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 | 1184 | 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 | 409 | 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 | 399 | 2018 |
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 | 319 | 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 | 318 | 2014 |
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 | 267 | 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 | 232 | 2020 |
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 | 221 | 2019 |
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 | 220 | 2021 |
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 | 184 | 2020 |
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 | 184 | 2014 |
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 | 176 | 2019 |
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 | 167 | 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 | 155 | 2022 |
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 | 154 | 2020 |
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 | 149 | 2018 |
Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A Review O López-Fernández, R Domínguez, M Pateiro, PES Munekata, ... Antioxidants 9 (6), 479, 2020 | 143 | 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 | 138 | 2020 |
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 | 133 | 2017 |
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 | 133 | 2017 |