Publications in collaboration with researchers from University of Bologna (3)

2022

  1. Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

    Antioxidants, Vol. 11, Núm. 6

2021

  1. Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

    Meat Science, Vol. 171

2020

  1. Enhancing Lipid Oxidative Stability of Cooked-Chilled Lamb Meat through Dietary Rosemary Diterpenes

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 3