???global.info.a_carregar???
Identificação

Identificação pessoal

Nome completo
Daniel Franco Ruiz

Nomes de citação

  • Ruiz, Daniel

Identificadores de autor

Ciência ID
1E1F-E069-1AFE
ORCID iD
0000-0002-0093-7042
Formação
Grau Classificação
1995/01/01 - 2001/01/01
Concluído
 Chemical Sciences (Graduado)
Especialização em Chemical Sciences
Universidade de Santiago de Compostela, Espanha
"Oilseed Processing: Ethanolic extraction of Chilean Hazelnut (Guevina avellana) and Rosehip (Rosa moschata)." (TESE/DISSERTAÇÃO)
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2009/01/07 - Atual Investigador principal (carreira) (Investigação) Centro Tecnolóxico da Carne, Espanha
Centro Tecnolóxico da Carne, Espanha
2005/01/03 - 2009/01/06 Pós-doutorado (Investigação) Centro de investigaciones Agrarias de Mabegondo, Espanha
2003/02/27 - 2005/01/03 Pós-doutorado (Investigação) Consejo Superior de Investigaciones Científicas, Espanha
Instituto de Investigacións Mariñas, Espanha
1998/11/30 - 2001/01/01 Investigador (Investigação) Universidade de Santiago de Compostela, Espanha
Projetos

Projeto

Designação Financiadores
2018/01/01 - 2022/01/01 AQUAculture and Agriculture BIOmass side stream PROteins and bioactives for Feed, FITness and health promoting nutritional supplements
H2020-BBI-JTI-2017
Investigador
Em curso
2018/01/01 - 2020/01/01 Holistic production to reduce the ecological footprint of meat
ERANET-SUSAN Ref.: 2016048
Investigador
Concluído
2017/01/01 - 2020/01/01 Obtaining bioactive peptides from co-products of animal origin to increase the shelf life of meat products
RTA2017-00024-C04-04
Investigador
Em curso
2017/01/01 - 2020/01/01 Increase of the shelf life of sliced-cooked ham made from meat with low water retention capacity using active packaging
RTA2017-00021-C00-00
Investigador
Concluído
2017/01/01 - 2020/01/01 Meat quality from animal of mountain pastures
RTA2017-00081-C04-04
Investigador
2017/01 - 2020/01 Obtaining bioactive peptides from co-products of animal origin to increase the shelf life of meat products
RTA2017-00024-C04-04
 N/A
2017/01 - 2020/01 Increase of the shelf life of sliced-cooked ham made from meat with low water retention capacity using active packaging
RTA2017-00021-C00-00
 N/A
2016/01/01 - 2019/01/01 Increase in the useful life and quality of products derived from deer and development of new products
RTC-2016-5327-2
Investigador
Concluído
2016/01/01 - 2018/01/01 New system of incorporation of antimicrobials and natural antioxidants, adsorbed in hydrotalcites, for active packages in meat products
ITC-20161009
Investigador
Concluído
2015/01/01 - 2018/01/01 Identification of Biomarkers of Stress in autochthonous Bovine Breeds related to meat quality: sensory, proteomic and genetic biomarkers associated with pre-slaughter stress
RTA2014-00034-C04-04
Investigador responsável
Concluído
2015/01 - 2018/01 Identification of Biomarkers of Stress in autochthonous Bovine Breeds related to meat quality: sensory, proteomic and genetic biomarkers associated with pre-slaughter stress
RTA2014-00034-C04-04
 N/A
2015/01/01 - 2017/01/01 Research and development of ingredients and protein foods with technological and healthy functionalities focused to specific population and target groups
ITC20151395
Investigador
Concluído
2014/01/01 - 2017/01/01 Objective characterization and detection of texture defects in dry-cured ham using non-destructive technologies. Development and evaluation of corrective measures
RTA2013-00030-C03-03
Investigador
Concluído
2014/01 - 2017/01 Objective characterization and detection of texture defects in dry-cured ham using non-destructive technologies. Development and evaluation of corrective measures
RTA2013-00030-C03-03
 N/A
2013/01/01 - 2015/01/01 Technologies for the diagnosis control and improvement of the health status of animals raised under intensive production systems and the quality of their prodcuts
ITC2013-3039
Investigador responsável
Concluído
2013/01/01 - 2015/01/01 Effect of the production and quality of the egg of the “Galiña de Mos” breed versus an industrial genotype in an artisanal production system with different feeding alternatives. Characterization of the carcass and meat quality of cull hens
FEADER 2013/25
Investigador responsável
Concluído
2013/01/01 - 2015/01/01 Study of the physicochemical, nutritional and organoleptic characteristics of P.G.I. Galician veal in different livestock production systems
FEADER 2013/01
Investigador responsável
Concluído
2012/01/01 - 2014/01/01 Characterization of the Pulardas (young hens) and capons of the Mos breed in an artisan system. Comparison with an industrial breed reared in an outdoor system
FEADER 2012/46
Investigador responsável
Concluído
2012/01/01 - 2012/01/01 Study of the supplementation with chestnuts in the pig feeding for the development of a new products
FEADER 2012/38
Investigador responsável
Concluído
2010/01/01 - 2012/01/01 Study of the physicochemical, nutritional and organoleptic characteristics of the meat of Galician veal and Supreme Galician veal
Galician Government (XUGA) (FEADER 2010)
Investigador responsável
Concluído
2009/01/01 - 2012/01/01 Extension of the shelf life of Celtic pork meat products using natural antioxidants
XUGA-INCITE (09TAL006CT)
Investigador responsável
Concluído
2009/01/01 - 2012/01/01 Valorization of the seaweed residues generated in the cleaning and conditioning of shellfish banks
XUGA-INCITE (09MDS003CT)
Investigador responsável
Concluído
Produções

Publicações

Artigo em revista
  1. Marcio Vargas-Ramella; Paulo E. S. Munekata; Mirian Pateiro; Daniel Franco; José M. Lorenzo; Rubén Domínguez. "Evolution of volatile compounds during dry-cured deer loin processing". International Journal of Food Science & Technology (2021): https://doi.org/10.1111/ijfs.15255.
    10.1111/ijfs.15255
  2. Claudia Fuente-García; Noelia Aldai; Enrique Sentandreu; Mamen Oliván; Daniel Franco; Susana García-Torres; Luis Javier R Barron; Miguel Ángel Sentandreu. "Caspase activity in post mortem muscle and its relation to cattle handling practices". Journal of the Science of Food and Agriculture (2021): https://doi.org/10.1002/jsfa.11293.
    10.1002/jsfa.11293
  3. Paula Borrajo; Mirian Pateiro; Paulo E.S. Munekata; Daniel Franco; Rubén Domínguez; Mohamed Mahgoub; José M. Lorenzo. "Pork liver protein hydrolysates as extenders of pork patties shelf-life". International Journal of Food Science & Technology (2021): https://doi.org/10.1111/ijfs.15359.
    10.1111/ijfs.15359
  4. Márcio Vargas-Ramella; Mirian Pateiro; Aristide Maggiolino; Michele Faccia; Daniel Franco; Pasquale De Palo; José M. Lorenzo. "Buffalo Milk as a Source of Probiotic Functional Products". Microorganisms 9 11 (2021): 2303-2303. https://doi.org/10.3390/microorganisms9112303.
    10.3390/microorganisms9112303
  5. Márcio Vargas-Ramella; José M. Lorenzo; Benjamin M. Bohrer; Mirian Pateiro; Jesús J. Cantalapiedra; Daniel Franco. "A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted". Foods 10 10 (2021): 2389-2389. https://doi.org/10.3390/foods10102389.
    10.3390/foods10102389
  6. Alberto J. Huertas-Alonso; Mohsen Gavahian; Diego Jesús González; Milad Hadidi; Manuel Salgado-Ramos; Mª del Prado Sánchez Verdú; Mario J. Simirgiotis; et al. "Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction". Antioxidants (2021): https://www.mdpi.com/2076-3921/10/11/1652.
    10.3390/antiox10111652
  7. Márcio Vargas-Ramella; Mirian Pateiro; Mohsen Gavahian; Daniel Franco; Wangang Zhang; Amin Mousavi Khaneghah; Yolanda Guerrero-Sánchez; José M. Lorenzo. "Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables". Trends in Food Science & Technology 115 (2021): 1-11. https://doi.org/10.1016/j.tifs.2021.06.037.
    10.1016/j.tifs.2021.06.037
  8. Márcio Vargas-Ramella; José M. Lorenzo; Sol Zamuz; María Esperanza Valdés; Daniel Moreno; María C. Guamán Balcázar; José M. Fernández-Arias; Jorge F. Reyes; Daniel Franco. "The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life". Antioxidants 10 8 (2021): 1290-1290. https://doi.org/10.3390/antiox10081290.
    10.3390/antiox10081290
  9. Rubén Agregán; Noemí Echegaray; María López-Pedrouso; Rana Muhammad Aadil; Christophe Hano; Daniel Franco; José M. Lorenzo. "Proteomic Advances in Cereal and Vegetable Crops". Molecules (2021): https://doi.org/10.3390/molecules26164924.
    10.3390/molecules26164924
  10. Susana García-Torres; María Cabeza de Vaca; David Tejerina; María Pilar Romero-Fernández; Alberto Ortiz; Daniel Franco; Miguel Angel Sentandreu; Mamen Oliván. "Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality". Animals 11 8 (2021): 2291-2291. https://doi.org/10.3390/ani11082291.
    10.3390/ani11082291
  11. María López-Pedrouso; José M. Lorenzo; Tomás Landete-Castillejos; Louis Chonco; Francisco Javier Pérez-Barbería; Andrés García; María-Pilar López-Garrido; Daniel Franco. "SWATH-MS Quantitative Proteomic Analysis of Deer Antler from Two Regenerating and Mineralizing Sections". Biology 10 7 (2021): 679-679. https://doi.org/10.3390/biology10070679.
    10.3390/biology10070679
  12. Rubén Agregán; Noemí Echegaray; María López-Pedrouso; Radwan Kharabsheh; Daniel Franco; José M. Lorenzo. "Proteomic Advances in Milk and Dairy Products". Molecules (2021): https://doi.org/10.3390/molecules26133832.
    10.3390/molecules26133832
  13. Marcio Vargas-Ramella; José M. Lorenzo; Rubén Domínguez; Mirian Pateiro; Paulo E. S. Munekata; Paulo C. B. Campagnol; Daniel Franco. "Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina". Foods (2021): https://doi.org/10.3390/foods10030669.
    10.3390/foods10030669
  14. María López-Pedrouso; José M. Lorenzo; Mohammed Gagaoua; Daniel Franco. "Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork". Biology (2020): https://doi.org/10.3390/biology9110393.
    10.3390/biology9110393
  15. Márcio Vargas-Ramella; Paulo E. S. Munekata; Mohammed Gagaoua; Daniel Franco; Paulo C. B. Campagnol; Mirian Pateiro; Andrea Carla da Silva Barretto; Rubén Domínguez; José M. Lorenzo. "Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage". Foods (2020): https://doi.org/10.3390/foods9101487.
    10.3390/foods9101487
  16. María López-Pedrouso; José M. Lorenzo; Mohammed Gagaoua; Daniel Franco. "Current Trends in Proteomic Advances for Food Allergen Analysis". Biology 9 9 (2020): 247-247. https://doi.org/10.3390/biology9090247.
    10.3390/biology9090247
  17. Raquel Rodríguez-Vázquez; Mirian Pateiro; María López-Pedrouso; Antonio Gende; Santiago Crecente; Martina P. Serrano; Jesús González; et al. "Influence of production system and finishing feeding on meat quality of Rubia Gallega calves". Spanish Journal of Agricultural Research (2020): https://doi.org/10.5424/sjar/2020183-16438.
    10.5424/sjar/2020183-16438
  18. Paula Borrajo; María López-Pedrouso; Daniel Franco; Mirian Pateiro; José M. Lorenzo. "Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme". Applied Sciences 10 11 (2020): 3950-3950. https://doi.org/10.3390/app10113950.
    10.3390/app10113950
  19. R. Rodríguez-Vázquez; A. Mato; M. López-Pedrouso; D. Franco; M.A. Sentandreu; C. Zapata. "Measuring quantitative proteomic distance between Spanish beef breeds". Food Chemistry 315 (2020): 126293-126293. https://doi.org/10.1016/j.foodchem.2020.126293.
    10.1016/j.foodchem.2020.126293
  20. Zabihollah Nemati; Kazem Alirezalu; M. Besharati; Saeid Amirdahri; Daniel Franco; Jose Manuel Lorenzo Rodriguez. "Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E". Foods (2020): https://www.mdpi.com/2304-8158/9/6/798.
    10.3390/foods9060798
  21. Artur J. Martins; José M. Lorenzo; Daniel Franco; Mirian Pateiro; Rubén Domínguez; Paulo E. S. Munekata; Lorenzo M. Pastrana; et al. "Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes". Gels 6 2 (2020): 17-17. https://doi.org/10.3390/gels6020017.
    10.3390/gels6020017
  22. Marcio Vargas-Ramella; Paulo E. S. Munekata; Mirian Pateiro; Daniel Franco; Paulo C. B. Campagnol; Igor Tomasevic; Rubén Domínguez; José M. Lorenzo. "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils". Foods 9 5 (2020): 571-571. https://doi.org/10.3390/foods9050571.
    10.3390/foods9050571
  23. Antonella Dalle Zotte; Elizabeth Gleeson; Daniel Franco; Marco Cullere; José Manuel Lorenzo. "Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens". Foods 9 5 (2020): 546-546. https://doi.org/10.3390/foods9050546.
    10.3390/foods9050546
  24. Paula Borrajo; Mirian Pateiro; Mohammed Gagaoua; Daniel Franco; Wangang Zhang; José Manuel Lorenzo. "Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain". Applied Sciences 10 7 (2020): 2290-2290. https://doi.org/10.3390/app10072290.
    10.3390/app10072290
  25. Aline Moreira Portela Melo; María López-Pedrouso; Roberto Germano Costa; Daniel Franco; Arlindo Alencar Araripe Noronha Moura; Taciane Alves Silva; Frederico Bruno Mendes Batista Moreno; et al. "Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14328.
    10.1111/ijfs.14328
  26. Daniel Franco; Diego Rois; Anisia Arias; José Ramón Justo; Francisco J. Marti-Quijal; Sucheta Khubber; Francisco J. Barba; María López-Pedrouso; José Manuel Lorenzo. "Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens". Foods (2020): https://doi.org/10.3390/foods9030342.
    10.3390/foods9030342
  27. Marcio Vargas-Ramella; Rubén Domínguez; Mirian Pateiro; Daniel Franco; Francisco J. Barba; José M. Lorenzo. "Chemical and physico-chemical changes during the dry-cured processing of deer loin". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14342.
    10.1111/ijfs.14342
  28. María López-Pedrouso; Raquel Rodríguez-Vázquez; Laura Purriños; Mamen Oliván; Susana García-Torres; Miguel Ángel Sentandreu; José Manuel Lorenzo; Carlos Zapata; Daniel Franco. "Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time". Foods 9 2 (2020): 176-176. https://doi.org/10.3390/foods9020176.
    10.3390/foods9020176
  29. Daniel Franco; Paulo E. S. Munekata; Rubén Agregán; Roberto Bermúdez; María López-Pedrouso; Mirian Pateiro; José M. Lorenzo. "Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues". Antioxidants 9 2 (2020): 90-90. https://doi.org/10.3390/antiox9020090.
    10.3390/antiox9020090
  30. Daniel Franco; Artur J Martins; María López-Pedrouso; Miguel A Cerqueira; Laura Purriños; Lorenzo M Pastrana; António A Vicente; Carlos Zapata; José M Lorenzo. "Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages". Journal of the Science of Food and Agriculture 100 1 (2020): 218-224. https://doi.org/10.1002/jsfa.10025.
    10.1002/jsfa.10025
  31. Daniel Franco; Artur Martins; María López-Pedrouso; Laura Purriños; Miguel Cerqueira; António Vicente; Lorenzo Pastrana; Carlos Zapata; José Lorenzo. "Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics". Foods 8 9 (2019): 366-366. https://doi.org/10.3390/foods8090366.
    10.3390/foods8090366
  32. Rubén Agregán; Francisco J Barba; Mohsen Gavahian; Daniel Franco; Amin Mousavi Khaneghah; Javier Carballo; Isabel CFR Ferreira; Andrea Carla Silva Barretto; José M Lorenzo. "Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels". Journal of the Science of Food and Agriculture (2019): https://doi.org/10.1002/jsfa.9694.
    10.1002/jsfa.9694
  33. María López-Pedrouso; Daniel Franco; Martina P. Serrano; Aristide Maggiolino; Tomás Landete-Castillejos; Pasquale De Palo; José M. Lorenzo. "A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality". Journal of Proteomics 205 (2019): 103422-103422. https://doi.org/10.1016/j.jprot.2019.103422.
    10.1016/j.jprot.2019.103422
  34. Fernando Gálvez; Aristide Maggiolino; Rubén Domínguez; Mirian Pateiro; Sandra Gil; Pasquale De Palo; Javier Carballo; Daniel Franco; José M Lorenzo. "Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study". Journal of the Science of Food and Agriculture 99 6 (2019): 2947-2956. https://doi.org/10.1002/jsfa.9508.
    10.1002/jsfa.9508
  35. Claudia Fuente-Garcia; Noelia Aldai; Enrique Sentandreu; Mamen Oliván; Susana García-Torres; Daniel Franco; Carlos Zapata; Miguel Angel Sentandreu. "Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry". Journal of Proteomics (2019): https://doi.org/10.1016/j.jprot.2018.10.013.
    10.1016/j.jprot.2018.10.013
  36. Javier Bernal; Daniel Mouzo; María López-Pedrouso; Daniel Franco; Lucio García; Carlos Zapata. "The Major Storage Protein in Potato Tuber Is Mobilized by a Mechanism Dependent on Its Phosphorylation Status". International Journal of Molecular Sciences (2019): https://www.mdpi.com/1422-0067/20/8/1889.
    10.3390/ijms20081889
  37. Noemí Echegaray; Belén Gómez; Francisco J. Barba; Daniel Franco; Mario Estévez; Javier Carballo; Krystian Marszalek; Jose M. Lorenzo. "Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review". Trends in Food Science & Technology 82 (2018): 110-121. https://doi.org/10.1016/j.tifs.2018.10.005.
    10.1016/j.tifs.2018.10.005
  38. Noemí Echegaray; Ruben Domínguez; Daniel Franco; José M. Lorenzo; Javier Carballo. "Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen". Food Research International 114 (2018): 114-122. https://doi.org/10.1016/j.foodres.2018.07.036.
    10.1016/j.foodres.2018.07.036
  39. Rubén Agregán; Daniel Franco; Javier Carballo; Igor Tomasevic; Francisco J. Barba; Belén Gómez; Voster Muchenje; José M. Lorenzo. "Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata". Food Research International 112 (2018): 400-411. https://doi.org/10.1016/j.foodres.2018.06.063.
    10.1016/j.foodres.2018.06.063
  40. Sol Zamuz; María López-Pedrouso; Francisco J. Barba; José M. Lorenzo; Herminia Domínguez; Daniel Franco. "Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential". Food Research International 112 (2018): 263-273. https://doi.org/10.1016/j.foodres.2018.06.053.
    10.1016/j.foodres.2018.06.053
  41. Daniel Mouzo; Javier Bernal; María López-Pedrouso; Daniel Franco; Carlos Zapata. "Advances in the Biology of Seed and Vegetative Storage Proteins Based on Two-Dimensional Electrophoresis Coupled to Mass Spectrometry". Molecules (2018): http://www.mdpi.com/1420-3049/23/10/2462.
    10.3390/molecules23102462
  42. Mirian Pateiro; Diego Rois; Jose M. Lorenzo; Jose A. Vazquez; Daniel Franco. "Effect of breed and finishing diet on growth performance, carcass and meat quality characteristics of Mos young hens". Spanish Journal of Agricultural Research 16 1 (2018): e0402-e0402. https://doi.org/10.5424/sjar/2018161-12391.
    10.5424/sjar/2018161-12391
  43. Ruiz, Daniel. "Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound". Medicines (2018): http://www.mdpi.com/2305-6320/5/2/33.
    10.3390/medicines5020033
  44. Daniel Franco; Isabel Rodríguez-Amado; Rubén Agregán; Paulo E.S. Munekata; José Antonio Vázquez; Francisco J. Barba; José Manuel Lorenzo. "Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage". LWT 88 (2018): 1-8. https://doi.org/10.1016/j.lwt.2017.09.027.
    10.1016/j.lwt.2017.09.027
  45. Ruiz, Daniel. "Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata". Marine Drugs (2017): http://www.mdpi.com/1660-3397/15/11/360.
    10.3390/md15110360
  46. Lorenzo, J.M.; Bermúdez, R.; Domínguez, R.; Guiotto, A.; Franco, D.; Purriños, L.. "Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride". Food Control 50 (2015): 763-769. http://www.scopus.com/inward/record.url?eid=2-s2.0-84910069841&partnerID=MN8TOARS.
    10.1016/j.foodcont.2014.10.019
  47. Franco, D.; Mato, A.; Salgado, F.J.; López-Pedrouso, M.; Carrera, M.; Bravo, S.; Parrado, M.; Gallardo, J.M.; Zapata, C.. "Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress". Journal of Proteomics 122 (2015): 73-85. http://www.scopus.com/inward/record.url?eid=2-s2.0-84926624103&partnerID=MN8TOARS.
    10.1016/j.jprot.2015.03.029
  48. Franco, D.; Mato, A.; Salgado, F.J.; López-Pedrouso, M.; Carrera, M.; Bravo, S.; Parrado, M.; Gallardo, J.M.; Zapata, C.. "Quantification of proteome changes in bovine muscle from two-dimensional electrophoresis data". Data in Brief 4 (2015): 100-104. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930193878&partnerID=MN8TOARS.
    10.1016/j.dib.2015.04.011
  49. Pateiro, M.; Lorenzo, J.M.; Amado, I.R.; Franco, D.. "Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté". Food Chemistry 147 (2014): 386-394. http://www.scopus.com/inward/record.url?eid=2-s2.0-84886532485&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.09.153
  50. Franco, D.; Lorenzo, J.M.. "Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months". Meat Science 96 1 (2014): 327-334. http://www.scopus.com/inward/record.url?eid=2-s2.0-84882727591&partnerID=MN8TOARS.
    10.1016/j.meatsci.2013.07.018
  51. Bermúdez, R.; Franco, D.; Carballo, J.; Lorenzo, J.M.. "Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type". Food Control 43 (2014): 263-269. http://www.scopus.com/inward/record.url?eid=2-s2.0-84898604191&partnerID=MN8TOARS.
    10.1016/j.foodcont.2014.03.028
  52. Amado, I.R.; Franco, D.; Sánchez, M.; Zapata, C.; Vázquez, J.A.. "Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology". Food Chemistry 165 (2014): 290-299. http://www.scopus.com/inward/record.url?eid=2-s2.0-84902688351&partnerID=MN8TOARS.
    10.1016/j.foodchem.2014.05.103
  53. Pateiro, M.; Franco, D.; Carril, J.A.; Lorenzo, J.M.. "Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin". Journal of Food Science and Technology 52 8 (2014): 4808-4818. http://www.scopus.com/inward/record.url?eid=2-s2.0-84938422320&partnerID=MN8TOARS.
    10.1007/s13197-014-1561-x
  54. González, L.; Moreno, T.; Bispo, E.; Dugan, M.E.R.; Franco, D.. "Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from "Rubia Gallega" calves". Meat Science 96 1 (2014): 829-836. http://www.scopus.com/inward/record.url?eid=2-s2.0-84887133419&partnerID=MN8TOARS.
    10.1016/j.meatsci.2013.09.027
  55. Franco, D.; Vazquez, J.A.; Lorenzo, J.M.. "Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes". Meat Science 96 1 (2014): 195-202. http://www.scopus.com/inward/record.url?eid=2-s2.0-84881013702&partnerID=MN8TOARS.
    10.1016/j.meatsci.2013.06.024
  56. Lorenzo, J.M.; Sineiro, J.; Amado, I.R.; Franco, D.. "Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties". Meat Science 96 1 (2014): 526-534. http://www.scopus.com/inward/record.url?eid=2-s2.0-84884371285&partnerID=MN8TOARS.
    10.1016/j.meatsci.2013.08.007
  57. López-Pedrouso, M.; Bernal, J.; Franco, D.; Zapata, C.. "Evaluating two-dimensional electrophoresis profiles of the protein phaseolin as markers of genetic differentiation and seed protein quality in common bean (Phaseolus vulgaris L.)". Journal of Agricultural and Food Chemistry 62 29 (2014): 7200-7208. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905563421&partnerID=MN8TOARS.
    10.1021/jf502439u
  58. Lorenzo, J.M.; Sarriés, M.V.; Tateo, A.; Polidori, P.; Franco, D.; Lanza, M.. "Carcass characteristics, meat quality and nutritional value of horsemeat: A review". Meat Science 96 4 (2014): 1478-1488. http://www.scopus.com/inward/record.url?eid=2-s2.0-84892166291&partnerID=MN8TOARS.
    10.1016/j.meatsci.2013.12.006
  59. Lorenzo, J.M.; Crecente, S.; Franco, D.; Sarriés, M.V.; Gómez, M.. "The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age". Animal 8 3 (2014): 494-503. http://www.scopus.com/inward/record.url?eid=2-s2.0-84894290764&partnerID=MN8TOARS.
    10.1017/S175173111300236X
  60. Bermúdez, R.; Franco, D.; Carballo, J.; Sentandreu, M.T.; Lorenzo, J.M.. "Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham". Food Research International 56 (2014): 226-235. http://www.scopus.com/inward/record.url?eid=2-s2.0-84892519130&partnerID=MN8TOARS.
    10.1016/j.foodres.2013.12.023
  61. Lorenzo, J.M.; Carballo, J.; Franco, D.. "Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from celta pig breed". Journal of Integrative Agriculture 12 11 (2013): 2002-2012. http://www.scopus.com/inward/record.url?eid=2-s2.0-84888086868&partnerID=MN8TOARS.
    10.1016/S2095-3119(13)60638-3
  62. Lorenzo, J.M.; González-Rodríguez, R.M.; Sánchez, M.; Amado, I.R.; Franco, D.. "Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"". Food Research International 54 1 (2013): 611-620. http://www.scopus.com/inward/record.url?eid=2-s2.0-84882971855&partnerID=MN8TOARS.
    10.1016/j.foodres.2013.07.064
  63. Franco, D.; Lorenzo, J.M.. "Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system". British Poultry Science 54 5 (2013): 594-602. http://www.scopus.com/inward/record.url?eid=2-s2.0-84889100007&partnerID=MN8TOARS.
    10.1080/00071668.2013.828195
  64. Lorenzo, J.M.; Sarriés, M.V.; Franco, D.. "Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age". Animal 7 7 (2013): 1199-1207. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878471830&partnerID=MN8TOARS.
    10.1017/S1751731113000189
  65. Pateiro, M.; Lorenzo, J.M.; Diaz, S.; Gende, J.A.; Fernandez, M.; Gonzalez, J.; Garcia, L.; Rial, F.J.; Franco, D.. "Meat quality of veal: Discriminatory ability of weaning status". Spanish Journal of Agricultural Research 11 4 (2013): 1044-1056. http://www.scopus.com/inward/record.url?eid=2-s2.0-84889030972&partnerID=MN8TOARS.
    10.5424/sjar/2013114-4363
  66. Lorenzo, J.M.; Bermúdez, R.; Franco, D.. "Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast". European Food Research and Technology 236 3 (2013): 405-417. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874002664&partnerID=MN8TOARS.
    10.1007/s00217-012-1906-5
  67. Franco, D.; Rois, D.; Vázquez, J.A.; Lorenzo, J.M.. "Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding". Spanish Journal of Agricultural Research 11 2 (2013): 382-393. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878769152&partnerID=MN8TOARS.
    10.5424/sjar/2013112-3094
  68. Lorenzo, J.M.; Pateiro, M.; Franco, D.. "Influence of muscle type on physicochemical and sensory properties of foal meat". Meat Science 94 1 (2013): 77-83. http://www.scopus.com/inward/record.url?eid=2-s2.0-84873283210&partnerID=MN8TOARS.
    10.1016/j.meatsci.2013.01.001
  69. Franco, D.; Lorenzo, J.M.. "Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors". Journal of the Science of Food and Agriculture 93 4 (2013): 727-734. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874019900&partnerID=MN8TOARS.
    10.1002/jsfa.5966
  70. Franco, D.; Crecente, S.; Vázquez, J.A.; Gómez, M.; Lorenzo, J.M.. "Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age". Meat Science 93 3 (2013): 547-556. http://www.scopus.com/inward/record.url?eid=2-s2.0-84870674855&partnerID=MN8TOARS.
    10.1016/j.meatsci.2012.11.018
  71. Vázquez, J.A.; Lorenzo, J.M.; Fuciños, P.; Franco, D.. "Evaluation of non-linear equations to model different animal growths with mono and bisigmoid profiles". Journal of Theoretical Biology 314 (2012): 95-105. http://www.scopus.com/inward/record.url?eid=2-s2.0-84866158291&partnerID=MN8TOARS.
    10.1016/j.jtbi.2012.08.027
  72. Purriños, L.; Franco, D.; Carballo, J.; Lorenzo, J.M.. "Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón"". Meat Science 92 4 (2012): 627-634. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865570763&partnerID=MN8TOARS.
    10.1016/j.meatsci.2012.06.010
  73. Bermúdez, R.; Franco, I.; Franco, D.; Carballo, J.; Lorenzo, J.M.. "Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed". Meat Science 92 4 (2012): 394-399. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865568484&partnerID=MN8TOARS.
    10.1016/j.meatsci.2012.05.001
  74. Franco, D.; Rois, D.; Vázquez, J.A.; Purriños, L.; González, R.; Lorenzo, J.M.. "Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn". Poultry Science 91 2 (2012): 487-498. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855929686&partnerID=MN8TOARS.
    10.3382/ps.2011-01546
  75. Franco, D.; Rois, D.; Vázquez, J.A.; Lorenzo, J.M.. "Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months". Poultry Science 91 5 (2012): 1227-1239. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930540423&partnerID=MN8TOARS.
    10.3382/ps.2011-01942
  76. Lorenzo, J.M.; Franco, D.. "Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties". Meat Science 92 4 (2012): 704-714. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865557267&partnerID=MN8TOARS.
    10.1016/j.meatsci.2012.06.026
  77. Lorenzo, J.M.; Montes, R.; Purriños, L.; Franco, D.. "Effect of pork fat addition on the volatile compounds of foal dry-cured sausage". Meat Science 91 4 (2012): 506-512. http://www.scopus.com/inward/record.url?eid=2-s2.0-84860346350&partnerID=MN8TOARS.
    10.1016/j.meatsci.2012.03.006
  78. Lorenzo, J.M.; Montes, R.; Purriños, L.; Cobas, N.; Franco, D.. "Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass". Journal of the Science of Food and Agriculture 92 6 (2012): 1311-1317. http://www.scopus.com/inward/record.url?eid=2-s2.0-84858705837&partnerID=MN8TOARS.
    10.1002/jsfa.4702
  79. Franco, D.; González, L.; Bispo, E.; Latorre, A.; Moreno, T.; Sineiro, J.; Sánchez, M.; Núñez, M.J.. "Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage". Meat Science 90 4 (2012): 871-880. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855549403&partnerID=MN8TOARS.
    10.1016/j.meatsci.2011.10.008
  80. Rois, D.; Rivero, C.J.; Fernández, M.; Justo, J.R.; López, C.; Lorenzo, J.M.; Lama, J.J.; et al. "Growth of mos chickens in various seasons of the year: Comparison with an industrial chicken strain | Crecimiento de pollos mos en diferentes estaciones del año: Comparación con una estirpe industrial". Archivos de Zootecnia 60 231 (2011): 329-332. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856498072&partnerID=MN8TOARS.
  81. Adán, S.; Fernández, M.; Domínguez, B.; Rivero, C.J.; Justo, J.R.; Arias, A.; García-Fontán, M.C.; et al. "Physico-chemical properties, fatty acids and amino acids found in 45 days old ovella galega lambs | Características fisicoquímicas, de ácidos grasos y aminoácidos en corderos de ovella galega a 45 días". Archivos de Zootecnia 60 231 (2011): 433-436. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856506633&partnerID=MN8TOARS.
  82. Franco, D.; Rodríguez, E.; Purriños, L.; Crecente, S.; Bermúdez, R.; Lorenzo, J.M.. "Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system". Meat Science 88 2 (2011): 292-298. http://www.scopus.com/inward/record.url?eid=2-s2.0-79951771768&partnerID=MN8TOARS.
    10.1016/j.meatsci.2011.01.004
  83. Lorenzo, J.M.; Purriños, L.; Temperán, S.; Bermúdez, R.; Tallón, S.; Franco, D.. "Physicochemical and nutritional composition of dry-cured duck breast". Poultry Science 90 4 (2011): 931-940. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952633041&partnerID=MN8TOARS.
    10.3382/ps.2010-01001
  84. Purriños, L.; Bermúdez, R.; Temperán, S.; Franco, D.; Carballo, J.; Lorenzo, J.M.. "Influence of salt content and processing time on sensory characteristics of cooked "lacón"". Meat Science 87 4 (2011): 436-442. http://www.scopus.com/inward/record.url?eid=2-s2.0-78651231334&partnerID=MN8TOARS.
    10.1016/j.meatsci.2010.11.022
  85. Purriños, L.; Bermúdez, R.; Franco, D.; Carballo, J.; Lorenzo, J.M.. "Development of Volatile Compounds during the Manufacture of Dry-Cured "Lacón," a Spanish Traditional Meat Product". Journal of Food Science 76 1 (2011): http://www.scopus.com/inward/record.url?eid=2-s2.0-78651413998&partnerID=MN8TOARS.
    10.1111/j.1750-3841.2010.01955.x
  86. Franco, D.; Fernández, M.; Rodríguez, E.; García, L.; Lorenzo, J.M.. "Meat quality of galician mountain foals from three different farms | Calidad de la carne de potro gallego de monte en diferentes explotaciones". Archivos de Zootecnia 60 231 (2011): 389-392. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856496981&partnerID=MN8TOARS.
  87. Fernández, M.; Adán, S.; Domínguez, B.; Rivero, C.J.; Justo, J.R.; Arias, A.; García-Fontán, M.C.; et al. "Growth and carcass parameters of the Ovella Galega sheep breed lambs at the slaughter age of 45 days | Parámetros de crecimiento y de la canal de corderos de la raza Ovella Galega sacrificados a 45 días". Archivos de Zootecnia 60 231 (2011): 429-432. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856472245&partnerID=MN8TOARS.
  88. Franco, D.; Fernández, M.; Temperán, S.; García, L.; Lorenzo, J.M.. "Carcass quality of galician mountain foals | Calidad de la canal del potro gallego de monte". Archivos de Zootecnia 60 231 (2011): 385-388. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856437269&partnerID=MN8TOARS.
  89. Lorenzo, J.M.; Temperán, S.; Bermúdez, R.; Purriños, L.; Franco, D.. "Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages". Poultry Science 90 6 (2011): 1334-1339. http://www.scopus.com/inward/record.url?eid=2-s2.0-79957489379&partnerID=MN8TOARS.
    10.3382/ps.2010-01140
  90. Bispo, E.; Moreno, T.; Latorre, A.; González, L.; Herradón, P.G.; Franco, D.; Monserrat, L.. "Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers". Meat Science 86 2 (2010): 357-363. http://www.scopus.com/inward/record.url?eid=2-s2.0-77955086594&partnerID=MN8TOARS.
    10.1016/j.meatsci.2010.05.014
  91. Garabal, J.I.; Rodríguez-Alonso, P.; Franco, D.; Centeno, J.A.. "Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres". Journal of Dairy Science 93 5 (2010): 1868-1881. http://www.scopus.com/inward/record.url?eid=2-s2.0-77952066587&partnerID=MN8TOARS.
    10.3168/jds.2009-2749
  92. Lorenzo, J.M.; Purriños, L.; Fontán, M.C.G.; Franco, D.. "Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo"". Meat Science 86 3 (2010): 660-664. http://www.scopus.com/inward/record.url?eid=2-s2.0-84755160838&partnerID=MN8TOARS.
    10.1016/j.meatsci.2010.05.032
  93. Bispo, E.; Monserrat, L.; González, L.; Franco, D.; Moreno, T.. "Effect of weaning status on animal performance and meat quality of Rubia Gallega calves". Meat Science 86 3 (2010): 832-838. http://www.scopus.com/inward/record.url?eid=2-s2.0-84755160863&partnerID=MN8TOARS.
    10.1016/j.meatsci.2010.07.005
  94. Lorenzo, J.M.; Fuciños, C.; Purriños, L.; Franco, D.. "Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production system". Meat Science 86 3 (2010): 825-831. http://www.scopus.com/inward/record.url?eid=2-s2.0-79251625953&partnerID=MN8TOARS.
    10.1016/j.meatsci.2010.07.004
  95. Franco, D.; González, L.; Bispo, E.; Rodríguez, P.; Garabal, J.I.; Moreno, T.. "Study of hydrolyzed protein composition, free amino acid, and taurine content in different muscles of galician blonde beef". Journal of Muscle Foods 21 4 (2010): 769-784. http://www.scopus.com/inward/record.url?eid=2-s2.0-78649566724&partnerID=MN8TOARS.
    10.1111/j.1745-4573.2010.00218.x
  96. Franco, D.; Bispo, E.; González, L.; Vázquez, J.A.; Moreno, T.. "Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein-Fresian cull cows". Meat Science 83 3 (2009): 484-491. http://www.scopus.com/inward/record.url?eid=2-s2.0-69549123868&partnerID=MN8TOARS.
    10.1016/j.meatsci.2009.06.030
  97. Sánchez, M.; Franco, D.; Sineiro, J.; Magariños, B.; Núñez, M.J.. "Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS". European Food Research and Technology 230 2 (2009): 291-301. http://www.scopus.com/inward/record.url?eid=2-s2.0-76149100880&partnerID=MN8TOARS.
    10.1007/s00217-009-1177-y
  98. Franco, D.; Sineiro, J.; NÚÑez, M.J.. "Analysis of variables and modeling of gevuina avellana oil extraction with ethanol near azeotrope conditions". Journal of Food Process Engineering 32 5 (2009): 664-681. http://www.scopus.com/inward/record.url?eid=2-s2.0-70349598517&partnerID=MN8TOARS.
    10.1111/j.1745-4530.2007.00237.x
  99. Franco, D.; Sineiro, J.; Rubilar, M.; Sánchez, M.; Jerez, M.; Pinelo, M.; Costoya, N.; Núñez, M.J.. "Polyphenols from plant materials: Extraction and antioxidant power". Electronic Journal of Environmental, Agricultural and Food Chemistry 7 8 (2008): 3210-3216. http://www.scopus.com/inward/record.url?eid=2-s2.0-77956013663&partnerID=MN8TOARS.
  100. González, L.; Bispo, E.; Moreno, T.; Monserrat, L.; Franco, D.. "Enhancement of shelf life from meat proceeding from blond galician calves using antioxidant". Electronic Journal of Environmental, Agricultural and Food Chemistry 7 8 (2008): 3296-3300. http://www.scopus.com/inward/record.url?eid=2-s2.0-77954870072&partnerID=MN8TOARS.
  101. Franco, D.; Sineiro, J.; Pinelo, M.; Núñez, M.J.. "Ethanolic extraction of Rosa rubiginosa soluble substances: Oil solubility equilibria and kinetic studies". Journal of Food Engineering 79 1 (2007): 150-157. http://www.scopus.com/inward/record.url?eid=2-s2.0-33748785454&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2006.01.047
  102. Moreno, T.; Pêrez, N.; Oliete, B.; Carballo, J.A.; Franco, D.; Monserrat, L.. "Effects on quality attributes of commercial veal pieces under different ageing treatments". International Journal of Food Science and Technology 42 3 (2007): 373-379. http://www.scopus.com/inward/record.url?eid=2-s2.0-33847270202&partnerID=MN8TOARS.
    10.1111/j.1365-2621.2006.01453.x
  103. Franco, D.; Pinelo, M.; Sineiro, J.; Núñez, M.J.. "Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances". Bioresource Technology 98 18 (2007): 3506-3512. http://www.scopus.com/inward/record.url?eid=2-s2.0-34548210823&partnerID=MN8TOARS.
    10.1016/j.biortech.2006.11.012
  104. Franco, D.; Núñez, M.J.; Pinelo, M.; Sineiro, J.. "Applicability of NIR spectroscopy to determine oil and other physicochemical parameters in Rosa mosqueta and Chilean hazelnut". European Food Research and Technology 222 3-4 (2006): 443-450. http://www.scopus.com/inward/record.url?eid=2-s2.0-32244433146&partnerID=MN8TOARS.
    10.1007/s00217-005-0084-0
  105. Moure, A.; Franco, D.; Sineiro, J.; Domínguez, H.; Núñez, M.J.. "Simulation of multistage extraction of antioxidants from Chilean hazelnut (Gevuina avellana) hulls". JAOCS, Journal of the American Oil Chemists' Society 80 4 (2003): 389-396. http://www.scopus.com/inward/record.url?eid=2-s2.0-0038334583&partnerID=MN8TOARS.
  106. Rubilar, M.; Pinelo, M.; Franco, D.; Sineiro, J.; Núñez, M.J.. "Agroindustrial residues as a source of antioxidants | Residuos agroindustriales como fuente de antioxidantes". Afinidad 60 504 (2003): 153-160. http://www.scopus.com/inward/record.url?eid=2-s2.0-0038054025&partnerID=MN8TOARS.
  107. Moure, A.; Franco, D.; Sineiro, J.; Domínguez, H.; Núez, M.J.; Lema, J.M.. "Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds". Food Research International 34 2-3 (2001): 103-109. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035084844&partnerID=MN8TOARS.
    10.1016/S0963-9969(00)00136-8
  108. Moure, A.; Franco, D.; Santamaría, R.I.; Soto, C.; Sineiro, J.; Domínguez, H.; Zúñga, M.E.; et al. "Enzyme-aided alternative processes for the extraction of oil from Rosa rubiginosa [1]". JAOCS, Journal of the American Oil Chemists' Society 78 4 (2001): 437-439. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035302808&partnerID=MN8TOARS.
  109. Moure, A.; Cruz, J.M.; Franco, D.; Manuel Domínguez, J.; Sineiro, J.; Domínguez, H.; Núñez, M.J.; Carlos Parajó, J.. "Natural antioxidants from residual sources". Food Chemistry 72 2 (2001): 145-171. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035191993&partnerID=MN8TOARS.
    10.1016/S0308-8146(00)00223-5
  110. Moure, A.; Franco, D.; Sineiro, J.; Domínguez, H.; Núñez, M.J.; Lema, J.M.. "Evaluation of extracts from Gevuina avellana hulls as antioxidants". Journal of Agricultural and Food Chemistry 48 9 (2000): 3890-3897. http://www.scopus.com/inward/record.url?eid=2-s2.0-0033800069&partnerID=MN8TOARS.
    10.1021/jf000048w
Atividades

Tutoria

Tópico Nome do aluno
2021/02/10 - 2021/02/10 Ph.D Assessment of the quality of beef meat through physicochemical, sensory and proteomic parameters Raquel Rodríguez Vázquez
2019/05/24 - 2019/05/24 Ph.D Seaweed extract effect on the quality of meat products Rubén Agregán Perez
2015/04/20 - 2015/04/20 Ph.D Effect of the inclusion of chestnut on the finishing diet on the intensity of the autooxidative and sensorial phenomena of Celta pig dry-cured ham Roberto Bermudez Piedra
2013/03/22 - 2013/03/22 Ph.D Effect of salting time on the profile of volatile compounds and organoleptic characteristics of the Lacón. Influence of the use of autochthonous yeasts Laura Purriños Pérez