Publications by authors named "Sol Zamuz"

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The Antioxidant Effect of Colombian Berry ( Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life.
Márcio Vargas-Ramella, José M Lorenzo, Sol Zamuz, María Esperanza Valdés, Daniel Moreno

Antioxidants (Basel)· August 2021

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Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain).
Sol Zamuz, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić

Foods· April 2020

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A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.
Francisco J Marti-Quijal, Sol Zamuz, Igor Tomašević, Gabriele Rocchetti, Luigi Lucini

J Sci Food Agric· May 2019

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Effects of pulses and proteins on quality traits of beef patties.
Tihana Žugčić, Radhia Abdelkebir, Francisco J Barba, Anet Rezek-Jambrak, Fernando Gálvez, Sol Zamuz

J Food Sci Technol· November 2018

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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, José M Lorenzo, Herminia Domínguez

Food Res Int· October 2018

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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, Daniel Granato, Sol Zamuz

J Food Sci Technol· July 2018

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