritical-CO 2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

    Food Research International, Vol. 120, pp. 888-894

  2. A comprehensive review on lipid oxidation in meat and meat products

    Antioxidants, Vol. 8, Núm. 10

  3. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Food Analytical Methods, Vol. 12, Núm. 6, pp. 1263-1284

  4. Exotic Meats: An Alternative Food Source

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 385-408