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Author

Sol Zamuz

Observed names: S. Zamuz, S. Zamúz
ORCID: 0000-0002-4046-7874
Observed ORCID: 0000-0002-4046-7874
OpenAlex ID: A5011659543
Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential
2018 · Sol Zamuz, María López-Pedrouso, et al. · Food Research International · 131
The role of phenolic compounds against Listeria monocytogenes in food. A review
2021 · Sol Zamuz, Paulo E.S. Munekata, et al. · Trends in Food Science & Technology · 114
Citrullus lanatus as source of bioactive components: An up-to-date review
2021 · Sol Zamuz, Paulo E.S. Munekata, et al. · Trends in Food Science & Technology · 110
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
2019 · Francisco J. Marti-Quijal, Sol Zamuz, et al. · LWT · 86
Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti
2018 · Oleksii Parniakov, Stefan Toepfl, et al. · Journal of Food Science and Technology · 73
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Effects of pulses and microalgal proteins on quality traits of beef patties
2018 · Tihana Žugčić, Radhia Abdelkebir, et al. · Journal of Food Science and Technology · 69
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Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages
2018 · Rohit Thirumdas, Mladen Brnčić, et al. · Journal of Food Processing and Preservation · 54
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Influence of the addition of different origin sources of protein on meat products sensory acceptance
2019 · Sol Zamuz, Laura Purriños, et al. · Journal of Food Processing and Preservation · 48
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Effect of terroir on the volatiles of Vitis vinifera cv. Albariño
2007 · Mar Vilanova, Sol Zamuz, et al. · Journal of the Science of Food and Agriculture · 43
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
2019 · Francisco J Marti‐Quijal, Sol Zamuz, et al. · Journal of the Science of Food and Agriculture · 42
The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life
2021 · Márcio Vargas-Ramella, José M. Lorenzo, et al. · Antioxidants · 33
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Assessing the quality of octopus: From sea to table
2023 · Sol Zamuz, Benjamin M. Bohrer, et al. · Food Frontiers · 25
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Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
2022 · Márcio Vargas-Ramella, José M. Lorenzo, et al. · LWT · 25
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Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties
2018 · Francisco J. Marti‐Quijal, Sol Zamuz, et al. · Journal of Food Processing and Preservation · 25
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Descriptive analysis of wines from Vitis vinifera cv. Albariño
2008 · Mar Vilanova, Sol Zamuz, et al. · Journal of the Science of Food and Agriculture · 25
Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
2020 · Sol Zamuz, Laura Purriños, et al. · Foods · 23
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Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain
2006 · S. Zamúz, M. Vilanova · Flavour and Fragrance Journal · 17
Primary study of enological variability of wines from different clones of Vitis vinifera L cv. Albariño grown in Misión Biológica de Galicia (CSIC)
2007 · Sol Zamuz, M. Carmen Martínez, et al. · Journal of Food Composition and Analysis · 14
Consumer and Market Demand for Sustainable Food Products
2021 · Sol Zamuz, Paulo Eduardo Sichetti Munekata, et al. · Elsevier eBooks · 11
Lipid oxidation of animal fat
2022 · Sol Zamuz, Benjamin M. Bohrer, et al. · Elsevier eBooks · 9
Enzymes as Potential Markers of Wine Aging
2004 · S. Zamuz, A.B.F. Sestelo, et al. · Journal of the Institute of Brewing · 8
Fat and fatty acids
2022 · Sol Zamuz, Mirian Pateiro, et al. · Elsevier eBooks · 3
Perfil sensorial de la carne de vacuno de la raza Retinta procedente de dos sistemas de producción durante la maduración
2021 · Sol Zamuz, Susana García-Torres, et al. · Informacion Tecnica Economica Agraria · 3
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Volatile composition of the Vitis vinifera Albariño musts according to geographic area from Rías Baixas AOC (Spain)
2006 · Mar Vilanova, Sol Zamuz · DIGITAL.CSIC (Spanish National Research Council (CSIC)) · 3
Peptidomic approach for analysis of bioactive peptides
2022 · Sol Zamuz, Daniel Franco Ruiz, et al. · Elsevier eBooks · 2
Works count: 63
Citation count: 1,002
H-index: 17
I10-index: 19
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