JAVIER
MATEO OYAGÜE

Catedrático de Universidad

Foto de JAVIER

Foto de Instituto Politécnico de Bragança

Instituto Politécnico de Bragança

Bragança, Portugal

Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (6)

2024

Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology
Foods, Vol. 13, Núm. 10
Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 14, pp. 8748-8755

2023

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, Vol. 12, Núm. 23
Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
Processes, Vol. 11, Núm. 7

2022

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
Foods, Vol. 11, Núm. 23
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
Biomolecules, Vol. 12, Núm. 10