Lista de obras - M Pateiro - Dominio Público Uruguay

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

scientific article published on 25 September 2019

Active packaging films with natural antioxidants to be used in meat industry: A review

Adsorption and Desorption Behavior of Metalaxyl in Intensively Cultivated Acid Soils

artículo científico publicado en 2011

Adsorption and desorption kinetics of carbofuran in acid soils.

artículo científico publicado en 2011

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

scientific article published on 04 April 2020

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

scientific article published on 21 January 2020

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

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

artículo científico publicado en 2014

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

scientific article published on 22 May 2020

Competitive and non-competitive adsorption/desorption of paraquat, diquat and difenzoquat in vineyard-devoted soils.

artículo científico publicado en 2010

Critical review on the environmental fate of quaternary ammonium herbicides in soils devoted to vineyards.

artículo científico

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

artículo científico publicado en 2020

Determination of quaternary ammonium herbicides in soils. Comparison of digestion, shaking and microwave-assisted extractions.

artículo científico publicado en 2008

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

artículo científico publicado en 2019

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.

artículo científico publicado en 2013

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

scientific article published on 11 October 2018

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

scientific article published on 23 January 2014

Effect of gender on breast and thigh turkey meat quality

artículo científico publicado en 2018

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

scientific article published on 12 July 2019

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 organic matter and iron oxides on quaternary herbicide sorption-desorption in vineyard-devoted soils.

artículo científico publicado en 2009

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

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

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 oxidation and antioxidant capacity

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

artículo científico publicado en 2016

INFLUENCE OF AGING ON COPPER FRACTIONATION IN AN ACID SOIL

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

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

Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

scientific article published on 21 December 2020

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

scientific article published on 18 October 2020

Influence of Copper on the Adsorption and Desorption of Paraquat, Diquat, and Difenzoquat in Vineyard Acid Soils

artículo científico publicado en 2007

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

scientific article published on 14 July 2020

Influence of muscle type on physicochemical and sensory properties of foal meat.

artículo científico publicado en 2013

Influence of organic matter removal on competitive and noncompetitive adsorption of copper and zinc in acid soils

article

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

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

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

artículo científico publicado en 2020

Influence of type of muscles on nutritional value of foal meat.

artículo científico publicado en 2012

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

Occurrence and downslope mobilization of quaternary herbicide residues in vineyard-devoted soils.

artículo científico publicado en 2008

Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review

artículo científico publicado en 2020

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

scientific article published on 04 May 2020

Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

artículo científico publicado en 2021

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

artículo científico publicado en 2020

Quaternary herbicides retention by the amendment of acid soils with a bentonite-based waste from wineries.

artículo científico publicado en 2008

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

artículo científico publicado en 2021

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

scientific article published on 09 June 2020

Strategies to Increase the Value of Pomaces with Fermentation

artículo científico publicado en 2021

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

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

scientific article published on 15 September 2020

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

scientific article published on 13 August 2019

Zinc distribution and acid–base mobilisation in vineyard soils and sediments

scientific article published on 29 November 2011

Lista de obras de M Pateiro

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Active packaging films with natural antioxidants to be used in meat industry: A review

Adsorption and Desorption Behavior of Metalaxyl in Intensively Cultivated Acid Soils

Adsorption and desorption kinetics of carbofuran in acid soils.

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

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

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

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

Competitive and non-competitive adsorption/desorption of paraquat, diquat and difenzoquat in vineyard-devoted soils.

Critical review on the environmental fate of quaternary ammonium herbicides in soils devoted to vineyards.

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

Determination of quaternary ammonium herbicides in soils. Comparison of digestion, shaking and microwave-assisted extractions.

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.

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

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Effect of gender on breast and thigh turkey meat quality

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

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

Effect of organic matter and iron oxides on quaternary herbicide sorption-desorption in vineyard-devoted soils.

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

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

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 oxidation and antioxidant capacity

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

INFLUENCE OF AGING ON COPPER FRACTIONATION IN AN ACID SOIL

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

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

Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

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

Influence of Copper on the Adsorption and Desorption of Paraquat, Diquat, and Difenzoquat in Vineyard Acid Soils

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

Influence of muscle type on physicochemical and sensory properties of foal meat.

Influence of organic matter removal on competitive and noncompetitive adsorption of copper and zinc in acid soils

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

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

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

Influence of type of muscles on nutritional value of foal meat.

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

Occurrence and downslope mobilization of quaternary herbicide residues in vineyard-devoted soils.

Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review

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

Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Quaternary herbicides retention by the amendment of acid soils with a bentonite-based waste from wineries.

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

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Strategies to Increase the Value of Pomaces with Fermentation

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

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Zinc distribution and acid–base mobilisation in vineyard soils and sediments

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C