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Now showing items 31-36 of 36
Protein oxidation in muscle foods: a comprehensive review
Domínguez Valencia, Rubén
; Pateiro Moure, Mirian; Munekata, Paulo E.S.; Zhang, Wangang; García Oliveira, Paula; Carpena Rodríguez, María; Prieto Lage, Miguel Ángel; Bohrer, Benjamin; Lorenzo Rodríguez, José Manuel
; Pateiro Moure, Mirian; Munekata, Paulo E.S.; Zhang, Wangang; García Oliveira, Paula; Carpena Rodríguez, María; Prieto Lage, Miguel Ángel; Bohrer, Benjamin; Lorenzo Rodríguez, José Manuel
- article
- Química analítica e alimentaria
- Enxeñaría química
Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach
Das, Arun K.; Nanda, Pramod K.; Dandapat, Premanshu; Bandyopadhyay, Samiran; Gullon Estevez, Patricia; Sivaraman, Gopalan Krishnan; McClements, David Julian; Gullon Estevez, Beatriz; Lorenzo Rodríguez, José Manuel
; Sivaraman, Gopalan Krishnan; McClements, David Julian; Gullon Estevez, Beatriz; Lorenzo Rodríguez, José Manuel
- article
- Química analítica e alimentaria
- Enxeñaría química
The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: a review
Zhou, Jianjun; Gullon Estevez, Beatriz; Wang, Min; Gullon Estevez, Patricia; Lorenzo Rodríguez, José Manuel; Barba, Francisco J.
; Wang, Min; Gullon Estevez, Patricia; Lorenzo Rodríguez, José Manuel; Barba, Francisco J.
- article
- Enxeñaría química
