MARÍA TERESA
DÍAZ DÍAZ CHIRÓN
Profesora ayudante doctora
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublicacions en col·laboració amb investigadors/es de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (40)
2022
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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149
2021
2020
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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids, Vol. 107
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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650
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Effect of a diet supplemented with malic acid–heat (MAH) treated sunflower on carcass characteristics, meat composition and fatty acids profile in growing lambs
Animals, Vol. 10, Núm. 3
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Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Food Hydrocolloids, Vol. 99
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Fasting combined with long catch duration modifies the physio-metabolic response and flesh quality of rainbow trout
Aquaculture Research, Vol. 51, Núm. 3, pp. 1244-1255
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Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing
Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809
2019
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Physio-metabolic response of rainbow trout during prolonged food deprivation before slaughter
Fish Physiology and Biochemistry, Vol. 45, Núm. 1, pp. 253-265
2017
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Determination of optimal degree days of fasting before slaughter in rainbow trout (Oncorhynchus mykiss)
Aquaculture, Vol. 473, pp. 272-277
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Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs
Journal of Food Composition and Analysis, Vol. 56, pp. 115-123
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Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
Journal of Cleaner Production, Vol. 140, pp. 924-932
2016
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Reducing the effect of pre-slaughter fasting on the stress response of rainbow trout (Oncorhynchus mykiss)
Animal Welfare, Vol. 25, Núm. 3, pp. 339-346
2015
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The effect of intermittent feeding on the pre-slaughter fasting response in rainbow trout
Aquaculture, Vol. 443, pp. 24-30
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Volatile Compounds in High-Pressure-Processed Pork Meat Products
Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 277-284
2014
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Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
Meat Science, Vol. 98, Núm. 2, pp. 116-123
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Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs
Meat Science, Vol. 96, Núm. 2, pp. 653-660
2013
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Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources
Meat Science, Vol. 93, Núm. 2, pp. 178-186
2012
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The effects of journey duration and space allowance on the behavioural and biochemical measurements of stress responses in suckling lambs during transport to an abattoir
Applied Animal Behaviour Science, Vol. 142, Núm. 1-2, pp. 30-41