Ngā hua rapu - Paulo E.S. Munekata

Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review mā Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro, José Manuel Lorenzo

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review mā Rubén Domínguez, Patricia Gullón, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, José Manuel Lorenzo

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Natural Antioxidants from Seeds and Their Application in Meat Products mā Paulo E. S. Munekata, Beatriz Gullón, Mirian Pateiro, Igor Tomasevic, Ruben Domínguez, José M. Lorenzo

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Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review mā Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata, Gabriele Rocchetti, José M. Lorenzo

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Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed) mā Noemí Echegaray, Paulo E. S. Munekata, Juan A. Centeno, Rubén Domínguez, Mirian Pateiro, Javier Carballo, José M. Lorenzo

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Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues mā Daniel Franco, Paulo E. S. Munekata, Rubén Agregán, Roberto Bermúdez, María López-Pedrouso, Mirian Pateiro, José M. Lorenzo

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Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage mā Shaghayegh Haghani, Milad Hadidi, Shiva Pouramin, Fateme Adinepour, Zahra Hasiri, Andrés Moreno, Paulo E. S. Munekata, José M. Lorenzo

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Effects of Carboxymethyl Modification on the Acidic Polysaccharides from <i>Calocybe indica</i>: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities mā Ambika Nataraj, Sudha Govindan, Archana Rajendran, Prasanna Ramani, Krishnamoorthy Akkana Subbaiah, Paulo E. S. Munekata, Mirian Pateiro, José M. Lorenzo

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Elderberry (<i>Sambucus nigra</i> L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers mā Gabriele Rocchetti, Pier Paolo Becchi, Luigi Lucini, Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo

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Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives mā Javier Echave, Paz Otero, Paula Garcia-Oliveira, Paulo E. S. Munekata, Mirian Pateiro, Jose M. Lorenzo, Jesus Simal-Gandara, Miguel A. Prieto

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Protein Oxidation in Muscle Foods: A Comprehensive Review mā Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, Paula Garcia-Oliveira, Maria Carpena, Miguel A. Prieto, Benjamin Bohrer, José M. Lorenzo

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Functional and Nutraceutical Significance of Amla (<i>Phyllanthus emblica</i> L.): A Review mā Maryam Gul, Zhi-Wei Liu, Iahtisham-, Roshina Rabail, Fatima Faheem, Noman Walayat, Asad Nawaz, Muhammad Asim Shabbir, Paulo E. S. Munekata, José M. Lorenzo, Rana Muhammad Aadil

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