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2024 | 3 |
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Page 1
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").
Foods. 2024 Feb 24;13(5):687. doi: 10.3390/foods13050687.
Foods. 2024.
PMID: 38472802
Free PMC article.
Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.
Martín-Mateos MJ, Delgado-Adámez J, Moreno-Cardona D, Valdés-Sánchez ME, Ramírez-Bernabé MR.
Martín-Mateos MJ, et al. Among authors: ramirez bernabe mr.
Foods. 2023 Dec 13;12(24):4468. doi: 10.3390/foods12244468.
Foods. 2023.
PMID: 38137272
Free PMC article.
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Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment.
D'Arrigo M, Delgado-Adámez J, Rocha-Pimienta J, Valdés-Sánchez ME, Ramírez-Bernabé MR.
D'Arrigo M, et al. Among authors: ramirez bernabe mr.
Foods. 2024 Jan 1;13(1):149. doi: 10.3390/foods13010149.
Foods. 2024.
PMID: 38201177
Free PMC article.
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Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat.
Cabeza de Vaca M, Ramírez-Bernabé MR, Barrado DT, Pimienta JR, Delgado-Adámez J.
Cabeza de Vaca M, et al.
Foods. 2024 Mar 21;13(6):972. doi: 10.3390/foods13060972.
Foods. 2024.
PMID: 38540962
Free PMC article.
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