
Pedro
Diaz Molins
Asociado a Tiempo Parcial
Publications (20) Pedro Diaz Molins publications
2023
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Antioxidant and antimicrobial effects of green tea and grape seed extracts on beef patties with a low dose of sulphite
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 731-732
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The improvement of lamb meat shelf life through feeding with subproducts of Rosmarinus Officinalis, L.
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 133-134
2020
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Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes
Food Science and Nutrition, Vol. 8, Núm. 11, pp. 5823-5831
2017
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Sensory perception of meat from entire male pigs processed by different heating methods
Meat Science, Vol. 134, pp. 98-102
2016
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Development of a convenience and safety chilled sous vide fish dish: diversification of aquacultural products
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 22, Núm. 3, pp. 185-195
2015
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Quality characteristics of sous vide ready to eat seabream processed by high pressure
LWT, Vol. 64, Núm. 2, pp. 657-662
2014
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TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products
Meat Science, Vol. 98, Núm. 4, pp. 569-573
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What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals
Food Research International, Vol. 62, pp. 551-560
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“IN-WIK”: diseño y fabricación de nuevos productos
Panorama actual en la docencia universitaria (Educación), pp. 453-456
2013
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Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 19, Núm. 5, pp. 427-438
2010
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Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
Meat Science, Vol. 84, Núm. 1, pp. 23-29
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Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet
Meat Science, Vol. 85, Núm. 1, pp. 82-88
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Monitoring retrogradation in liquorice-type sweets of different size and hardness
Starch/Staerke, Vol. 62, Núm. 11, pp. 558-565
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The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration
Meat Science, Vol. 84, Núm. 3, pp. 538-544
2009
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Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes
Journal of Food Science, Vol. 74, Núm. 8
2008
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Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method
Meat Science, Vol. 80, Núm. 2, pp. 287-292
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Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch
Meat Science, Vol. 80, Núm. 3, pp. 649-655
2007
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Aplicaciones de la tecnología sous vide en la elaboración de platos preparados cárnicos para catering
Eurocarne: La revista internacional del sector cárnico, Núm. 155, pp. 109-116
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Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
Meat Science, Vol. 77, Núm. 4, pp. 626-633
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Efecto de la composición y el de procesado sobre las propiedades tecnológicas y ópticas de las emulsiones cárnicas
Anales de veterinaria de Murcia, Núm. 23, pp. 25-34