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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.
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. Among authors: dominguez r. Foods. 2023 Feb 2;12(3):637. doi: 10.3390/foods12030637. Foods. 2023. PMID: 36766166 Free PMC article. Review.
Bioactive Compounds from Fruits as Preservatives.
Munekata PES, Pateiro M, Domínguez R, Nieto G, Kumar M, Dhama K, Lorenzo JM. Munekata PES, et al. Among authors: dominguez r. Foods. 2023 Jan 11;12(2):343. doi: 10.3390/foods12020343. Foods. 2023. PMID: 36673435 Free PMC article. Review.
117 results