E-LIB Suche - Ergebnisse für: Munekata, Paulo

1

Improving the Sensory, Nutritional and Physicochemical Qual..:

Munekata, Paulo
Foods. 10 (2021) 9 - p. 2060 , 2021

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

2

Phenolic Compounds Obtained from Olea europaea By-Products ..:

Munekata, Paulo ; Nieto, Gema ; Pateiro, Mirian.
Antioxidants. 9 (2020) 11 - p. 1061 , 2020

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

3

Anthocyanins: antioxidant properties, sources and health be..

Nutrition and diet research progress

Lorenzo Rodríguez, José Manuel ; Barba, Francisco ; Munekata, Paulo , 2020

Link: https://search.ebscohost..

4

Antioxidant Potential of Extracts Obtained from Macro- (Asc..:

Agregán, Rubén ; Munekata, Paulo ; Franco, Daniel...
Medicines. 5 (2018) 2 - p. 33 , 2018

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

5

Proximate Composition and Nutritional Value of Three Macroa..:

Lorenzo, José ; Agregán, Rubén ; Munekata, Paulo...
Marine Drugs. 15 (2017) 11 - p. 360 , 2017

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

6

Immobilization of oils using hydrogels as strategy to repla..:

Domínguez, Rubén ; Munekata, Paulo ES ; Pateiro, Mirian..
Current Opinion in Food Science. 37 (2021) - p. 135-144 , 2021

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

7

Cruciferous vegetables as sources of nitrate in meat produc..:

Munekata, Paulo ES ; Pateiro, Mirian ; Domínguez, Rubén..
Current Opinion in Food Science. 38 (2021) - p. 1-7 , 2021

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

8

Metallic-based salt substitutes to reduce sodium content in..:

Pateiro, Mirian ; Munekata, Paulo ES ; Cittadini, Aurora..
Current Opinion in Food Science. 38 (2021) - p. 21-31 , 2021

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

9

Foodomics in meat quality:

Munekata, Paulo ES ; Pateiro, Mirian ; López-Pedrouso, María..
Current Opinion in Food Science. 38 (2021) - p. 79-85 , 2021

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

10

Main Groups of Microorganisms of Relevance for Food Safety ..:

, In: Innovative Technologies for Food Preservation,

Lorenzo, Jose M. ; Munekata, Paulo E. ; Dominguez, Ruben... - p. 53-107 , 2018

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

11

List of Contributors:

, In: Innovative Technologies for Food Preservation,

Ahrné, Lilia ; Alexandre, Elisabete M.C. ; Augusto, Pedro E.D.... - p. xi-xii , 2018

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

12

Proximate composition, phenolic content and in vitro antiox..:

Agregán, Rubén ; Munekata, Paulo E. ; Domínguez, Ruben...
Food Research International. 99 (2017) - p. 986-994 , 2017

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

13

Effect of commercial starter cultures on free amino acid, b..:

Domínguez, Rubén ; Munekata, Paulo E. ; Agregán, Rubén.
LWT - Food Science and Technology. 71 (2016) - p. 47-53 , 2016

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

14

Influence of partial replacement of NaCl with KCl, CaCl 2 a..:

Lorenzo, José M. ; Cittadini, Aurora ; Bermúdez, Roberto..
Food Control. 55 (2015) - p. 90-96 , 2015

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

15

Physicochemical properties of foal meat as affected by cook..:

Lorenzo, José M. ; Cittadini, Aurora ; Munekata, Paulo E..
Meat Science. 108 (2015) - p. 50-54 , 2015

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