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Molecules (Basel, Switzerland)|January 6, 2021
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat ProcessingRubén Domínguez, Benjamin Bohrer, Paulo E S Munekata, et al.Food Chemistry: X|August 22, 2024
Enhancement of culled ewes' meat quality: Effects of aging method and timeAristide Maggiolino, Lucrezia Forte, Vincenzo Landi, et al.Molecules (Basel, Switzerland)|July 2, 2021
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat ProductsRubén Domínguez, Mirian Pateiro, Paulo E S Munekata, et al.Food Chemistry|July 24, 2024
Use of supercritical CO2 to improve the quality of lupin protein isolateRubén Domínguez-Valencia, Roberto Bermúdez, Mirian Pateiro, et al.Food Chemistry|July 28, 2024
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chipsRaquel Lucas-González, Celia Carrillo, Laura Purriños, et al.Journal of the Science of Food and Agriculture|June 7, 2017
Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foalsRubén Domínguez, Mirian Pateiro, Santiago Crecente, et al.Foods (Basel, Switzerland)|January 17, 2024
Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract EncapsulationRubén Domínguez-Valencia, Aurora Cittadini, Mirian Pateiro, et al.Foods (Basel, Switzerland)|February 26, 2025
Impact of Supercritical CO2 Treatment on Lupin Flour and Lupin Protein IsolatesRubén Domínguez-Valencia, Roberto Bermúdez, Mirian Pateiro, et al.Antioxidants (Basel, Switzerland)|September 28, 2019
A Comprehensive Review on Lipid Oxidation in Meat and Meat ProductsRubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.Antioxidants (Basel, Switzerland)|January 19, 2020
Tomato as Potential Source of Natural Additives for Meat Industry. A ReviewRubén Domínguez, Patricia Gullón, Mirian Pateiro, et al.Pageof 16