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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

Trends in food science & technology, 2015-08, Vol.44 (2), p.177-188

2015

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Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Food chemistry, 2015-01, Vol.167, p.236-244

2015

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Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Critical reviews in food science and nutrition, 2009-10, Vol.49 (9), p.800-822

2009

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Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Foods, 2023-05, Vol.12 (10), p.1940

2023

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Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

Foods, 2021-06, Vol.10 (7), p.1454

2021

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Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

Foods, 2023-07, Vol.12 (14), p.2688

2023

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Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

Foods, 2024-02, Vol.13 (4), p.533

2024

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Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

Fermentation (Basel), 2023-04, Vol.9 (4), p.403

2023

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Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Nutrients, 2024-03, Vol.16 (6), p.878

2024

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Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

Foods, 2023-05, Vol.12 (9), p.1903

2023

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High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

Food chemistry, 2014-11, Vol.162, p.235-241

2014

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Effect of different antioxidants on lycopene degradation in oil-in-water emulsions

European journal of lipid science and technology, 2011-06, Vol.113 (6), p.724-729

2011

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Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis

Food chemistry, 2022-04, Vol.374, p.131730-131730, Article 131730

2022

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Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe

Analytical biochemistry, 2013-03, Vol.434 (1), p.172-177

2013

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Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

Meat science, 2018-05, Vol.139, p.192-200

2018

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Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

Food science & technology, 2014-12, Vol.59 (2), p.621-628

2014

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Moderately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and Meat

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9112-9119

2010

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Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

Food research international, 2020-07, Vol.133, p.109156-109156, Article 109156

2020

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Leches infantiles en España durante los años ochenta: impacto de las recomendaciones internacionales

Revista española de nutrición humana y dietética, 2012-05, Vol.16 (3), p.108-112

2012

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Fatty acid content and profile of round sardinella (Sardinella aurita), an expanding thermophilic species in the NW Mediterranean

Mediterranean marine science, 2024-06, Vol.25 (2), p.300-310

2024

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Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat

Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.7792-7801

2005

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Las leches infantiles durante el periodo 1955-1975 en España: años de transición e innovaciones

Revista española de nutrición humana y dietética, 2011-05, Vol.16 (1), p.36-41

2011

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Iron, heme, and nitrosyl-heme content in Spanish meat derivatives

Journal of food composition and analysis, 2024-01, Vol.125, p.105832, Article 105832

2024

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Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

Food chemistry, 2019-09, Vol.292, p.227-236

2019

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Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

Food chemistry, 2016-12, Vol.213, p.49-57

2016

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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

Effect of different antioxidants on lycopene degradation in oil-in-water emulsions

Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis

Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

Moderately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and Meat

Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

Leches infantiles en España durante los años ochenta: impacto de las recomendaciones internacionales

Fatty acid content and profile of round sardinella (Sardinella aurita), an expanding thermophilic species in the NW Mediterranean

Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat

Las leches infantiles durante el periodo 1955-1975 en España: años de transición e innovaciones

Iron, heme, and nitrosyl-heme content in Spanish meat derivatives

Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

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