Publicaciones (84) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  2. Effects of Garlic Oil and Cinnamaldehyde on Sheep Rumen Fermentation and Microbial Populations in Rusitec Fermenters in Two Different Sampling Periods

    Animals, Vol. 14, Núm. 7

  3. Los estudiantes de Agronomía elaboran miniclases y vídeos mediante aprendizaje colaborativo

    Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 109-116

2023

  1. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

    Foods, Vol. 12, Núm. 23

  2. Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs

    Animals, Vol. 13, Núm. 22

  3. Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality

    Meat Science, Vol. 198

  4. Effects of Thymbra capitata essential oil on in vitro fermentation end-products and ruminal bacterial communities

    Scientific Reports, Vol. 13, Núm. 1

  5. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

    Meat Science, Vol. 202

  6. Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage

    Animals, Vol. 13, Núm. 2

  7. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

  8. Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

    Livestock Science, Vol. 269

  9. The Effect of Supplementation with Betaine and Zinc on In Vitro Large Intestinal Fermentation in Iberian Pigs under Heat Stress

    Animals, Vol. 13, Núm. 6

  10. Transcriptome analysis of perirenal fat from Spanish Assaf suckling lamb carcasses showing different levels of kidney knob and channel fat

    Frontiers in Veterinary Science, Vol. 10

2022

  1. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153

  2. Effect of using a flax seed enriched concentrate on the fatty acid composition of omental fat in Pramenka lambs reared indoors

    Polish Journal of Veterinary Sciences, Vol. 25, Núm. 1, pp. 129-135

  3. Integrated analyses of the methylome and transcriptome to unravel sex differences in the perirenal fat from suckling lambs

    Frontiers in Genetics, Vol. 13

  4. Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

    Foods, Vol. 11, Núm. 23

  5. 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

2021

  1. Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties

    Foods, Vol. 10, Núm. 9

  2. Betaine increases net portal absorption of volatile fatty acids in Iberian pigs

    Animal, Vol. 15, Núm. 5