Laura Purriños - Concepedia

Concepedia

Author

Laura Purriños

Centro Tecnológico de Automoción de Galicia ORCID

Also Known As

L. Purriños, Laura Purrinos, Laura Purrios, Laura Purriños, Laura Seoane Purrinos

67

Publications

1.9K

Citations

24

H-Index

39

Concepts

All Affiliations

Centro Tecnológico de Automoción de Galicia Centro Tecnológico del Mar Universidade de Vigo Universidade de Santiago de Compostela Universitat de València

LP

About

Laura Purriños is an author at Centro Tecnológico de Automoción de Galicia specializing in health sciences, food safety, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	14	878
2	Education	6	6	187
3	Public Health	6	6	468
4	Medicine	2	2	226
5	Biostatistics	1	1	11

Laura Purriños

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33

Publications

1.9K

Citations

24

H-Index

	Year	Citations
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique Rubén Domínguez, Laura Purriños, C. Pérez-Santaescolástica, Food Analytical Methods Food ChemistryVolatile CompoundsFood AuthenticationFood AnalysisMass Spectrometry	2019	202
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, Food Research International NutritionFood AnalysisAgricultural EconomicsFood PreservationFood Engineering	2019	148
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages Daniel Franco, Artur J. Martins, María López‐Pedrouso, Journal of the Science of Food and Agriculture	2019	118
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, Food Control Food ChemistrySodium ChlorideBiomanufacturingHealth SciencesMagnesium Chloride	2014	114
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, Foods	2019	114
Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system Daniel Franco, E. Rodríguez, Laura Purriños, Meat Science Animal PhysiologyAnimal PerformanceFertilityAnimal ScienceAgricultural Economics	2011	99
Development of Volatile Compounds during the Manufacture of Dry‐Cured “Lacón,” a Spanish Traditional Meat Product Laura Purriños, Roberto Bermúdez, Daniel Franco, Journal of Food Science	2011	95
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón” Laura Purriños, Daniel Franco, Javier Carballo, Meat Science Food ChemistryVolatile CompoundsSalting TimeFood PreservationFood Engineering	2012	95
Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo” José M. Lorenzo, Laura Purriños, María C. García Fontán, Meat Science Polycyclic Aromatic Hydrocarbons“ Botillo ”Polycyclic Aromatic HydrocarbonSausage Varieties	2010	72
Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla” José M. Lorenzo, Laura Purriños, Roberto Bermúdez, Meat Science Polycyclic Aromatic Hydrocarbons“ ChorizoPolycyclic Aromatic HydrocarbonSausage Varieties	2011	72

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