Characterization of volatile constituents in commercial oak wood chips
B Fernandez de Simon, I Muino… - Journal of agricultural …, 2010 - ACS Publications
The volatile composition of the different oak wood pieces (chips of Quercus spp.) that can be
found on the market to be used as alternatives to barrels for aging wines, as well as of chips …
found on the market to be used as alternatives to barrels for aging wines, as well as of chips …
Volatile composition of toasted oak chips and staves and of red wine aged with them
BF De Simón, E Cadahia, I Muino… - … Journal of Enology …, 2010 - Am Soc Enol Viticulture
The evolution of the wood-released aromatic composition of a Spanish wine artificially aged
with chips and staves of Spanish oak (Quercus pyrenaica), French oak (Quercus petraea), …
with chips and staves of Spanish oak (Quercus pyrenaica), French oak (Quercus petraea), …
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources
A Rivas-Cañedo, E Apeleo, I Muiño, C Pérez… - Meat Science, 2013 - Elsevier
The effect of dietary supplementation with either vitamin E (300ppm) or a red wine extract
rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of …
rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of …
Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
I Muíño, MT Díaz, E Apeleo… - Journal of Cleaner …, 2017 - Elsevier
Spain is the biggest olive oil producer in the world what means that this area is especially
affected by olive mill waste pollution. The main system used for extracting olive oil is the …
affected by olive mill waste pollution. The main system used for extracting olive oil is the …
Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
I Muíño, E Apeleo, J de la Fuente… - Meat science, 2014 - Elsevier
… Author links open overlay panel Iria Muíño a , Elizabeth Apeleo b , Jesús de la Fuente b , …
The authors thank INIA for granting Iria Muíño with a predoctoral scholarship. The authors …
The authors thank INIA for granting Iria Muíño with a predoctoral scholarship. The authors …
[HTML][HTML] Use of red wine polyphenols as a natural preservative in health-promoting omega-3 fatty acids-enriched lamb patties
I Muíño, J de la Fuente, C Pérez, E Apeleo… - Molecules, 2018 - mdpi.com
Meat consumption has been related to a higher risk of heart disease due to its saturated fat
content. As a consequence, there has been a growth in research on how to increase …
content. As a consequence, there has been a growth in research on how to increase …
Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
MT Díaz Díaz Chirón, MAS Lauzurica Gómez, I Muíño… - 2017 - docta.ucm.es
Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste
resulting from oxidative processes Aviso: antes de depositar, asegúrate que el documento no …
resulting from oxidative processes Aviso: antes de depositar, asegúrate que el documento no …
Empleo de antioxidantes naturales procedentes de la uva y la aceituna para conservar la calidad de la carne de cordero enriquecida en ácidos grasos omega-3
I Muíño Vizcaíno - 2018 - docta.ucm.es
… PRESENTADA POR Iria Muíño Vizcaíno … Iria Muíño Vizcaíno, ha sido realizada bajo
su dirección conjunta, y cumple las condiciones exigidas para optar al grado de Doctor en …
su dirección conjunta, y cumple las condiciones exigidas para optar al grado de Doctor en …
[PDF][PDF] Conservación de carne de cordero enriquecida en ácidos grasos omega-3 y diferentes antioxidantes: extracto de aceituna rico en polifenoles y vitamina E
E Apeleo, I Muiño, C Pérez, R Bermejo… - Aida, XV Jornadas …, 2013 - aida-itea.org
… *, Muiño, I., Pérez-Santaescolstica, C., Bermejo, R.… Los autores agradecen la asignación
de una beca FPI-INIA a la doctoranda Iria Muíño y al -Chile por la concesión de la beca …
de una beca FPI-INIA a la doctoranda Iria Muíño y al -Chile por la concesión de la beca …
Efecto de la adicion de extracto de vino tinto en la conservacion de hamburguesas de cordero enriquecidas en acidos grasos omega-3.
I Muíño, E Apeleo, C Pérez-Santaescolástica… - Revista Complutense …, 2013 - go.gale.com
… Los autores agradecen la asignación de una beca FPI-INIA a la doctoranda Iria Muíño y,
así mismo, agradecen al CONICITY-Chile la concesión de una beca predoctoral a Elizabeth …
así mismo, agradecen al CONICITY-Chile la concesión de una beca predoctoral a Elizabeth …