Ruben Domínguez-Valencia
Ruben Domínguez-Valencia
Centro Tecnolóxico da Carne
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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo
Antioxidants 8 (10), 429, 2019
Berries extracts as natural antioxidants in meat products: A review
JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ...
Food Research International 106, 1095-1104, 2018
Active packaging films with natural antioxidants to be used in meat industry: A review
R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ...
Food Research International 113, 93-101, 2018
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
R Domínguez, M Gómez, S Fonseca, JM Lorenzo
Meat science 97 (2), 223-230, 2014
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ...
Food Research International 113, 156-166, 2018
Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description
JM Lorenzo, PE Munekata, R Dominguez, M Pateiro, JA Saraiva, ...
Innovative Technologies for Food Preservation, 53-107, 2018
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview
PES Munekata, G Rocchetti, M Pateiro, L Lucini, R Domínguez, ...
Current Opinion in Food Science 31, 81-87, 2020
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
M Pateiro, PES Munekata, AS Sant'Ana, R Domínguez, ...
International Journal of Food Microbiology 337, 108966, 2021
Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products
F Al Khawli, M Pateiro, R Domínguez, JM Lorenzo, P Gullón, ...
Marine Drugs 17 (12), 689, 2019
Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
R Domínguez, M Gómez, S Fonseca, JM Lorenzo
LWT-Food Science and Technology 58 (2), 439-445, 2014
Tomato as Potential Source of Natural Additives for Meat Industry. A Review
R Domínguez, P Gullón, M Pateiro, PES Munekata, W Zhang, JM Lorenzo
Antioxidants 9 (1), 73, 2020
Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique
R Domínguez, L Purriños, C Pérez-Santaescolástica, M Pateiro, FJ Barba, ...
Food Analytical Methods 12, 1263-1284, 2019
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein …
M Pateiro, FC Vargas, AAIA Chincha, AS Sant'Ana, I Strozzi, G Rocchetti, ...
Food Research International 114, 55-63, 2018
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ...
Foods 9 (3), 288, 2020
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties
R Domínguez, L Zhang, G Rocchetti, L Lucini, M Pateiro, PES Munekata, ...
Food Chemistry 330, 127266, 2020
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
J Carvalho Barros, PES Munekata, FAL de Carvalho, M Pateiro, FJ Barba, ...
Foods 9 (1), 44, 2020
Protein Oxidation in Muscle Foods: A Comprehensive Review
R Domínguez, M Pateiro, PES Munekata, W Zhang, P Garcia-Oliveira, ...
Antioxidants 11 (1), 60, 2022
Healthy Spanish salchichón enriched with encapsulated n− 3 long chain fatty acids in konjac glucomannan matrix
JM Lorenzo, PES Munekata, M Pateiro, PCB Campagnol, R Domínguez
Food Research International 89, 289-295, 2016
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
R Domínguez, M Pateiro, R Agregán, JM Lorenzo
Journal of food science and technology 54 (1), 26-37, 2017
Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus …
R Agregán, PE Munekata, R Domínguez, J Carballo, D Franco, ...
Food Research International 99, 986-994, 2017
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