Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”Aurora Cittadini, José M. Lorenzo, Rubén Domínguez et al.|Journal of Food Science and Technology|2019Cited by 65
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogelsAurora Cittadini, José M. Lorenzo, Paulo E. S. Munekata et al.|International Journal of Food Science & Technology|2021Cited by 33
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausagesAurora Cittadini, José M. Lorenzo, Rubén Domínguez et al.|Food Research International|2022Cited by 32
Effect of linseed supplementation and slaughter age on meat quality of grazing cross‐bred Galician x Burguete foalsRubén Domínguez, José M. Lorenzo, Mirian Pateiro et al.|Journal of the Science of Food and Agriculture|2017Cited by 24
Encapsulation techniques to increase lipid stabilityAurora Cittadini, José M. Lorenzo, Mirian Pateiro et al.|Elsevier eBooks|2022Cited by 16