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1

Addressing the authenticity and traceability of Spanish and..:

Lorenzo, José M. ; Campagnol, Paulo C.B. ; Perez-Alvarez, José A...
Trends in Food Science & Technology. 149 (2024) - p. 104561 , 2024

Link: https://doi.org/10.1016/..

2

Sample Preparation Methods for Fatty Acid Analysis in Diffe..:

Filho, Carlos B. ; Furlan, Junior M. ; de Menezes, Cristiano R....
Food Analytical Methods. 16 (2023) 4 - p. 749-758 , 2023

Link: https://doi.org/10.1007/..

3

Approaches to Assess the Functionality of Meat Products Mad..:

Campos-González, Nill ; Gómez-Salazar, Julián Andrés ; Cerón-García, Abel...
Food Reviews International. 40 (2023) 6 - p. 1678-1702 , 2023

Link: https://doi.org/10.1080/..

4

Ultrasound and salt reduction effect on physicochemical and..:

Galván‐Navarro, Andrea ; Sosa‐Morales, María Elena ; Delgado‐García, Jorge...
Journal of Food Science. 88 (2023) 12 - p. 5176-5190 , 2023

Link: https://doi.org/10.1111/..

5

Did the Addition of Olive Cakes Obtained by Different Metho..:

Leite, Ana ; Vasconcelos, Lia ; Ferreira, Iasmin...
Foods. 12 (2023) 13 - p. 2499 , 2023

Link: https://doi.org/10.3390/..

6

Natural Antimicrobials: A Clean Label Strategy to Improve t..:

Santiesteban-López, Norma Angélica ; Gómez-Salazar, Julián Andrés ; Santos, Eva M....
Foods. 11 (2022) 17 - p. 2613 , 2022

Link: https://doi.org/10.3390/..

7

Comparison Between HPLC-PAD and GC-MS Methods for the Quant..:

López-Fernández, Olalla ; Domínguez, Rubén ; Santos, Eva M....
Food Analytical Methods. 15 (2022) 4 - p. 1118-1131 , 2022

Link: https://doi.org/10.1007/..

8

Lipid Oxidation (Primary and Secondary Products):

, In: Methods to Assess the Quality of Meat Products; Methods and Protocols in Food Science,

Leães, Yasmim S. V. ; Lorenzo, José Manuel ; Cichoski, Alexandre J.... - p. 115-132 , 2022

Link: https://doi.org/10.1007/..

9

Can the Introduction of Different Olive Cakes Affect the Ca..:

Leite, Ana ; Domínguez, Rubén ; Vasconcelos, Lia...
Foods. 11 (2022) 11 - p. 1650 , 2022

Link: https://doi.org/10.3390/..

10

Use of Healthy Emulsion Hydrogels to Improve the Quality of..:

Foggiaro, Danila ; Domínguez, Rubén ; Pateiro, Mirian...
Foods. 11 (2022) 4 - p. 596 , 2022

Link: https://doi.org/10.3390/..

11

Fatty Acids:

, In: Methods to Assess the Quality of Meat Products; Methods and Protocols in Food Science,

Domínguez, Rubén ; Purriños, Laura ; Pateiro, Mirian... - p. 41-52 , 2022

Link: https://doi.org/10.1007/..

12

Chemical, Physicochemical and Sensorial Characterization of..:

Leite, Ana ; Vasconcelos, Lia ; Ferreira, Iasmin...
Foods. 11 (2022) 19 - p. 3079 , 2022

Link: https://doi.org/10.3390/..

13

Effect of NaCl Partial Replacement by Chloride Salts on Phy..:

Vargas-Ramella, Marcio ; Lorenzo, José M. ; Domínguez, Rubén...
Foods. 10 (2021) 3 - p. 669 , 2021

Link: https://doi.org/10.3390/..

14

Physicochemical Composition and Nutritional Properties of D..:

Vargas-Ramella, Marcio ; Munekata, Paulo E. S. ; Pateiro, Mirian...
Foods. 9 (2020) 5 - p. 571 , 2020

Link: https://doi.org/10.3390/..

15

Inclusion of Healthy Oils for Improving the Nutritional Cha..:

Vargas-Ramella, Márcio ; Munekata, Paulo E. S. ; Gagaoua, Mohammed...
Foods. 9 (2020) 10 - p. 1487 , 2020

Link: https://doi.org/10.3390/..

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