All Stories

  1. 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

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

    Article • Antioxidants, January 2020, MDPI AG

    Dr Rubén Domínguez

  3. 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

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

    Article • Meat Science, January 2020, Elsevier

    Dr Rubén Domínguez

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

    Article • LWT, January 2020, Elsevier

    Dr Rubén Domínguez

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

    Article • January 2020, De Gruyter

    Dr Rubén Domínguez

  7. 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

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

    Article • Marine Drugs, December 2019, MDPI AG

    Dr Rubén Domínguez

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

    Article • Foods, November 2019, MDPI AG

    Dr Rubén Domínguez

  10. 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

  11. 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

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

    Article • Antioxidants, September 2019, MDPI AG

    Mohammed Gagaoua, Dr Rubén Domínguez

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

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

    Article • January 2019, Elsevier

    Mohammed Gagaoua, Dr Rubén Domínguez

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

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

    Article • Food Research International, November 2018, Elsevier

    Dr Rubén Domínguez

  27. 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

  28. 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

  29. 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

  30. 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

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

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

    Dr Rubén Domínguez, Professor Igor Tomasevic

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

    Article • Food Research International, April 2018, Elsevier

    Dr Rubén Domínguez

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

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

    Article • Food Research International, September 2017, Elsevier

    Dr Rubén Domínguez

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

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

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

    Dr Rubén Domínguez

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

    Article • Meat Science, October 2015, Elsevier

    Dr Rubén Domínguez

  58. 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

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

    Article • animal, May 2015, Cambridge University Press

    Dr Rubén Domínguez

  60. 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

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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