Pateiro M - Search Results

1

Bioactive Compounds from Leaf Vegetables as Preservatives.

Pateiro M, Domínguez R, Munekata PES, Nieto G, Bangar SP, Dhama K, Lorenzo JM. Pateiro M, et al. Foods. 2023 Feb 2;12(3):637. doi: 10.3390/foods12030637. Foods. 2023. PMID: 36766166 Free PMC article. Review.

2

Influence of type of muscles on nutritional value of foal meat.

Lorenzo JM, Pateiro M. Lorenzo JM, et al. Among authors: pateiro m. Meat Sci. 2013 Mar;93(3):630-8. doi: 10.1016/j.meatsci.2012.11.007. Epub 2012 Nov 17. Meat Sci. 2013. PMID: 23273474

3

Influence of muscle type on physicochemical and sensory properties of foal meat.

Lorenzo JM, Pateiro M, Franco D. Lorenzo JM, et al. Among authors: pateiro m. Meat Sci. 2013 May;94(1):77-83. doi: 10.1016/j.meatsci.2013.01.001. Epub 2013 Jan 17. Meat Sci. 2013. PMID: 23391865

4

Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.

Lorenzo JM, Pateiro M. Lorenzo JM, et al. Among authors: pateiro m. Meat Sci. 2013 Oct;95(2):330-5. doi: 10.1016/j.meatsci.2013.04.045. Epub 2013 Apr 26. Meat Sci. 2013. PMID: 23747626

5

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.

Pateiro M, Lorenzo JM, Amado IR, Franco D. Pateiro M, et al. Food Chem. 2014 Mar 15;147:386-94. doi: 10.1016/j.foodchem.2013.09.153. Epub 2013 Oct 10. Food Chem. 2014. PMID: 24206734

6

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté.

Lorenzo JM, Pateiro M, Fontán MC, Carballo J. Lorenzo JM, et al. Among authors: pateiro m. Food Chem. 2014 Jul 15;155:57-63. doi: 10.1016/j.foodchem.2014.01.038. Epub 2014 Jan 23. Food Chem. 2014. PMID: 24594154

7

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.

Pateiro M, Franco D, Carril JA, Lorenzo JM. Pateiro M, et al. J Food Sci Technol. 2015 Aug;52(8):4808-18. doi: 10.1007/s13197-014-1561-x. Epub 2014 Sep 19. J Food Sci Technol. 2015. PMID: 26243901 Free PMC article.

8

Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage.

Pateiro M, Bermúdez R, Lorenzo JM, Franco D. Pateiro M, et al. Antioxidants (Basel). 2015 Jan 14;4(1):42-67. doi: 10.3390/antiox4010042. Antioxidants (Basel). 2015. PMID: 26785337 Free PMC article.

9

Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea).

Pateiro M, Lorenzo JM, Vázquez JA, Franco D. Pateiro M, et al. Antioxidants (Basel). 2015 Jan 27;4(1):102-23. doi: 10.3390/antiox4010102. Antioxidants (Basel). 2015. PMID: 26785340 Free PMC article.

10

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.

Domínguez R, Pateiro M, Agregán R, Lorenzo JM. Domínguez R, et al. Among authors: pateiro m. J Food Sci Technol. 2017 Jan;54(1):26-37. doi: 10.1007/s13197-016-2405-7. Epub 2017 Jan 10. J Food Sci Technol. 2017. PMID: 28242900 Free PMC article.

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