Browsing by author "Domínguez Valencia, Rubén"

Active polypropylene-based films incorporating combined antioxidants and antimicrobials: preparation and characterization

Peighambardoust, Seyed Hadi; Fasihnia, Seyedeh Homa; Peighambardoust, Seyed Jamaleddin; Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Autochthonous probiotics in meat products: selection, identification, and their use as starter culture

Munekata, Paulo E.S.; Pateiro Moure, Mirian

; Zhang, Wangang; Domínguez Valencia, Rubén

; Xing, Lujuan; Movilla Fierro, Elena; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Bioactive compounds from leaf vegetables as preservatives

Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Munekata, Paulo E. S.; Nieto, Gema; Bangar, Sneh Punia; Dhama, Kuldeep; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review

López Fernández, Olalla

; Domínguez Valencia, Rubén

; Pateiro Moure, Mirian

; Munekata, Paulo E. S; Rocchetti, Gabriele; Lorenzo Rodríguez, José Manuel

article

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals

Cittadini, Aurora; Sarriés, María V.; Domínguez Valencia, Rubén

; Indurain, Gregorio; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

Vargas Ramella, Márcio

; Lorenzo Rodríguez, José Manuel; Domínguez Valencia, Rubén

; Pateiro Moure, Mirian

; Munekata, Paulo E. S.; Campagnol, Paulo C. B.; Franco, Daniel
article
Enxeñaría química

Effect of NaCl replacement by other salts on the quality of bísaro pork sausages (PGI Chouriça de Vinhais)

Teixeira, Alfredo; Domínguez Valencia, Rubén

; Ferreira, Iasmin; Pereira, Etelvina; Estevinho, Leticia; Rodrigues, Sandra; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional Motal cheese

Rezaei, Ashkan; Alirezalu, Kazem; Damirchi, Sodeif Azadmard; Hesari, Javad; Papademas, Photis; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel; Yaghoubi, Milad
article
Enxeñaría química

Functional fermented meat products with probiotics - A review

Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Tomasevic, Igor; Domínguez Valencia, Rubén

; da Silva Barretto, Andrea C.; Santos, Eva M.; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Health benefits, extraction and development of functional foods with curcuminoids

Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Zhang, Wangang; Domínguez Valencia, Rubén

; Xing, Lujuan; Movilla Fierro, Elena; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat

Maggiolino, Aristide; Lorenzo Rodríguez, José Manuel; Centoducati, Gerardo; Domínguez Valencia, Rubén

; Dinardo, Francesca Rita; Marino, Rosaria; Malva, Antonella della; Bragaglio, Andrea; De Palo, Pasquale
article
Enxeñaría química

Hybrid meat products: incorporation of white bean flour in lean pork burgers

Argel, Natalia Soledad; Lorenzo, Gabriel; Domínguez Valencia, Rubén

; Fraqueza, Maria João; Fernández López, Juana; Sosa, Maria Elena; Campagnol, Paulo Cesar Bastianello; Lorenzo Rodríguez, José Manuel

; Andrés, Silvina Cecilia
article
Enxeñaría química

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

Vargas Ramella, Márcio

; Munekata, Paulo E. S.; Gagaoua, Mohammed; Franco, Daniel; Campagnol, Paulo C. B.; Pateiro Moure, Mirian

; Barretto, Andrea Carla da Silva; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Influence of plasma treatment on the polyphenols of food products—A review

Munekata, Paulo E. S.; Domínguez Valencia, Rubén

; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel
article

Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of biceps femoris muscle

Echegaray Suárez, Noemí

; Pateiro Moure, Mirian

; Zhang, Wangang; Domínguez Valencia, Rubén

; Campagnol, Paulo C. B.; Carballo García, Francisco Javier

; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Influencia de la alimentación sobre los ácidos grasos, el colesterol y el retinol en distintos depósitos grasos del cerdo de raza celta

Domínguez Valencia, Rubén

doctoralThesis
Enxeñaría química
Programa Oficial de Doutoramento en Ciencia e Tecnoloxía Agroalimentaria (RD 1393/2007)

Meat quality of commercial chickens reared in different production systems: industrial, range and organic

Gálvez, Fernando; Domínguez Valencia, Rubén

; Maggiolino, Aristide; Pateiro Moure, Mirian

; Carballo García, Francisco Javier

; De Palo, Pasquale; Barba, Francisco J.; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Modulation in techno-functional, textural properties, in vitro starch digestibility and macromolecular–structural interactions of pasta with potato (Solanum tuberosum L.)

Sharma, Savita; Malhotra, Nancy; Singh, Arashdeep; Sharma, Rajan; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Natural antioxidants from seeds and their application in meat products

Munekata, Paulo E. S.; Gullon Estevez, Beatriz

; Pateiro Moure, Mirian

; Tomasevic, Igor; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Omega-3-rich oils from marine side streams and their potential application in food

Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Varzakas, Theodoros; Munekata, Paulo E. S.; Movilla Fierro, Elena; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Browsing by author "Domínguez Valencia, Rubén"

Active polypropylene-based films incorporating combined antioxidants and antimicrobials: preparation and characterization ﻿

Autochthonous probiotics in meat products: selection, identification, and their use as starter culture ﻿

Bioactive compounds from leaf vegetables as preservatives ﻿

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review ﻿

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals ﻿

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina ﻿

Effect of NaCl replacement by other salts on the quality of bísaro pork sausages (PGI Chouriça de Vinhais) ﻿

Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional Motal cheese ﻿

Functional fermented meat products with probiotics - A review ﻿

Health benefits, extraction and development of functional foods with curcuminoids ﻿

How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat ﻿

Hybrid meat products: incorporation of white bean flour in lean pork burgers ﻿

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage ﻿

Influence of plasma treatment on the polyphenols of food products—A review ﻿

Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of biceps femoris muscle ﻿

Influencia de la alimentación sobre los ácidos grasos, el colesterol y el retinol en distintos depósitos grasos del cerdo de raza celta ﻿

Meat quality of commercial chickens reared in different production systems: industrial, range and organic ﻿

Modulation in techno-functional, textural properties, in vitro starch digestibility and macromolecular–structural interactions of pasta with potato (Solanum tuberosum L.) ﻿

Natural antioxidants from seeds and their application in meat products ﻿

Omega-3-rich oils from marine side streams and their potential application in food ﻿

El Repositorio Institucional de la Universidade de Vigo Investigo se difunde en:

Active polypropylene-based films incorporating combined antioxidants and antimicrobials: preparation and characterization

Autochthonous probiotics in meat products: selection, identification, and their use as starter culture

Bioactive compounds from leaf vegetables as preservatives

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

Effect of NaCl replacement by other salts on the quality of bísaro pork sausages (PGI Chouriça de Vinhais)

Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional Motal cheese

Functional fermented meat products with probiotics - A review

Health benefits, extraction and development of functional foods with curcuminoids

How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat

Hybrid meat products: incorporation of white bean flour in lean pork burgers

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

Influence of plasma treatment on the polyphenols of food products—A review

Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of biceps femoris muscle

Influencia de la alimentación sobre los ácidos grasos, el colesterol y el retinol en distintos depósitos grasos del cerdo de raza celta

Meat quality of commercial chickens reared in different production systems: industrial, range and organic

Modulation in techno-functional, textural properties, in vitro starch digestibility and macromolecular–structural interactions of pasta with potato (Solanum tuberosum L.)

Natural antioxidants from seeds and their application in meat products

Omega-3-rich oils from marine side streams and their potential application in food