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Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oiPhenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed.Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals.Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.Berries extracts as natural antioxidants in meat products: A review.Physicochemical properties of foal meat as affected by cooking methods.Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different agesMicroencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processingEssential oils as natural additives to prevent oxidation reactions in meat and meat products: A reviewEffect of gender on breast and thigh turkey meat qualityInfluence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâtéEffect of slaughter age on foal carcass traits and meat qualityEffect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meatEffect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozenNutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)Nutritional Characterization of Sea Bass Processing By-ProductsEffect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) FlowersEvaluating 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 parametersImpact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish SalchichónEffect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based BeveragesComposition, Antifungal, Phytotoxic, and Insecticidal Activities of Thymus kotschyanus Essential OilA Comprehensive Review on Lipid Oxidation in Meat and Meat ProductsMeat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different musclesEffect of age on nutritional properties of Iberian wild red deer meatOne-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agentVolatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharidesSubstitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted MeatConsumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-ProductsUse of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef BurgersTomato as Potential Source of Natural Additives for Meat Industry. A ReviewNutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary studyPhysicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier OilsCharacterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat SubstitutesDetermination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review
P50
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P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Rubén Domínguez
@ast
Rubén Domínguez
@en
Rubén Domínguez
@es
Rubén Domínguez
@nl
Rubén Domínguez
@sl
type
label
Rubén Domínguez
@ast
Rubén Domínguez
@en
Rubén Domínguez
@es
Rubén Domínguez
@nl
Rubén Domínguez
@sl
prefLabel
Rubén Domínguez
@ast
Rubén Domínguez
@en
Rubén Domínguez
@es
Rubén Domínguez
@nl
Rubén Domínguez
@sl
P106
P1153
36811440900
P21
P31
P496
0000-0002-2764-504X