Pérez-Santaescolástica C - Search Results

1

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.

Muíño I, Apeleo E, de la Fuente J, Pérez-Santaescolástica C, Rivas-Cañedo A, Pérez C, Díaz MT, Cañeque V, Lauzurica S. Muíño I, et al. Meat Sci. 2014 Oct;98(2):116-23. doi: 10.1016/j.meatsci.2014.05.009. Epub 2014 May 22. Meat Sci. 2014. PMID: 24927047

2

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.

Rivas-Cañedo A, Apeleo E, Muiño I, Pérez C, Lauzurica S, Pérez-Santaescolástica C, Díaz MT, Cañeque V, de la Fuente J. Rivas-Cañedo A, et al. Meat Sci. 2013 Feb;93(2):178-86. doi: 10.1016/j.meatsci.2012.08.017. Epub 2012 Aug 29. Meat Sci. 2013. PMID: 23026739

3

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties.

Muíño I, Fuente J, Pérez C, Apeleo E, Pérez-Santaescolástica C, Cañeque V, Lauzurica S, Bermejo-Poza R, Díaz AMT. Muíño I, et al. Among authors: perez santaescolastica c. Molecules. 2018 Nov 25;23(12):3080. doi: 10.3390/molecules23123080. Molecules. 2018. PMID: 30477275 Free PMC article.

4

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.

Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez José V, Benedito J, Lorenzo JM. Pérez-Santaescolástica C, et al. Food Res Int. 2018 Dec;114:140-150. doi: 10.1016/j.foodres.2018.08.006. Epub 2018 Aug 4. Food Res Int. 2018. PMID: 30361010 Free article.

5

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.

Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez JV, Benedito J, Lorenzo JM. Pérez-Santaescolástica C, et al. Food Res Int. 2018 May;107:559-566. doi: 10.1016/j.foodres.2018.03.001. Epub 2018 Mar 2. Food Res Int. 2018. PMID: 29580520 Free article.

6

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.

Pérez-Santaescolástica C, Carballo J, Fulladosa E, Munekata PES, Bastianello Campagnol PC, Gómez B, Lorenzo JM. Pérez-Santaescolástica C, et al. Food Res Int. 2019 Feb;116:49-56. doi: 10.1016/j.foodres.2018.12.039. Epub 2018 Dec 26. Food Res Int. 2019. PMID: 30716972 No abstract available.

7

Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.

López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Fulladosa E, Carballo J, Zapata C, Lorenzo JM. López-Pedrouso M, et al. Food Chem. 2018 Apr 1;244:238-245. doi: 10.1016/j.foodchem.2017.10.068. Epub 2017 Oct 12. Food Chem. 2018. PMID: 29120776

8

Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions.

López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Carballo J, Garcia-Perez JV, Benedito J, Zapata C, Lorenzo JM. López-Pedrouso M, et al. J Proteomics. 2019 Feb 20;193:123-130. doi: 10.1016/j.jprot.2018.10.002. Epub 2018 Oct 10. J Proteomics. 2019. PMID: 30312679

9

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal "cecina".

Cittadini A, Domínguez R, Gómez B, Pateiro M, Pérez-Santaescolástica C, López-Fernández O, Sarriés MV, Lorenzo JM. Cittadini A, et al. Among authors: perez santaescolastica c. J Food Sci Technol. 2020 May;57(5):1628-1635. doi: 10.1007/s13197-019-04195-6. Epub 2019 Dec 10. J Food Sci Technol. 2020. PMID: 32327773 Free PMC article.

10

Active edible coatings and films with Mediterranean herbs to improve food shelf-life.

Pérez-Santaescolástica C, Munekata PES, Feng X, Liu Y, Bastianello Campagnol PC, Lorenzo JM. Pérez-Santaescolástica C, et al. Crit Rev Food Sci Nutr. 2022;62(9):2391-2403. doi: 10.1080/10408398.2020.1853036. Epub 2020 Nov 30. Crit Rev Food Sci Nutr. 2022. PMID: 33251820 Review.

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