Browsing by author "Domínguez Valencia, Rubén"

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

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

Effect of the use of tomato pomace on feeding and performance of lactating goats

Mizael, Waldeana C. F; Costa, Roberto Germano; Cruz, George Rodrigo Beltrão; Carvalho, Francisco Fernando Ramos de; Ribeiro, Neila Lidiany; Lima, Aécio; Domínguez Valencia, Rubén; Lorenzo Rodríguez, José Manuel

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

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

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

Simple and rapid method for the simultaneous determination of cholesterol and retinol in meat using normal-phase HPLC technique

Domínguez Valencia, Rubén; Barba, Francisco J.; Centeno Domínguez, Juan Antonio

; Putnik, Predrag; Alpas, Hami; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Volatile organic compounds, oxidative and sensory patterns of vacuum aged foal meat

Tateo, Alessandra; Maggiolino, Aristide; Domínguez Valencia, Rubén; Lorenzo Rodríguez, José Manuel

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

Browsing by author "Domínguez Valencia, Rubén"

Bioactive compounds from leaf vegetables as preservatives ﻿

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 ﻿

Effect of the use of tomato pomace on feeding and performance of lactating goats ﻿

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 ﻿

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 ﻿

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

Simple and rapid method for the simultaneous determination of cholesterol and retinol in meat using normal-phase HPLC technique ﻿

Volatile organic compounds, oxidative and sensory patterns of vacuum aged foal meat ﻿

The Institutional Repository of the University of Vigo Investigo is disseminated in:

Bioactive compounds from leaf vegetables as preservatives

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

Effect of the use of tomato pomace on feeding and performance of lactating goats

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

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

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

Simple and rapid method for the simultaneous determination of cholesterol and retinol in meat using normal-phase HPLC technique

Volatile organic compounds, oxidative and sensory patterns of vacuum aged foal meat