Ruben Domínguez-Valencia

Hivatkozott rá

	Összes	2020 óta
Hivatkozások	13438	12162
h-index	60	56
i10-index	175	173

3000

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2015201620172018201920202021202220232024202572 92 173 287 534 1202 2149 2506 2675 2914 666

Nyilvános hozzáférés

Összes megtekintése

103 cikk

58 cikk

elérhető

nem érhető el

Finanszírozási megbízások alapján

Társszerzők

Jose Manuel Lorenzo RodriguezCentro Tecnologico de la CarneE-mail megerősítve itt: ceteca.net
Paulo Eduardo Sichetti MunekataMeat Technology Center of GaliciaE-mail megerősítve itt: ceteca.net
Paulo Cezar Bastianello CampagnolProfessor da Universidade Federal de Santa MariaE-mail megerősítve itt: ufsm.br
Eva María Santos LópezUniversidad Autónoma del Estado de HidalgoE-mail megerősítve itt: uaeh.edu.mx
Gabriele RocchettiUniversità Cattolica del Sacro CuoreE-mail megerősítve itt: unicatt.it
Marco Antonio TrindadeProfessor Associado, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), UniversidE-mail megerősítve itt: usp.br
Luigi LuciniUniversità Cattolica Sacro CuoreE-mail megerősítve itt: unicatt.it
Aristide MaggiolinoUniversità degli studi di Bari "A. Moro" Dipartimento di Medicina VeterinariaE-mail megerősítve itt: uniba.it
Igor TomasevicUniversity of Belgrade, German Institute of Food Technologies (DIL),E-mail megerősítve itt: dil-ev.de
Pasquale De PaloDipartimento di Medicina Veterinaria - Università di Bari A. MoroE-mail megerősítve itt: uniba.it
Andrea Carla da Silva BarrettoProfessor de Tecnologia de Carnes e Desenvolivmento de Produtos, UnespE-mail megerősítve itt: ibilce.unesp.br
Sonia FonsecaQuadram InstituteE-mail megerősítve itt: quadram.ac.uk
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasE-mail megerősítve itt: unicamp.br
Benjamin M. BohrerThe Ohio State UniversityE-mail megerősítve itt: osu.edu
Márcio Vargas-RamellaProfessor Universidade do Estado de Santa Catarina - UDESCE-mail megerősítve itt: udesc.br
Patricia Gullón EstévezE-mail megerősítve itt: uvigo.es
Daniel Franco RuizInvestigador Centro Tecnologico de la CarneE-mail megerősítve itt: ceteca.net
Inmaculada FrancoCatedrática Tecnología de AlimentosE-mail megerősítve itt: uvigo.es
Camila Bis-SouzaIBILCE/UNESPE-mail megerősítve itt: unesp.br
Mª Victoria Sarries MartinezProfesora de Producción Animal, Universidad Pública de NavarraE-mail megerősítve itt: unavarra.es

Követés

Ruben Domínguez-Valencia

Centro Tecnolóxico da Carne

E-mail megerősítve itt: ceteca.net - Kezdőlap

Food Science and Technology. Proteins. Antioxidants. Functional foods. Natural additives.


Cím Rendezés hivatkozások szerint Rendezés év szerint Rendezés cím szerint	Hivatkozott rá Hivatkozott rá	Év
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	1460	2019
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	445	2018
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	435	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	360	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	345	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	339	2018
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	269	2021
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	264	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	256	2019
Protein Oxidation in Muscle Foods: A Comprehensive Review R Domínguez, M Pateiro, PES Munekata, W Zhang, P Garcia-Oliveira, ... Antioxidants 11 (1), 60, 2022	222	2022
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	205	2020
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	205	2019
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	201	2014
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	194	2020
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	188	2020
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	175	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	163	2018
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	154	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	154	2017
Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals MC Christodoulou, JC Orellana Palacios, G Hesami, S Jafarzadeh, ... Antioxidants 11 (11), 2213, 2022	150	2022

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