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Meat Science|July 16, 2023
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profilesRubén Domínguez, Bibiana Alves Dos Santos, Mirian Pateiro, et al.Foods (Basel, Switzerland)|August 12, 2022
Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken PattiesEva María Santos, Jose A Rodriguez, Jose M Lorenzo, et al.Meat Science|September 14, 2019
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish SalchichónCamila V Bis-Souza, Mirian Pateiro, Rubén Domínguez, et al.Foods (Basel, Switzerland)|April 3, 2021
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer CecinaMarcio Vargas-Ramella, José M Lorenzo, Rubén Domínguez, et al.Foods (Basel, Switzerland)|November 27, 2021
Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A ReviewRubén Domínguez, Mirian Pateiro, Paulo E S Munekata, et al.Journal of Food Science and Technology|November 22, 2019
Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharidesCamila Vespúcio Bis-Souza, Mirian Pateiro, Rubén Domínguez, et al.Journal of the Science of Food and Agriculture|November 25, 2018
Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary studyFernando Gálvez, Aristide Maggiolino, Rubén Domínguez, et al.Antioxidants (Basel, Switzerland)|November 11, 2022
Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef BurgersGabriele Rocchetti, Pier Paolo Becchi, Luigi Lucini, et al.Food Chemistry: X|October 13, 2022
The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf lifeMirian Pateiro, Márcio Vargas-Ramella, Daniel Franco, et al.Food Research International (Ottawa, Ont.)|September 10, 2018
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A reviewMirian Pateiro, Francisco J Barba, Rubén Domínguez, et al.Pageof 16