Literals
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- MORCUENDE SÁNCHEZ
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- DAVID MORCUENDE SÁNCHEZ
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- ANÁLISIS FÍSICO-QUÍMICO
- DIRECCIÓN Y ADMINISTRACIÓN DE ALIMENTOS Y BEBIDAS EN ORGANIZACIONES TURÍSTICAS
- DIVERSIFICACIÓN DE LA ACTIVIDAD ECONÓMICA EN EL ESPACIO RURAL
- GESTIÓN DE ALIMENTOS Y BEBIDAS
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- OBTENCIÓN Y TRANSFORMACIÓN DE LA CARNE
- PRODUCTOS CURADOS DE CALIDAD DIFERENCIADA
- PRÁCTICAS EXTERNAS
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS I
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
- TRABAJO FIN DE MÁSTER
- ANÁLISIS FÍSICO-QUÍMICO
- ANÁLISIS FÍSICO-QUÍMICO
- DIRECCIÓN Y ADMINISTRACIÓN DE ALIMENTOS Y BEBIDAS EN ORGANIZACIONES TURÍSTICAS
- DIRECCIÓN Y ADMINISTRACIÓN DE ALIMENTOS Y BEBIDAS EN ORGANIZACIONES TURÍSTICAS
- DIRECCIÓN Y ADMINISTRACIÓN DE ALIMENTOS Y BEBIDAS EN ORGANIZACIONES TURÍSTICAS
- DIRECCIÓN Y ADMINISTRACIÓN DE ALIMENTOS Y BEBIDAS EN ORGANIZACIONES TURÍSTICAS
- DIRECCIÓN Y ADMINISTRACIÓN DE ALIMENTOS Y BEBIDAS EN ORGANIZACIONES TURÍSTICAS
- DIVERSIFICACIÓN DE LA ACTIVIDAD ECONÓMICA EN EL ESPACIO RURAL
- DIVERSIFICACIÓN DE LA ACTIVIDAD ECONÓMICA EN EL ESPACIO RURAL
- DIVERSIFICACIÓN DE LA ACTIVIDAD ECONÓMICA EN EL ESPACIO RURAL
- DIVERSIFICACIÓN DE LA ACTIVIDAD ECONÓMICA EN EL ESPACIO RURAL
- DIVERSIFICACIÓN DE LA ACTIVIDAD ECONÓMICA EN EL ESPACIO RURAL
- GESTIÓN DE ALIMENTOS Y BEBIDAS
- GESTIÓN DE ALIMENTOS Y BEBIDAS
- GESTIÓN DE ALIMENTOS Y BEBIDAS
- GESTIÓN DE ALIMENTOS Y BEBIDAS
- GESTIÓN DE ALIMENTOS Y BEBIDAS
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- PRODUCTOS CURADOS DE CALIDAD DIFERENCIADA
- PRODUCTOS CURADOS DE CALIDAD DIFERENCIADA
- PRODUCTOS CURADOS DE CALIDAD DIFERENCIADA
- PRODUCTOS CURADOS DE CALIDAD DIFERENCIADA
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS I
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
- TRABAJO FIN DE MÁSTER
- TRABAJO FIN DE MÁSTER
- TRABAJO FIN DE MÁSTER
- TRABAJO FIN DE MÁSTER
- TRABAJO FIN DE MÁSTER
- ou:tienePublicacion
- 3D printed floating photocatalysts for wastewater treatment
- Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest
- Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS
- Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere
- Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins
- Application of natural antioxidants from strawberry tree (Arbutus unedo L.) and dog rose (Rosa canina L.) to Frankfurters subjected to refrigerated storage
- Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties
- Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
- Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
- Bioactivities of wine components on marinated beef during aging
- Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics
- Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties
- Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs
- Determination of oxidation
- Determination of oxidation
- Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
- Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages
- Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham
- Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating
- Effect of the Iberian × Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities
- Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS
- Effectiveness of sprayed bioactive fruit extracts in counteracting protein oxidation in lamb cutlets subjected to a high-oxygen MAP
- Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops
- Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet
- Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters
- Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté
- Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties
- Fatty acid composition and adipogenic enzyme activity of muscle and adipose tissue, as affected by Iberian × Duroc pig genotype
- Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage
- Fatty acids and plasmalogens of the phospholipids of the sperm membranes and their relation with the post-thaw quality of stallion spermatozoa
- Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems
- Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts
- Genetic determination of tannins and herbivore resistance in Quercus ilex
- Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment
- Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties
- Hormone and secondary metabolite profiling in chestnut during susceptible and resistant interactions with Phytophthora cinnamomi
- Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin
- Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts
- Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
- Mediterranean Products
- Mediterranean Products
- Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage
- Membrane Lipids of the Stallion Spermatozoon in Relation to Sperm Quality and Susceptibility to Lipid Peroxidation
- Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage
- Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage
- Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
- Partial Replacement of Pork Back-Fat by Vegetable Oils in Burger Patties: Effect on Oxidative Stability and Texture and Color Changes during Cooking and Chilled Storage
- Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties
- Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: A comparative study
- Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight
- Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages
- Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants
- Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
- Regulation by biotic stress of tannins biosynthesis in Quercus ilex: Crosstalk between defoliation and Phytophthora cinnamomi infection
- Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing
- Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
- Seasonal changes in the sperm fatty acid composition of Shetland pony stallions
- Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials
- Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties
- The D165H Polymorphism of QiMYB-like-1 Is Linked to Interactions between Tannin Accumulation, Herbivory and Biogeographical Determinants of Quercus ilex
- The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation
- The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips
- Tryptophan depletion and formation of α-aminoadipic and γ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts
- Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
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- EMPLEO DE UN EXTRACTO DE SEMILLA DE AGUACATE EN LA ELABORACIÓN DE PRODUCTOS ALIMENTICIOS
- EMPLEO DE UN EXTRACTO DE MADROÑO EN LA ELABORACIÓN DE PRODUCTOS ALIMENTICIOS
- EMPLEO DE UN EXTRACTO DE ROSA CANINA L. EN LA ELABORACIÓN DE PRODUCTOS ALIMENTICIOS
- EMPLEO DE UN EXTRACTO DE PIEL DE AGUACATE EN LA ELABORACIÓN DE PRODUCTOS ALIMENTICIOS
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