| Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid … S Zamuz, M López-Pedrouso, FJ Barba, JM Lorenzo, H Domínguez, ... Food Research International 112, 263-273, 2018 | 118 | 2018 |
| The role of phenolic compounds against Listeria monocytogenes in food. A review S Zamuz, PES Munekata, CKO Dzuvor, W Zhang, AS Sant'Ana, ... Trends in Food Science & Technology 110, 385-392, 2021 | 71 | 2021 |
| Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile o fresh pork F Marti-Quijal, S Zamuz, I Tomasevic, B Gomez, G Rocchetti, L Lucini, R F, ... LWT - Food Science and Technology 110, 316-323, 2019 | 64 | 2019 |
| Citrullus lanatus as source of bioactive components: An up-to-date review S Zamuz, PES Munekata, B Gullón, G Rocchetti, D Montesano, ... Trends in Food Science & Technology 111, 208-222, 2021 | 61 | 2021 |
| Effects of pulses and microalgal proteins on quality traits of beef patties T Žugčić, R Abdelkebir, FJ Barba, A Rezek-Jambrak, F Gálvez, S Zamuz, ... Journal of food science and technology 55, 4544-4553, 2018 | 55 | 2018 |
| Effect of terroir on the volatiles of Vitis vinifera cv. Albariño M Vilanova, S Zamuz, F Vilarino, C Sieiro Journal of the Science of Food and Agriculture 87 (7), 1252-1256, 2007 | 54 | 2007 |
| Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti O Parniakov, S Toepfi, FJ Barba, D Granato, S Zamuz, F Galvez, ... Journal Food science and Technology 55 (7), 2552-2559, 2018 | 52 | 2018 |
| Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properites of fermented Spanish "chorizo" sausages R Thirumdas, M Brncic, S Rimac, JF Barba, F Gálvez, ... Journal of Food Processing and Preservation, 1-8, 2018 | 43 | 2018 |
| Influence of the addition of different origin sources of protein on meat products sensory acceptance S Zamuz, L Purriños, F Galvez, N Zdolec, V Muchenje, FJ Barba, ... Journal of food processing and preservation 43 (5), e13940, 2019 | 41 | 2019 |
| Descriptive analysis of wines from Vitis vinifera cv. Albariño M Vilanova, S Zamuz, J Tardaguila, A Masa Journal of the Science of Food and Agriculture 88 (5), 819-823, 2008 | 33 | 2008 |
| A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey … FJ Marti‐Quijal, S Zamuz, I Tomašević, G Rocchetti, L Lucini, K Marszałek, ... Journal of the Science of Food and Agriculture 99 (7), 3672-3680, 2019 | 32 | 2019 |
| Primary study of enological variability of wines from different clones of Vitis vinifera L cv. Albariño grown in Misión Biológica de Galicia (CSIC) S Zamuz, MC Martínez, M Vilanova Journal of food composition and analysis 20 (7), 591-595, 2007 | 25 | 2007 |
| The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life M Vargas-Ramella, JM Lorenzo, S Zamuz, ME Valdés, D Moreno, ... Antioxidants 10 (8), 1290, 2021 | 18 | 2021 |
| Replacement of soy protein with other legumes or algae in turkey breast formulation: changes in physicochemical and technological properties Mari-Quijal FJ, ZS Galvez F, R S, T BK, G B, B FJ, L JM Journal of G¡Food Processing and Preservation, 2018 | 16 | 2018 |
| Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain S Zamúz, M Vilanova Flavour and fragrance journal 21 (5), 743-748, 2006 | 13 | 2006 |
| Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain) S Zamuz, L Purriños, I Tomasevic, R Domínguez, M Brncic, FJ Barba, ... Foods 9 (4), 2020 | 11 | 2020 |
| Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés M Vargas-Ramella, JM Lorenzo, S Zamuz, L Montes, EMS López, ... LWT 163, 113522, 2022 | 10 | 2022 |
| Volatile composition of the Vitis vinifera Albariño musts according to geographic area from Rías Baixas AOC (Spain) S Zamuz, M Vilanova Italian Journal Food Sciences 3 (18), 323-328, 2006 | 9 | 2006 |
| Consumer and Market Demand for Sustainable Food Products S Zamuz, PE Sichetti Munekata, HL Meiselman, W Zhang, L Xing, ... Sustainable Production Technology in Food, 23-34, 2021 | 7 | 2021 |
| Comparative study of volatile composition of Vitis vinifera cv. Albariño white wines from different origins S Zamuz, M Vilanova Flavour and Fragrance Journal 21, 743-748, 2006 | 6 | 2006 |
Daniel GranatoProfessor of Functional Foods - University of LimerickDirección de correo verificada de ul.ie
