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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

Improving the berry quality and antioxidant potential of flame seedless grapes by foliar application of chitosan–phenylalanine nanocomposites (CS–Phe NCs)

Gohari, Gholamreza; Zareei, Elnaz; Kulak, Muhittin; Labib, Parisa; Mahmoudi, Roghayeh; Panahirad, Sima; Jafari, Hessam; Mahdavinia, Gholamreza; Juárez Maldonado, Antonio; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

França, Fabiana; Harada-Padermo, Samara dos Santos; Frasceto, Rafaela Alves; Saldaña, Erick; Lorenzo Rodríguez, José Manuel; Vieira, Thais Maria Ferreira de Souza; Selani, Miriam Mabel
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

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.
article
Enxeñaría química Dpto. Externo

The perspective of Croatian old apple cultivars in extensive farming for the production of functional foods

Duralija, Boris; Putnik, Predrag; Brdar, Dora; Bebek Markovinović, Anica; Zavadlav, Sandra; Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel; Bursać Kovačević, Danijela
article
Enxeñaría química

Red beetroot. A potential source of natural additives for the meat industry

Domínguez Valencia, Rubén

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

; Maggiolino, Aristide; Bohrer, Benjamin; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Dry-aged beef steaks: effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability

Maggiolino, Aristide; Sgarro, Maria Federica; Natrella, Giuseppe; Lorenzo Rodríguez, José Manuel; Colucci, Annamaria; Faccia, Michele; De Palo, Pasquale
article
Enxeñaría química

Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

Vargas Ramella, Márcio

; Lorenzo Rodríguez, José Manuel; Zamuz, Sol; Montes, Leticia; Santos López, Eva María; Moreira Martínez, Ramón Felipe; Franco, Daniel
article
Enxeñaría química

Anti-tumour activity of deer growing antlers and its potential applications in the treatment of malignant gliomas

Chonco, Louis; Landete Castillejos, Tomás; Serrano Heras, Gemma; Pérez Serrano, Martina; Pérez Barbería, Francisco Javier; González Armesto, Carlos; García, Andrés; Cabo, Carlos de; Lorenzo Rodríguez, José Manuel; Li, Chunyi; Segura, Tomás
article
Enxeñaría química

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

Improving the berry quality and antioxidant potential of flame seedless grapes by foliar application of chitosan–phenylalanine nanocomposites (CS–Phe NCs)

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

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

The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: a review

The perspective of Croatian old apple cultivars in extensive farming for the production of functional foods

Red beetroot. A potential source of natural additives for the meat industry

Dry-aged beef steaks: effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability

Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

Anti-tumour activity of deer growing antlers and its potential applications in the treatment of malignant gliomas

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