Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors

por Perez-Santaescolastica, Cristina, de Pril, Ilse, van de Voorde, Ilse, Fraeye, Ilse
Publicado 2023

Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool

por Goemaere, Olivier, De Ketelaere, Bart, Hanskens, Jana, Masijn, Quinten, Pérez Santaescolastica, Cristina, Fraeye, Ilse
Publicado 2021

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

por Argemí-Armengol, Immaculada, Villalba, Daniel, Tor, Marc, Pérez-Santaescolástica, Cristina, Purriños, Laura, Manuel Lorenzo, José, Álvarez-Rodríguez, Javier
Publicado 2019

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

por Muíño, Iria, de la Fuente, Jesús, Pérez, Concepción, Apeleo, Elizabeth, Pérez-Santaescolástica, Cristina, Cañeque, Vicente, Lauzurica, Sara, Bermejo-Poza, Rubén, Díaz, María Teresa
Publicado 2018