Showing 1 - 6 results of 6 for search 'Paula Borrajo', query time: 0.03s Refine Results
  1. 1
    The Effect of <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

    The Effect of <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage by Paula Borrajo, Małgorzata Karwowska, Jose M. Lorenzo

    Published 2022-01-01
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  2. 2
    Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

    Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey by Małgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo, José M. Lorenzo

    Published 2021-02-01
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  3. 3
    In Search of Antioxidant Peptides from Porcine Liver Hydrolysates Using Analytical and Peptidomic Approach

    In Search of Antioxidant Peptides from Porcine Liver Hydrolysates Using Analytical and Peptidomic Approach by María López-Pedrouso, José M. Lorenzo, Paula Borrajo, Daniel Franco

    Published 2021-12-01
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  4. 4
    Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme

    Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme by Paula Borrajo, María López-Pedrouso, Daniel Franco, Mirian Pateiro, José M. Lorenzo

    Published 2020-06-01
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  5. 5
    Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

    Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain by Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, Daniel Franco, Wangang Zhang, José Manuel Lorenzo

    Published 2020-03-01
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  6. 6
    Comparison of the Effect of Enhancing Dry Fermented Sausages with <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on Selected Physicochemical Properties Related to Food Safety during Processing

    Comparison of the Effect of Enhancing Dry Fermented Sausages with <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on Selected Physicochemical Properties Related to Food Safe... by Paula Borrajo, Małgorzata Karwowska, Dariusz M. Stasiak, Jose M. Lorenzo, Marlena Żyśko, Elżbieta Solska

    Published 2021-10-01
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