Laura Purriños

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Rubén Domínguez, Laura Purriños, C. Pérez-Santaescolástica et al. · Food Analytical Methods · 2019 · 202 citations

Food Chemistry, Volatile Compounds, Food Authentication +8

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

Francisco Allan Leandro de Carvalho, José M. Lorenzo, Mirian Pateiro et al. · Food Research International · 2019 · 148 citations

Nutrition, Food Analysis, Agricultural Economics +9

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

Daniel Franco, Artur J. Martins, María López‐Pedrouso et al. · Journal of the Science of Food and Agriculture · 2019 · 118 citations · Full text

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

José M. Lorenzo, Roberto Bermúdez, Rubén Domínguez et al. · Food Control · 2014 · 114 citations

Food Chemistry, Sodium Chloride, Biomanufacturing +10

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Daniel Franco, Artur J. Martins, María López‐Pedrouso et al. · Foods · 2019 · 114 citations · Full text