Ruben Domínguez - Dissemin

Papers authored by Ruben Domínguez

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2018 J. M. Lorenzo

, R. Domínguez

, D. Franco, R. Bermúdez

, L. Purriños, M. Pateiro

Effect of slaughter age on the fatty acid profile of Celta pig breed,Efecto de la edad de sacrificio en el perfil de ácidos grasos de cerdos de raza Celta

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Jose M. Lorenzo

, Paulo E. Munekata, Ruben Dominguez

, Mirian Pateiro

, Jorge A. Saraiva, Daniel Franco

Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description

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J. P. P. Araújo, J. O. L. Cerqueira, P. Pires, I. Amorim, J. Durão, Cadavez, J. Santos Silva, R. Dominguez

, R. Bermúdez

, J. M. Lorenzo

Growth performance of Bísaro pigs in hoop barn and confinement housing systems,Crecimiento de cerdos Bísaros alojados en un sistema hoop barn y en confinamiento tradicional

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This paper was not found in any repository, but could be made available legally by the author.

2017 M. Ruiz, M. V. Sarriés, M. J. Beriain, S. Crecente, R. Domínguez

, J. M. Lorenzo

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

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Paulo Eduardo Sichetti Munekata, Rubén Domínguez

, Paulo Cezar Bastianello Campagnol, Daniel Franco, Marco Antonio Trindade, José Manuel Lorenzo

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

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Rubén Agregán, Paulo E. S. Munekata, Daniel Franco, Ruben Dominguez

, Javier Carballo, José M. Lorenzo

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

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Rubén Agregán, Paulo E. Munekata, Ruben Domínguez

, Javier Carballo, Daniel Franco, José M. Lorenzo

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 under accelerated storage conditions

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Rubén Agregán, José M. Lorenzo

, Paulo E. S. Munekata, Ruben Dominguez

, Javier Carballo, Daniel Franco

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

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Rubén Domínguez

, Francisco J. Barba, Juan A. Centeno, Predrag Putnik, Hami Alpas, José M. Lorenzo

Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

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José Manuel Lorenzo

, Paulo Eduardo Sichetti Munekata, Ruben Domínguez

Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

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P. E. S. Munekata, R. Domínguez

, D. Franco, R. Bermúdez

, M. A. Trindade, Jose M. Lorenzo

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

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M. C. de Jesús, R. Domínguez

, J. Cantalapiedra, A. Iglesias, J. M. Lorenzo

Effect the inclusion of chestnut in feed formulation on carcass and meat quality of industrial pig,Efecto de la inclusión de castaña en la formulación de piensos sobre calidad de la canal y la carne de cerdo industrial

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J. M. Lorenzo

, P. E. S. Munekata, J. C. Baldin, D. Franco, R. Domínguez

, Trindade

The use of natural antioxidants to replace chemical antioxidants in foods

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This paper is available in a repository.

Rubén Domínguez

, Mirian Pateiro

, Rubén Agregán, José M. Lorenzo

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

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R. Domínguez

, M. Pateiro

, C. Pérez-Santaescolástica, P. E. S. Munekata, J. M. Lorenzo

Salt reduction strategies in meat products made from whole pieces

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2016 Jose M. Lorenzo

, Paulo Eduardo Sichetti Munekata, Mirian Pateiro

, Paulo Cezar Bastianello Campagnol, Ruben Domínguez

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

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Rubén Domínguez

, Mirian Pateiro

, Paulo Eduardo Sichetti Munekata, Paulo Cezar Bastianello Campagnol, José M. Lorenzo

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

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This paper is made freely available by the publisher.

Carmen De Jesús, Rubén Domínguez

, Jesús Cantalapiedra, Antonio Iglesias, José M. Lorenzo

Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

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Rubén Domínguez

, Rubén Agregán, José Manuel Lorenzo

Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

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J. M. Lorenzo

, R. Domínguez

, R. Agregán, A. Gonçalves

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

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Papers authored by Ruben Domínguez