Ruben Domínguez-Valencia

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Coauteurs

Jose Manuel Lorenzo RodriguezCentro Tecnologico de la CarneAdresse e-mail validée de ceteca.net
Paulo Eduardo Sichetti MunekataMeat Technology Center of GaliciaAdresse e-mail validée de ceteca.net
Paulo Cezar Bastianello CampagnolProfessor da Universidade Federal de Santa MariaAdresse e-mail validée de ufsm.br
Eva María Santos LópezUniversidad Autónoma del Estado de HidalgoAdresse e-mail validée de uaeh.edu.mx
Marco Antonio TrindadeProfessor Associado, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), UniversidAdresse e-mail validée de usp.br
Gabriele RocchettiUniversità Cattolica del Sacro CuoreAdresse e-mail validée de unicatt.it
Aristide MaggiolinoUniversità degli studi di Bari "A. Moro" Dipartimento di Medicina VeterinariaAdresse e-mail validée de uniba.it
Igor TomasevicUniversity of Belgrade, German Institute of Food Technologies (DIL),Adresse e-mail validée de dil-ev.de
Pasquale De PaloDipartimento di Medicina Veterinaria - Università di Bari A. MoroAdresse e-mail validée de uniba.it
Luigi LuciniUniversità Cattolica Sacro CuoreAdresse e-mail validée de unicatt.it
Andrea Carla da Silva BarrettoProfessor de Tecnologia de Carnes e Desenvolivmento de Produtos, UnespAdresse e-mail validée de ibilce.unesp.br
Sonia FonsecaQuadram InstituteAdresse e-mail validée de quadram.ac.uk
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasAdresse e-mail validée de unicamp.br
Benjamin M. BohrerThe Ohio State UniversityAdresse e-mail validée de osu.edu
Márcio Vargas-RamellaProfessor Universidade do Estado de Santa Catarina - UDESCAdresse e-mail validée de udesc.br
Patricia Gullón EstévezAdresse e-mail validée de uvigo.es
Inmaculada FrancoCatedrática Tecnología de AlimentosAdresse e-mail validée de uvigo.es
Daniel Franco RuizInvestigador Centro Tecnologico de la CarneAdresse e-mail validée de ceteca.net
Camila Bis-SouzaIBILCE/UNESPAdresse e-mail validée de unesp.br
Mª Victoria Sarries MartinezProfesora de Producción Animal, Universidad Pública de NavarraAdresse e-mail validée de unavarra.es

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Ruben Domínguez-Valencia

Centro Tecnolóxico da Carne

Adresse e-mail validée de ceteca.net - Page d'accueil

Food Science and Technology.


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo Antioxidants 8 (10), 429, 2019	1098	2019
Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018	397	2018
Active packaging films with natural antioxidants to be used in meat industry: A review R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ... Food Research International 113, 93-101, 2018	392	2018
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat R Domínguez, M Gómez, S Fonseca, JM Lorenzo Meat science 97 (2), 223-230, 2014	317	2014
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ... Food Research International 113, 156-166, 2018	308	2018
Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description JM Lorenzo, PE Munekata, R Dominguez, M Pateiro, JA Saraiva, ... Innovative Technologies for Food Preservation, 53-107, 2018	238	2018
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview PES Munekata, G Rocchetti, M Pateiro, L Lucini, R Domínguez, ... Current Opinion in Food Science 31, 81-87, 2020	218	2020
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products M Pateiro, PES Munekata, AS Sant'Ana, R Domínguez, ... International Journal of Food Microbiology 337, 108966, 2021	209	2021
Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products F Al Khawli, M Pateiro, R Domínguez, JM Lorenzo, P Gullón, ... Marine Drugs 17 (12), 689, 2019	207	2019
Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat R Domínguez, M Gómez, S Fonseca, JM Lorenzo LWT-Food Science and Technology 58 (2), 439-445, 2014	180	2014
Tomato as Potential Source of Natural Additives for Meat Industry. A Review R Domínguez, P Gullón, M Pateiro, PES Munekata, W Zhang, JM Lorenzo Antioxidants 9 (1), 73, 2020	173	2020
Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique R Domínguez, L Purriños, C Pérez-Santaescolástica, M Pateiro, FJ Barba, ... Food Analytical Methods 12, 1263-1284, 2019	164	2019
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 … M Pateiro, FC Vargas, AAIA Chincha, AS Sant'Ana, I Strozzi, G Rocchetti, ... Food Research International 114, 55-63, 2018	147	2018
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ... Foods 9 (3), 288, 2020	146	2020
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties R Domínguez, L Zhang, G Rocchetti, L Lucini, M Pateiro, PES Munekata, ... Food Chemistry 330, 127266, 2020	140	2020
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers J Carvalho Barros, PES Munekata, FAL de Carvalho, M Pateiro, FJ Barba, ... Foods 9 (1), 44, 2020	136	2020
Protein Oxidation in Muscle Foods: A Comprehensive Review R Domínguez, M Pateiro, PES Munekata, W Zhang, P Garcia-Oliveira, ... Antioxidants 11 (1), 60, 2022	134	2022
Healthy Spanish salchichón enriched with encapsulated n− 3 long chain fatty acids in konjac glucomannan matrix JM Lorenzo, PES Munekata, M Pateiro, PCB Campagnol, R Domínguez Food Research International 89, 289-295, 2016	131	2016
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 R Domínguez, M Pateiro, R Agregán, JM Lorenzo Journal of food science and technology 54 (1), 26-37, 2017	128	2017
Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus … R Agregán, PE Munekata, R Domínguez, J Carballo, D Franco, ... Food Research International 99, 986-994, 2017	127	2017

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