Sol Zamuz

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

Sol Zamuz, María López‐Pedrouso, Francisco J. Barba et al. · Food Research International · 2018 · 118 citations

Meat Packaging, Health Sciences, Food Quality +8

Citrullus lanatus as source of bioactive components: An up-to-date review

Sol Zamuz, Paulo E. S. Munekata, Beatriz Gullón et al. · Trends in Food Science & Technology · 2021 · 86 citations

Biology, Pharmacology, Citrullus Lanatus +2

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

Francisco J. Martí-Quijal, Sol Zamuz, Igor Tomašević et al. · LWT · 2019 · 69 citations

Food Chemistry, Nutrition, Animal Nutrition +8

Effects of pulses and microalgal proteins on quality traits of beef patties

Tihana Žugčić, Abdelkebir Radhia, Francisco J. Barba et al. · Journal of Food Science and Technology · 2018 · 66 citations · Full text

Nutrition, Quality Traits, Animal Nutrition +10

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

Oleksii Parniakov, Stefan Toepfl, Francisco J. Barba et al. · Journal of Food Science and Technology · 2018 · 64 citations · Full text

Nutrition, Engineering, Food Composition +13