List of works - Mirian Pateiro

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

scientific article published on 25 September 2019

Active packaging films with natural antioxidants to be used in meat industry: A review

Adsorption and Desorption Behavior of Metalaxyl in Intensively Cultivated Acid Soils

scientific article published on 09 June 2011

Adsorption and desorption kinetics of carbofuran in acid soils.

scientific article published on 15 March 2011

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

scientific article published on 04 April 2020

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

scientific article published on 21 January 2020

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

scientific article published on 21 November 2020

Berries extracts as natural antioxidants in meat products: A review.

scientific article published on 5 December 2017

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

scientific article published on 05 November 2018

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

scientific article published on 19 September 2014

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

scientific article published on 22 May 2020

Competitive and non-competitive adsorption/desorption of paraquat, diquat and difenzoquat in vineyard-devoted soils.

scientific article published on 18 January 2010

Critical review on the environmental fate of quaternary ammonium herbicides in soils devoted to vineyards.

scientific article published on 07 May 2013

Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review

scientific article published on 02 June 2020

Determination of quaternary ammonium herbicides in soils. Comparison of digestion, shaking and microwave-assisted extractions.

scientific article published on 3 April 2008

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

scientific article published on 01 August 2019

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.

scientific article published on 10 October 2013

Effect of age on nutritional properties of Iberian wild red deer meat

scientific article published on 11 October 2018

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

scientific article published on 23 January 2014

Effect of gender on breast and thigh turkey meat quality

scientific article published on 30 May 2018

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

scientific article published on 12 July 2019

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

scientific article published on 5 June 2017

Effect of organic matter and iron oxides on quaternary herbicide sorption-desorption in vineyard-devoted soils.

scientific article published on 12 February 2009

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

scientific article published on 10 January 2017

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

scientific article published on 06 July 2018

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

scientific article published on 27 November 2018

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 oxidation and antioxidant capacity

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

scientific article published on 15 August 2016

INFLUENCE OF AGING ON COPPER FRACTIONATION IN AN ACID SOIL

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

scientific article published on 15 November 2020

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

scientific article published on 02 September 2019

Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

scientific article published on 21 December 2020

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

scientific article published on 18 October 2020

Influence of Copper on the Adsorption and Desorption of Paraquat, Diquat, and Difenzoquat in Vineyard Acid Soils

scientific article published on 04 July 2007

Influence of Plasma Treatment on the Polyphenols of Food Products-A Review

scientific article published on 14 July 2020

Influence of muscle type on physicochemical and sensory properties of foal meat.

scientific article published on 17 January 2013

Influence of organic matter removal on competitive and noncompetitive adsorption of copper and zinc in acid soils

article

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

article

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

scientific article published on 06 June 2020

Influence of type of muscles on nutritional value of foal meat.

scientific article published on 17 November 2012

Nutritional Characterization of Sea Bass Processing By-Products

scientific article published on 04 February 2020

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

scientific article published on 04 February 2020

Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

scientific article published on 11 January 2019

Occurrence and downslope mobilization of quaternary herbicide residues in vineyard-devoted soils.

scientific article published on 4 April 2008

Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review

scientific article published on 29 October 2020

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

scientific article published on 04 May 2020

Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

scientific article published in 2021

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

scientific article published on 08 November 2020

Quaternary herbicides retention by the amendment of acid soils with a bentonite-based waste from wineries.

scientific article published on 28 August 2008

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

scientific article published on 02 January 2021

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

scientific article published on 09 June 2020

Strategies to Increase the Value of Pomaces with Fermentation