JAVIER
MATEO OYAGÜE

Catedrático de Universidad

Foto de JAVIER

Foto de Instituto Politécnico de Bragança

Instituto Politécnico de Bragança

Bragança, Portugal

Publications in collaboration with researchers from 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