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Antioxidants (Basel, Switzerland)|November 3, 2020
Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A ReviewPaulo E S Munekata, Gema Nieto, Mirian Pateiro, et al.
Food Chemistry|March 6, 2014
Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâtéJosé M Lorenzo, Mirian Pateiro, María C García Fontán, et al.
Meat Science|February 28, 2021
ɛ-polylysine coating with stinging nettle extract for fresh beef preservationKazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, et al.
Foods (Basel, Switzerland)|December 24, 2021
Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing DietsAurora Cittadini, Rubén Domínguez, Mirian Pateiro, et al.
Meat Science|February 13, 2024
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited ReviewSimona Grasso, Mario Estévez, José M Lorenzo, et al.
Animals : an Open Access Journal From MDPI|March 10, 2022
Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra FoalsAurora Cittadini, María V Sarriés, Rubén Domínguez, et al.
Foods (Basel, Switzerland)|October 28, 2023
Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric PrecipitationRubén Domínguez, Roberto Bermúdez, Mirian Pateiro, et al.
Meat Science|June 21, 2023
Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina"Aurora Cittadini, Rubén Domínguez, María V Sarriés, et al.
Critical Reviews in Food Science and Nutrition|December 21, 2020
Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a reviewNegar Ravash, Seyed Hadi Peighambardoust, Maral Soltanzadeh, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymesMaría López-Pedrouso, Paula Borrajo, Mirian Pateiro, et al.
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