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Meat Science|January 1, 2013
Influence of type of muscles on nutritional value of foal meatJosé M Lorenzo, Mirian PateiroMeat Science|June 11, 2013
Influence of fat content on physico-chemical and oxidative stability of foal liver pâtéJosé M Lorenzo, Mirian PateiroMeat Science|February 9, 2013
Influence of muscle type on physicochemical and sensory properties of foal meatJosé M Lorenzo, Mirian Pateiro, Daniel FrancoFoods (Basel, Switzerland)|July 2, 2021
Recent Research Advances in Meat ProductsMirian Pateiro, Rubén Domínguez, José M LorenzoAntioxidants (Basel, Switzerland)|January 20, 2016
Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured SausageMirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo, et al.Environmental Science & Technology|April 26, 2013
Critical review on the environmental fate of quaternary ammonium herbicides in soils devoted to vineyardsMirian Pateiro-Moure, Manuel Arias-Estévez, Jesús Simal-GándaraJournal of Food Science and Technology|March 1, 2017
Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausageRubén Domínguez, Mirian Pateiro, Rubén Agregán, et al.Antioxidants (Basel, Switzerland)|January 20, 2016
Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)Mirian Pateiro, José M Lorenzo, José A Vázquez, et al.Biomolecules|April 30, 2021
A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food ApplicationsSeyed Hadi Peighambardoust, Zohreh Karami, Mirian Pateiro, et al.Foods (Basel, Switzerland)|July 18, 2020
Influence of Plasma Treatment on the Polyphenols of Food Products-A ReviewPaulo E S Munekata, Rubén Domínguez, Mirian Pateiro, et al.Pageof 16