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Best matches for Rubén Domínguez:

Active packaging films with natural antioxidants to be used in meat industry: A review. Domínguez R et al. Food Res Int. (2018)

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Pateiro M et al. Food Res Int. (2018)

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Domínguez R et al. Antioxidants (Basel). (2019)

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Items: 1 to 20 of 31

1.

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

Žlabur JŠ, Žutić I, Radman S, Pleša M, Brnčić M, Barba FJ, Rocchetti G, Lucini L, Lorenzo JM, Domínguez R, Rimac Brnčić S, Galić A, Voća S.

Molecules. 2020 Feb 13;25(4). pii: E810. doi: 10.3390/molecules25040810.

2.

Nutritional Characterization of Sea Bass Processing By-Products.

Munekata PES, Pateiro M, Domínguez R, Zhou J, Barba FJ, Lorenzo JM.

Biomolecules. 2020 Feb 4;10(2). pii: E232. doi: 10.3390/biom10020232.

3.

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata).

Pateiro M, Munekata PES, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM.

Mar Drugs. 2020 Feb 4;18(2). pii: E101. doi: 10.3390/md18020101.

4.

Tomato as Potential Source of Natural Additives for Meat Industry. A Review.

Domínguez R, Gullón P, Pateiro M, Munekata PES, Zhang W, Lorenzo JM.

Antioxidants (Basel). 2020 Jan 15;9(1). pii: E73. doi: 10.3390/antiox9010073. Review.

5.

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.

Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM.

Foods. 2020 Jan 3;9(1). pii: E44. doi: 10.3390/foods9010044.

6.

Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products.

Al Khawli F, Ferrer E, Berrada H, Barba FJ, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K.

Mar Drugs. 2019 Dec 6;17(12). pii: E689. doi: 10.3390/md17120689. Review.

7.

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat.

Nachtigall FM, Vidal VAS, Pyarasani RD, Domínguez R, Lorenzo JM, Pollonio MAR, Santos LS.

Foods. 2019 Nov 20;8(12). pii: E595. doi: 10.3390/foods8120595.

8.

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

Bis-Souza CV, Pateiro M, Domínguez R, Lorenzo JM, Penna ALB, da Silva Barretto AC.

J Food Sci Technol. 2019 Dec;56(12):5465-5473. doi: 10.1007/s13197-019-04018-8. Epub 2019 Aug 13.

PMID:
31749494
9.

One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent.

Hafid K, John J, Sayah TM, Domínguez R, Becila S, Lamri M, Dib AL, Lorenzo JM, Gagaoua M.

Int J Biol Macromol. 2020 Mar 1;146:798-810. doi: 10.1016/j.ijbiomac.2019.10.048. Epub 2019 Nov 11.

PMID:
31726142
10.

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM.

Antioxidants (Basel). 2019 Sep 25;8(10). pii: E429. doi: 10.3390/antiox8100429. Review.

11.

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón.

Bis-Souza CV, Pateiro M, Domínguez R, Penna ALB, Lorenzo JM, Silva Barretto AC.

Meat Sci. 2020 Jan;159:107936. doi: 10.1016/j.meatsci.2019.107936. Epub 2019 Sep 2.

PMID:
31518708
12.

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters.

Roselló-Soto E, Barba FJ, Lorenzo JM, Dominguez R, Pateiro M, Mañes J, Moltó JC.

Food Res Int. 2019 Jun;120:888-894. doi: 10.1016/j.foodres.2018.11.054. Epub 2018 Nov 27.

PMID:
31000310
13.

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

Gálvez F, Maggiolino A, Domínguez R, Pateiro M, Gil S, De Palo P, Carballo J, Franco D, Lorenzo JM.

J Sci Food Agric. 2019 Apr;99(6):2947-2956. doi: 10.1002/jsfa.9508. Epub 2019 Jan 11.

PMID:
30471118
14.

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.

Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, do Amaral Sobral PJ, Lorenzo JM.

Food Res Int. 2018 Dec;114:55-63. doi: 10.1016/j.foodres.2018.07.047. Epub 2018 Jul 31.

PMID:
30361027
15.

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life.

Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana AS, Rocchetti G, Barba FJ, Dominguez R, Lucini L, do Amaral Sobral PJ.

Food Res Int. 2018 Dec;114:47-54. doi: 10.1016/j.foodres.2018.07.046. Epub 2018 Jul 31.

PMID:
30361026
16.

Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen.

Echegaray N, Domínguez R, Franco D, Lorenzo JM, Carballo J.

Food Res Int. 2018 Dec;114:114-122. doi: 10.1016/j.foodres.2018.07.036. Epub 2018 Jul 31.

PMID:
30361007
17.

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages.

Maggiolino A, Pateiro M, Serrano MP, Landete-Castillejos T, Domínguez R, García A, Gallego L, De Palo P, Lorenzo JM.

J Sci Food Agric. 2019 Mar 15;99(4):1938-1945. doi: 10.1002/jsfa.9391. Epub 2018 Nov 5.

PMID:
30270485
18.

Active packaging films with natural antioxidants to be used in meat industry: A review.

Domínguez R, Barba FJ, Gómez B, Putnik P, Bursać Kovačević D, Pateiro M, Santos EM, Lorenzo JM.

Food Res Int. 2018 Nov;113:93-101. doi: 10.1016/j.foodres.2018.06.073. Epub 2018 Jul 2. Review.

PMID:
30195551
19.

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.

Pateiro M, Barba FJ, Domínguez R, Sant'Ana AS, Mousavi Khaneghah A, Gavahian M, Gómez B, Lorenzo JM.

Food Res Int. 2018 Nov;113:156-166. doi: 10.1016/j.foodres.2018.07.014. Epub 2018 Jul 6. Review.

PMID:
30195508
20.

Effect of age on nutritional properties of Iberian wild red deer meat.

Lorenzo JM, Maggiolino A, Gallego L, Pateiro M, Serrano MP, Domínguez R, García A, Landete-Castillejos T, De Palo P.

J Sci Food Agric. 2019 Mar 15;99(4):1561-1567. doi: 10.1002/jsfa.9334. Epub 2018 Oct 11.

PMID:
30144080

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