All Stories

  1. Antioxidant peptides from lupin hydrolysates identified by integrated peptidomic analysis, molecular docking and in vitro assays

    Article • Food Chemistry, June 2026, Elsevier

    Dr Rubén Domínguez

  2. Influence of Enzymatic Hydrolysis on the Composition, Nutritional Quality, Antioxidant Activity, and Technofunctional Characteristics of Lupin Protein Isolates

    Article • Food and Bioprocess Technology, March 2026, Springer Science + Business Media

    Dr Ricard Bou, Dr Rubén Domínguez

  3. On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties

    Article • Foods, March 2026, MDPI AG

    Dr Rubén Domínguez

  4. Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance

    Article • Foods, March 2026, MDPI AG

    Dr Rubén Domínguez

  5. Insects of the World: Classification of the Main Edible Insects

    Article • March 2026, Taylor & Francis

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  6. Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere

    Article • Meat Science, March 2026, Elsevier

    Dr Rubén Domínguez

  7. Aristotelia chilensis Leaf Powder as a Sustainable Alternative to Synthetic Antioxidants in Fresh Sausages: Advancing Toward More Natural and Ecological Meat Production

    Article • Sustainability, October 2025, MDPI AG

    Dr Rubén Domínguez

  8. Recent advances in the application of deep eutectic solvents (DESs) as plasticizers in the production of chitosan-based packaging films

    Article • Trends in Food Science & Technology, October 2025, Elsevier

    Dr Rubén Domínguez

  9. Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life

    Article • Food Chemistry, September 2025, Elsevier

    Dr Rubén Domínguez

  10. Caracterización de los parámetros productivos, calidad de la canal y la carne de terneros frisones

    Article • Informacion Tecnica Economica Agraria, August 2025, Asociacion Interprofesional Desarrollo Agrario (AIDA)

    Dr Rubén Domínguez

  11. Influence of moderate electric field pretreatment on protein extraction from lupin flour

    Article • Innovative Food Science & Emerging Technologies, August 2025, Elsevier

    Dr Rubén Domínguez

  12. Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction

    Article • Foods, July 2025, MDPI AG

    Dr Rubén Domínguez

  13. A comprehensive review of the nutritional, functional, and technological potential of prickly pear (Opuntia ficus-indica) in food processing

    Article • Quality Assurance and Safety of Crops & Foods, July 2025, Codon Publications

    Dr Rubén Domínguez

  14. Effect of Formulation on the Quality of Clean-Label Pasteurized Celta Pork Sausages

    Article • ACS Food Science & Technology, May 2025, American Chemical Society (ACS)

    Dr Rubén Domínguez

  15. Compositional and nutritional value of lupin cultivars: Identifying high-protein seeds for enhanced protein isolate production and phytochemical valorisation.

    Article • Journal of Agriculture and Food Research, May 2025, Elsevier

    Dr Ricard Bou, Dr Rubén Domínguez

  16. Impact of Supercritical CO2 Treatment on Lupin Flour and Lupin Protein Isolates

    Article • Foods, February 2025, MDPI AG

    Dr Rubén Domínguez

  17. Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties

    Article • Food Bioscience, February 2025, Elsevier

    Dr Rubén Domínguez

  18. Compositional and Nutritional Value of Different Lupin Cultivars: Identifying High-Protein Seeds for Enhanced Protein Isolate Production and Bioactive Compounds Valorisation

    Article • January 2025, Elsevier

    Dr Rubén Domínguez

  19. Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

    Article • Food Science and Technology International, December 2024, SAGE Publications

    Dr Rubén Domínguez

  20. Use of supercritical CO2 to improve the quality of lupin protein isolate

    Article • Food Chemistry, December 2024, Elsevier

    Dr Rubén Domínguez

  21. Strategies for Porcine Liver Valorization as a Source of Food Ingredients

    Article • Current Food Science and Technology Reports, August 2024, Springer Science + Business Media

    Dr Ricard Bou, Dr Rubén Domínguez

  22. Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

    Article • Animals, June 2024, MDPI AG

    Dr Rubén Domínguez

  23. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Article • Current Opinion in Food Science, June 2024, Elsevier

    Dr Rubén Domínguez

  24. Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation

    Article • Foods, November 2023, MDPI AG

    Dr Rubén Domínguez

  25. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation

    Article • Foods, October 2023, MDPI AG

    Dr Rubén Domínguez

  26. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

    Article • Meat Science, October 2023, Elsevier

    Dr Rubén Domínguez

  27. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”

    Article • Meat Science, October 2023, Elsevier

    Dr Rubén Domínguez

  28. Polystyrene microplastic particles in the food chain: Characteristics and toxicity - A review

    Article • The Science of The Total Environment, September 2023, Elsevier

    Dr Rubén Domínguez

  29. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

    Article • Foods, June 2023, MDPI AG

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  30. Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

    Article • European Food Research and Technology, June 2023, Springer Science + Business Media

    Dr Rubén Domínguez

  31. Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?

    Article • April 2023, MDPI AG

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  32. Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

    Article • Molecules, February 2023, MDPI AG

    Dr Rubén Domínguez

  33. Bioactive Compounds from Leaf Vegetables as Preservatives

    Article • Foods, February 2023, MDPI AG

    Dr Rubén Domínguez

  34. Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig

    Article • Applied Sciences, January 2023, MDPI AG

    Dr Rubén Domínguez

  35. Bioactive Compounds from Fruits as Preservatives

    Article • Foods, January 2023, MDPI AG

    Dr Rubén Domínguez

  36. Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

    Article • Sensors, January 2023, MDPI AG

    Dr Rubén Domínguez

  37. Mitigating the Allergenicity of Lupin Seeds Through Germination to Enhance Food Safety

    Article • Meat Technology, January 2023, Faculty of Philology, University of Belgrade

    Dr Rubén Domínguez

  38. Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.)

    Article • Molecules, November 2022, MDPI AG

    Dr Rubén Domínguez

  39. Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals

    Article • Antioxidants, November 2022, MDPI AG

    Dr Rubén Domínguez

  40. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages

    Article • Food Research International, November 2022, Elsevier

    Dr Rubén Domínguez

  41. Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers

    Article • Antioxidants, October 2022, MDPI AG

    Dr Rubén Domínguez

  42. Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

    Article • Foods, October 2022, MDPI AG

    Dr Rubén Domínguez

  43. Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

    Article • Biomolecules, October 2022, MDPI AG

    Dr Rubén Domínguez

  44. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Article • Foods, October 2022, MDPI AG

    Dr Rubén Domínguez

  45. Main animal fat replacers for the manufacture of healthy processed meat products

    Article • Critical Reviews in Food Science and Nutrition, September 2022, Taylor & Francis

    Dr Rubén Domínguez

  46. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

    Article • Foods, September 2022, MDPI AG

    Dr Rubén Domínguez

  47. Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Article • Algal Research, September 2022, Elsevier

    Dr Rubén Domínguez

  48. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

    Article • Foods, August 2022, MDPI AG

    Dr Rubén Domínguez

  49. Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits

    Article • Foods, August 2022, MDPI AG

    Dr Rubén Domínguez

  50. Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods

    Article • Current Opinion in Food Science, August 2022, Elsevier

    Dr Rubén Domínguez

  51. Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake

    Article • Spanish Journal of Agricultural Research, August 2022, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  52. Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

    Article • Applied Sciences, July 2022, MDPI AG

    Dr Rubén Domínguez

  53. Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

    Article • Antioxidants, July 2022, MDPI AG

    Dr Rubén Domínguez

  54. Functional fermented meat products with probiotics—A review

    Article • Journal of Applied Microbiology, July 2022, Oxford University Press (OUP)

    Professor Igor Tomasevic, Dr Rubén Domínguez

  55. Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

    Article • Foods, June 2022, MDPI AG

    Dr Rubén Domínguez

  56. Use of Hibiscus sabdariffa Calyxes in Meat Products

    Article • Frontiers in Animal Science, May 2022, Frontiers

    Dr Rubén Domínguez

  57. Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2022, Wiley

    Dr Rubén Domínguez

  58. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

    Article • Critical Reviews in Food Science and Nutrition, March 2022, Taylor & Francis

    Dr Rubén Domínguez

  59. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

    Article • Animals, February 2022, MDPI AG

    Dr Rubén Domínguez

  60. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

    Article • Foods, February 2022, MDPI AG

    Dr Rubén Domínguez

  61. Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

    Article • Applied Sciences, January 2022, MDPI AG

    Dr Rubén Domínguez

  62. Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

    Article • Animals, January 2022, MDPI AG

    Dr Rubén Domínguez

  63. Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat

    Article • Food Analytical Methods, January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  64. Alheira

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  65. Androlla and Botillo

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  66. Chouriça de Carne

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  67. Dry-Cured Ham

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  68. Dry-Cured Loin

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  69. Sobrasada

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  70. Amino Acids (Free and Hydrolyzed)

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  71. Antioxidant Capacity

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  72. Biogenic Amines

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  73. Chemical Composition

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  74. Cholesterol

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  75. Fatty Acids

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  76. Nitrate and Nitrite

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  77. Texture Analysis

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  78. Volatile Organic Compound Profile

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  79. pH and Color

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  80. Encapsulation techniques to increase lipid stability

    Article • January 2022, Elsevier

    Dr Rubén Domínguez

  81. Food Lipids

    Article • January 2022, Elsevier

    Dr Rubén Domínguez

  82. Introduction and classification of lipids

    Article • January 2022, Elsevier

    Dr Rubén Domínguez

  83. Marine sources: Fish, shellfish, and algae

    Article • January 2022, Elsevier

    Dr Rubén Domínguez

  84. Methods to Assess the Quality of Meat Products

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  85. Peptidomic approach for analysis of bioactive peptides

    Article • January 2022, Elsevier

    Dr Rubén Domínguez

  86. Production of Traditional Mediterranean Meat Products

    Article • January 2022, Springer Science + Business Media

    Dr Rubén Domínguez

  87. Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

    Article • Grasas y Aceites, December 2021, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  88. Protein Oxidation in Muscle Foods: A Comprehensive Review

    Article • Antioxidants, December 2021, MDPI AG

    Dr Rubén Domínguez

  89. Comparative Study of Potato (Solanum tuberosum L.) and Sweet Potato (Ipomoea batatas L.): Evaluation of Proximate Composition, Polyphenol Content, Mineral and Antioxidant Activities

    Article • Applied Sciences, December 2021, MDPI AG

    Mr. Abu Hazafa, Dr Rubén Domínguez

  90. Improving oxidative stability of foods with apple‐derived polyphenols

    Article • Comprehensive Reviews in Food Science and Food Safety, December 2021, Wiley

    Dr Rubén Domínguez

  91. Strategies to Increase the Value of Pomaces with Fermentation

    Article • Fermentation, December 2021, MDPI AG

    Dr Rubén Domínguez

  92. Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

    Article • Foods, November 2021, MDPI AG

    Dr Rubén Domínguez

  93. Comparative Analysis of Statistical and Supervised Learning Models for Freshness Assessment of Oyster Mushrooms

    Article • Food Analytical Methods, November 2021, Springer Science + Business Media

    Dr Rubén Domínguez

  94. Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

    Article • Foods, November 2021, MDPI AG

    Dr Rubén Domínguez

  95. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

    Article • Foods, November 2021, MDPI AG

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  96. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

    Article • Meat Science, November 2021, Elsevier

    Dr Rubén Domínguez

  97. Pork liver protein hydrolysates as extenders of pork patties shelf‐life

    Article • International Journal of Food Science & Technology, October 2021, Oxford University Press (OUP)

    Dr Rubén Domínguez

  98. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

    Article • Meat Science, October 2021, Elsevier

    Dr Rubén Domínguez

  99. Preservation of meat products with natural antioxidants from rosemary

    Article • IOP Conference Series Earth and Environmental Science, October 2021, Institute of Physics Publishing

    Dr Rubén Domínguez

  100. Antibiotics in Aquaculture Systems

    Article • September 2021, Taylor & Francis

    Dr Rubén Domínguez

  101. New Trends in Aquafeed Formulation and Future Perspectives

    Article • September 2021, Taylor & Francis

    Dr Rubén Domínguez

  102. Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

    Article • Applied Sciences, September 2021, MDPI AG

    Dr Rubén Domínguez

  103. Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

    Article • Animals, September 2021, MDPI AG

    Dr Rubén Domínguez

  104. Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

    Article • Foods, September 2021, MDPI AG

    Dr Rubén Domínguez

  105. Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

    Article • Foods, August 2021, MDPI AG

    Dr Rubén Domínguez

  106. The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

    Article • Foods, August 2021, MDPI AG

    Dr Rubén Domínguez

  107. Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed

    Article • Small Ruminant Research, August 2021, Elsevier

    Dr Rubén Domínguez

  108. Evolution of volatile compounds during dry‐cured deer loin processing

    Article • International Journal of Food Science & Technology, July 2021, Oxford University Press (OUP)

    Dr Rubén Domínguez

  109. Dry-Cured Ham

    Article • July 2021, Taylor & Francis

    Dr Rubén Domínguez

  110. Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions

    Article • Small Ruminant Research, July 2021, Elsevier

    Dr Rubén Domínguez

  111. Fatty acid composition of lamb meat from Italian and German local breeds

    Article • Small Ruminant Research, July 2021, Elsevier

    Dr Rubén Domínguez

  112. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

    Article • Molecules, June 2021, MDPI AG

    Dr Rubén Domínguez

  113. Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis

    Article • Marine Drugs, June 2021, MDPI AG

    Dr Rubén Domínguez

  114. Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

    Article • Molecules, June 2021, MDPI AG

    Dr Rubén Domínguez

  115. Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat

    Article • Foods, June 2021, MDPI AG

    Dr Rubén Domínguez

  116. Recent Research Advances in Meat Products

    Article • Foods, June 2021, MDPI AG

    Dr Rubén Domínguez

  117. Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

    Article • International Journal of Food Science & Technology, May 2021, Oxford University Press (OUP)

    Dr Rubén Domínguez

  118. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

    Article • Journal of Food Processing and Preservation, April 2021, Wiley

    Dr Rubén Domínguez

  119. Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

    Article • Foods, April 2021, MDPI AG

    Dr Rubén Domínguez

  120. Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

    Article • Coatings, April 2021, MDPI AG

    Dr Rubén Domínguez

  121. Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

    Article • Marine Drugs, April 2021, MDPI AG

    Dr Rubén Domínguez

  122. Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

    Article • Foods, April 2021, MDPI AG

    Sidonia Martínez, Dr Rubén Domínguez

  123. Cruciferous vegetables as sources of nitrate in meat products

    Article • Current Opinion in Food Science, April 2021, Elsevier

    Dr Rubén Domínguez

  124. Health benefits, extraction and development of functional foods with curcuminoids

    Article • Journal of Functional Foods, April 2021, Elsevier

    Dr Rubén Domínguez

  125. Metallic-based salt substitutes to reduce sodium content in meat products

    Article • Current Opinion in Food Science, April 2021, Elsevier

    Dr Rubén Domínguez

  126. Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization

    Article • Foods, March 2021, MDPI AG

    Dr Rubén Domínguez

  127. The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

    Article • Foods, March 2021, MDPI AG

    Dr Rubén Domínguez

  128. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

    Article • Foods, March 2021, MDPI AG

    Dr Rubén Domínguez

  129. Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

    Article • Molecules, March 2021, MDPI AG

    Dr Rubén Domínguez

  130. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

    Article • Meat Science, March 2021, Elsevier

    Dr Rubén Domínguez

  131. Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

    Article • Meat Science, March 2021, Elsevier

    Dr Rubén Domínguez

  132. Effect of Breed and Finishing Diet on Growth Parameters and Carcass Quality Characteristics of Navarre Autochthonous Foals

    Article • Animals, February 2021, MDPI AG

    Dr Rubén Domínguez

  133. Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products

    Article • Current Opinion in Food Science, February 2021, Elsevier

    Dr Rubén Domínguez

  134. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

    Article • Food Research International, February 2021, Elsevier

    Dr Rubén Domínguez

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

    Article • Molecules, January 2021, MDPI AG

    Dr Rubén Domínguez

  136. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

    Article • International Journal of Food Microbiology, January 2021, Elsevier

    Dr Rubén Domínguez

  137. Heterocyclic aromatic amines in cooked food: Toxicology and analysis

    Article • January 2021, Elsevier

    Dr Rubén Domínguez

  138. Introduction to food fraud

    Article • January 2021, Elsevier

    Dr Rubén Domínguez

  139. Sonocrystallization

    Article • January 2021, Elsevier

    Dr Rubén Domínguez

  140. Strategies to increase the shelf life of meat and meat products with phenolic compounds

    Article • January 2021, Elsevier

    Dr Rubén Domínguez

  141. Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer

    Article • Spanish Journal of Agricultural Research, December 2020, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

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

    Article • Antioxidants, December 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, December 2020, MDPI AG

    Dr Rubén Domínguez

  144. Ganadería extensiva frente al cambio climático en España. Revisión bibliográfica

    Article • Informacion Tecnica Economica Agraria, December 2020, Asociacion Interprofesional Desarrollo Agrario (AIDA)

    Dr Rubén Domínguez

  145. Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

    Article • Applied Sciences, November 2020, MDPI AG

    Dr Rubén Domínguez

  146. Herbal Product Development and Characteristics

    Article • November 2020, Taylor & Francis

    Dr Rubén Domínguez

  147. Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

    Article • Journal of Food Processing and Preservation, November 2020, Wiley

    Dr Rubén Domínguez

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

    Article • Microorganisms, November 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Animals, November 2020, MDPI AG

    Dr Rubén Domínguez

  150. Efecto del sexo y de la alimentación líquida con patata sobre el perfil lipídico en carne de cerdo

    Article • Informacion Tecnica Economica Agraria, November 2020, Asociacion Interprofesional Desarrollo Agrario (AIDA)

    Dr Rubén Domínguez

  151. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle

    Article • Food Research International, November 2020, Elsevier

    Dr Rubén Domínguez

  152. Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties

    Article • Food Chemistry, November 2020, Elsevier

    Dr Rubén Domínguez

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

    Article • Foods, October 2020, MDPI AG

    Mohammed Gagaoua, Dr Rubén Domínguez

  154. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

    Article • Food Research International, October 2020, Elsevier

    Dr Rubén Domínguez

  155. Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

    Article • Fermentation, September 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, September 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Animals, September 2020, MDPI AG

    Dr Rubén Domínguez

  158. Natural Antioxidants from Seeds and Their Application in Meat Products

    Article • Antioxidants, September 2020, MDPI AG

    Professor Igor Tomasevic, Dr Rubén Domínguez

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

    Article • Animals, August 2020, MDPI AG

    Dr Rubén Domínguez

  160. Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand

    Article • Scientific Reports, July 2020, Springer Science + Business Media

    Dr Rubén Domínguez

  161. Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

    Article • Foods, July 2020, MDPI AG

    Dr Rubén Domínguez

  162. Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego

    Article • Informacion Tecnica Economica Agraria, July 2020, Asociacion Interprofesional Desarrollo Agrario (AIDA)

    Dr Rubén Domínguez

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

    Article • Microorganisms, June 2020, MDPI AG

    Dr Rubén Domínguez

  164. 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

    Article • Foods, June 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Antioxidants, June 2020, MDPI AG

    Dr Rubén Domínguez

  166. Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)

    Article • Food Research International, June 2020, Elsevier

    Dr Rubén Domínguez

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

    Article • Gels, May 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, May 2020, MDPI AG

    Professor Igor Tomasevic, Dr Rubén Domínguez

  169. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    Article • LWT, May 2020, Elsevier

    Professor Igor Tomasevic, Dr Rubén Domínguez

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

    Article • Foods, April 2020, MDPI AG

    Professor Igor Tomasevic, Dr Rubén Domínguez

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

    Article • Molecules, March 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, March 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Molecules, February 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Marine Drugs, February 2020, MDPI AG

    Dr Rubén Domínguez

  175. Nutritional Characterization of Sea Bass Processing By-Products

    Article • Biomolecules, February 2020, MDPI AG

    Dr Rubén Domínguez

  176. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

    Article • Current Opinion in Food Science, February 2020, Elsevier

    Dr Rubén Domínguez

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

    Article • Antioxidants, January 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, January 2020, MDPI AG

    Dr Rubén Domínguez

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

    Article • Meat Science, January 2020, Elsevier

    Dr Rubén Domínguez

  180. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

    Article • LWT, January 2020, Elsevier

    Dr Rubén Domínguez

  181. Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

    Article • January 2020, De Gruyter

    Dr Rubén Domínguez

  182. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

    Article • Journal of Food Science and Technology, December 2019, Springer Science + Business Media

    Dr Rubén Domínguez

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

    Article • Marine Drugs, December 2019, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, November 2019, MDPI AG

    Dr Rubén Domínguez

  185. Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

    Article • Current Research in Food Science, November 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  186. One-step recovery of latex papain from Carica papaya using Three Phase Partitioning and its use as milk-clotting and meat-tenderizing agent

    Article • International Journal of Biological Macromolecules, November 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  187. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

    Article • Antioxidants, September 2019, MDPI AG

    Mohammed Gagaoua, Dr Rubén Domínguez

  188. Extraction of Valuable Compounds from Meat By-Products

    Article • September 2019, Taylor & Francis

    Dr Rubén Domínguez

  189. Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

    Article • International Journal of Food Science & Technology, September 2019, Wiley

    Dr Rubén Domínguez

  190. Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

    Article • Journal of Food Science and Technology, August 2019, Springer Science + Business Media

    Dr Rubén Domínguez

  191. 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

    Article • Food Research International, June 2019, Elsevier

    Dr Rubén Domínguez

  192. Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

    Article • Journal of Food Processing and Preservation, March 2019, Wiley

    Dr Rubén Domínguez

  193. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Article • Food Analytical Methods, March 2019, Springer Science + Business Media

    Dr Rubén Domínguez, Professor Igor Tomasevic

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

    Article • Journal of the Science of Food and Agriculture, January 2019, Wiley

    Dr Rubén Domínguez, Dr. Daniel Franco

  195. Exotic Meats: An Alternative Food Source

    Article • January 2019, Springer Science + Business Media

    Mohammed Gagaoua, Dr Rubén Domínguez

  196. Development of new food and pharmaceutical products: Nutraceuticals and food additives

    Article • January 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  197. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products

    Article • January 2019, Elsevier

    Dr Rubén Domínguez

  198. Lipids and fatty acids

    Article • January 2019, Elsevier

    Dr Rubén Domínguez

  199. PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF EXTRACTS FROM Bifurcaria bifurcata ALGA, OBTAINED BY DIVERSE EXTRACTION CONDITIONS USING THREE DIFFERENT TECHNIQUES (HYDROTHERMAL, ULTRASOUNDS AND SUPERCRITICAL CO2)

    Article • Environmental Engineering and Management Journal, January 2019, OAIMDD - EcoZone Publishing House

    Dr Rubén Domínguez

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

    Article • Food Research International, December 2018, Elsevier

    Dr Rubén Domínguez

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

    Article • Trends in Food Science & Technology, December 2018, Elsevier

    Dr Rubén Domínguez

  202. 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

    Article • Food Research International, December 2018, Elsevier

    Dr Rubén Domínguez

  203. 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

    Article • Food Research International, December 2018, Elsevier

    Dr Rubén Domínguez

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

    Article • Journal of the Science of Food and Agriculture, November 2018, Wiley

    Dr Rubén Domínguez

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

    Article • Food Research International, November 2018, Elsevier

    Dr Rubén Domínguez

  206. Influencia del sistema de producción en la calidad de la canal de cerdos de raza Bísara

    Article • Archivos de Zootecnia, October 2018, Cordoba University Press (UCOPress)

    Dr Rubén Domínguez

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

    Article • Journal of the Science of Food and Agriculture, October 2018, Wiley

    Dr Rubén Domínguez

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

    Article • animal, August 2018, Cambridge University Press

    Dr Rubén Domínguez

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

    Article • Food Research International, July 2018, Elsevier

    Dr Amin Mousavi Khaneghah, Dr Rubén Domínguez

  210. Effect of gender on breast and thigh turkey meat quality

    Article • British Poultry Science, May 2018, Taylor & Francis

    Dr Rubén Domínguez, Professor Igor Tomasevic

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

    Article • Food Research International, April 2018, Elsevier

    Dr Rubén Domínguez

  212. Efecto de la edad de sacrificio en el perfil de ácidos grasos de cerdos de raza Celta

    Article • Archivos de Zootecnia, January 2018, Cordoba University Press (UCOPress)

    Dr Rubén Domínguez

  213. Crecimiento de cerdos Bísaros alojados en un sistema hoop barn y en confinamiento tradicional

    Article • Archivos de Zootecnia, January 2018, Cordoba University Press (UCOPress)

    Dr Rubén Domínguez

  214. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

    Article • Journal of Food Quality, January 2018, Hindawi Publishing Corporation

    Dr Rubén Domínguez

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

    Article • Animal Production Science, January 2018, CSIRO Publishing

    Dr Rubén Domínguez

  216. Main Groups of Microorganisms of Relevance for Food Safety and Stability

    Article • January 2018, Elsevier

    Dr Rubén Domínguez

  217. 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

    Article • animal, October 2017, Cambridge University Press

    Dr Rubén Domínguez

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

    Article • Journal of Food Science and Technology, October 2017, Springer Science + Business Media

    Dr Rubén Domínguez

  219. 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

    Article • Food Research International, September 2017, Elsevier

    Dr Rubén Domínguez

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

    Article • Food Research International, September 2017, Elsevier

    Dr Rubén Domínguez

  221. 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 oil...

    Article • Food Research International, September 2017, Elsevier

    Dr Rubén Domínguez

  222. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

    Article • Food Analytical Methods, July 2017, Springer Science + Business Media

    Dr Rubén Domínguez

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

    Article • Journal of the Science of Food and Agriculture, July 2017, Wiley

    Dr Rubén Domínguez

  224. Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

    Article • Current Opinion in Food Science, April 2017, Elsevier

    Dr Rubén Domínguez

  225. Efecto de la inclusión de castaña en la formulación de piensos sobre calidad de la canal y la carne de cerdo industrial

    Article • Informacion Tecnica Economica Agraria, March 2017, Asociacion Interprofesional Desarrollo Agrario (AIDA)

    Dr Rubén Domínguez

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

    Article • Meat Science, February 2017, Elsevier

    Dr Rubén Domínguez

  227. 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

    Article • Journal of Food Science and Technology, January 2017, Springer Science + Business Media

    Dr Rubén Domínguez

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

    Article • Food Research International, November 2016, Elsevier

    Dr Rubén Domínguez

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

    Article • European Journal of Lipid Science and Technology, October 2016, Wiley

    Dr Rubén Domínguez

  230. Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

    Article • LWT, September 2016, Elsevier

    Dr Rubén Domínguez

  231. Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

    Article • Spanish Journal of Agricultural Research, June 2016, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)

    Dr Rubén Domínguez

  232. Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

    Article • Asian Pacific Journal of Tropical Disease, May 2016, Elsevier

    Dr Rubén Domínguez

  233. Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

    Article • Grasas y Aceites, April 2016, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  234. Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

    Article • Grasas y Aceites, April 2016, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  235. Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon

    Article • Grasas y Aceites, February 2016, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  236. The effect of cooking methods on nutritional value of foal meat

    Article • Journal of Food Composition and Analysis, November 2015, Elsevier

    Dr Rubén Domínguez

  237. Physicochemical properties of foal meat as affected by cooking methods

    Article • Meat Science, October 2015, Elsevier

    Dr Rubén Domínguez

  238. Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

    Article • Food Control, September 2015, Elsevier

    Dr Rubén Domínguez

  239. Effect of slaughter age on foal carcass traits and meat quality

    Article • animal, May 2015, Cambridge University Press

    Dr Rubén Domínguez

  240. Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

    Article • Food Control, April 2015, Elsevier

    Dr Rubén Domínguez

  241. Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet

    Article • Journal of Food Composition and Analysis, February 2015, Elsevier

    Dr Rubén Domínguez, Sidonia Martínez

  242. Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

    Article • Grasas y Aceites, January 2015, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  243. Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”

    Article • LWT, January 2015, Elsevier

    Dr Rubén Domínguez

  244. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

    Article • LWT, October 2014, Elsevier

    Dr Rubén Domínguez

  245. Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed

    Article • Grasas y Aceites, July 2014, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez

  246. Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

    Article • Grasas y Aceites, July 2014, Departmento de Publicaciones del CSIC

    Dr Rubén Domínguez, Sidonia Martínez

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

    Article • Meat Science, June 2014, Elsevier

    Dr Rubén Domínguez

  248. Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

    Article • Flavour and Fragrance Journal, March 2014, Wiley

    Dr Rubén Domínguez

  249. Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

    Article • Food Control, June 2012, Elsevier

    Dr Rubén Domínguez