Domínguez R - Search Results

1

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?

Leite A, Vasconcelos L, Ferreira I, Domínguez R, Pateiro M, Rodrigues S, Pereira E, Campagnol PCB, Pérez-Alvarez JA, Lorenzo JM, Teixeira A. Leite A, et al. Among authors: dominguez r. Foods. 2023 Jun 27;12(13):2499. doi: 10.3390/foods12132499. Foods. 2023. PMID: 37444237 Free PMC article.

2

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

Domínguez R, Gómez M, Fonseca S, Lorenzo JM. Domínguez R, et al. Meat Sci. 2014 Jun;97(2):223-30. doi: 10.1016/j.meatsci.2014.01.023. Epub 2014 Feb 9. Meat Sci. 2014. PMID: 24583332

3

Effect of slaughter age on foal carcass traits and meat quality.

Domínguez R, Crecente S, Borrajo P, Agregán R, Lorenzo JM. Domínguez R, et al. Animal. 2015 Oct;9(10):1713-20. doi: 10.1017/S1751731115000671. Epub 2015 May 8. Animal. 2015. PMID: 25951928 Free article.

4

Physicochemical properties of foal meat as affected by cooking methods.

Lorenzo JM, Cittadini A, Munekata PE, Domínguez R. Lorenzo JM, et al. Among authors: dominguez r. Meat Sci. 2015 Oct;108:50-4. doi: 10.1016/j.meatsci.2015.05.021. Epub 2015 May 22. Meat Sci. 2015. PMID: 26042921

5

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

Munekata PE, Domínguez R, Franco D, Bermúdez R, Trindade MA, Lorenzo JM. Munekata PE, et al. Among authors: dominguez r. Meat Sci. 2017 Feb;124:54-60. doi: 10.1016/j.meatsci.2016.11.002. Epub 2016 Nov 5. Meat Sci. 2017. PMID: 27835835

6

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. 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.

7

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

Lorenzo JM, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R. Lorenzo JM, et al. Among authors: dominguez r. Food Res Int. 2016 Nov;89(Pt 1):289-295. doi: 10.1016/j.foodres.2016.08.012. Epub 2016 Aug 15. Food Res Int. 2016. PMID: 28460917

8

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals.

Domínguez R, Pateiro M, Crecente S, Ruiz M, Sarriés MV, Lorenzo JM. Domínguez R, et al. J Sci Food Agric. 2018 Jan;98(1):266-273. doi: 10.1002/jsfa.8466. Epub 2017 Jul 17. J Sci Food Agric. 2018. PMID: 28585329

9

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.

Agregán R, Lorenzo JM, Munekata PES, Dominguez R, Carballo J, Franco D. Agregán R, et al. Among authors: dominguez r. Food Res Int. 2017 Sep;99(Pt 3):1095-1102. doi: 10.1016/j.foodres.2016.10.029. Epub 2016 Oct 18. Food Res Int. 2017. PMID: 28865620

10

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

Agregán R, Munekata PES, Franco D, Dominguez R, Carballo J, Lorenzo JM. Agregán R, et al. Among authors: dominguez r. Food Res Int. 2017 Sep;99(Pt 3):979-985. doi: 10.1016/j.foodres.2017.03.043. Epub 2017 Mar 24. Food Res Int. 2017. PMID: 28865624

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