Lista de obras - Rubén Domínguez - Dominio Público Uruguay

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

scientific article published on 25 September 2019

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

scientific article published on 20 September 2020

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.

artículo científico publicado en 2016

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

artículo científico publicado en 2020

Berries extracts as natural antioxidants in meat products: A review.

artículo científico publicado en 2017

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

artículo científico publicado en 2018

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

scientific article published on 22 May 2020

Composition, Antifungal, Phytotoxic, and Insecticidal Activities of Thymus kotschyanus Essential Oil

scientific article published on 04 March 2020

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

scientific article published on 03 April 2020

Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review

artículo científico publicado en 2020

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

artículo científico publicado en 2020

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

scientific article published on 04 March 2020

Effect of age on nutritional properties of Iberian wild red deer meat

scientific article published on 11 October 2018

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

scientific article published on 09 February 2014

Effect of gender on breast and thigh turkey meat quality

artículo científico publicado en 2018

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

artículo científico publicado en 2017

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

artículo científico publicado en 2016

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

artículo científico publicado en 2017

Effect of slaughter age on foal carcass traits and meat quality

artículo científico publicado en 2015

Effect of the Use of Tomato Pomace on Feeding and Performance of Lactating Goats

artículo científico publicado en 2020

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

artículo científico publicado en 2017

Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

artículo científico publicado en 2018

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

artículo científico publicado en 2018

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

artículo científico publicado en 2018

Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.

artículo científico publicado en 2016

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

artículo científico publicado en 2020

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

scientific article published on 02 September 2019

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

scientific article published on 18 October 2020

Influence of Plasma Treatment on the Polyphenols of Food Products-A Review

scientific article published on 14 July 2020

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

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

artículo científico publicado en 2020

Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products

scientific article published on 06 December 2019

Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles

artículo científico publicado en 2018

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Nutritional Characterization of Sea Bass Processing By-Products

artículo científico publicado en 2020

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

artículo científico publicado en 2020

Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

artículo científico publicado en 2019

One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent

scientific article published on 11 November 2019

Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

artículo científico publicado en 2017

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

scientific article published on 04 May 2020

Physicochemical properties of foal meat as affected by cooking methods.

artículo científico publicado en 2015

Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oi

artículo científico publicado en 2016

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

artículo científico publicado en 2021

Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed.

artículo científico publicado en 2017

Strategies to Increase the Value of Pomaces with Fermentation

artículo científico publicado en 2021

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

scientific article published on 20 November 2019

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

artículo científico publicado en 2020

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

artículo científico publicado en 2020

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

artículo científico publicado en 2020

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

artículo científico publicado en 2020

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

artículo científico publicado en 2020

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

scientific article published on 24 August 2020

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

scientific article published on 13 August 2019

Lista de obras de Rubén Domínguez

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

Berries extracts as natural antioxidants in meat products: A review.

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Composition, Antifungal, Phytotoxic, and Insecticidal Activities of Thymus kotschyanus Essential Oil

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Effect of age on nutritional properties of Iberian wild red deer meat

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Effect of gender on breast and thigh turkey meat quality

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

Effect of slaughter age on foal carcass traits and meat quality

Effect of the Use of Tomato Pomace on Feeding and Performance of Lactating Goats

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

Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

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 partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

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

Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products

Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Nutritional Characterization of Sea Bass Processing By-Products

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent

Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Physicochemical properties of foal meat as affected by cooking methods.

Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oi

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed.

Strategies to Increase the Value of Pomaces with Fermentation

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides