Publications in collaboration with researchers from Universidad de Valladolid (29)

2023

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

    Livestock Science, Vol. 269

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

    Animals, Vol. 13, Núm. 2

  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

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

2021

  1. Divergent values in feed efficiency promote changes on meat quality of fattening lambs

    Small Ruminant Research, Vol. 198

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

    Foods, Vol. 10, Núm. 9

2020

  1. The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

    Heliyon, Vol. 6, Núm. 10

  2. Modelling growth and decline in a two-species model system: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

    Foods, Vol. 9, Núm. 3

  3. Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

    CyTA: Journal of food, Vol. 18, Núm. 1, pp. 132-136

  4. Effect of dietary crude protein on animal performance, blood biochemistry profile, ruminal fermentation parameters and carcass and meat quality of heavy fattening assaf lambs

    Animals, Vol. 10, Núm. 11, pp. 1-16

  5. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122

2019

  1. Food safety through natural antimicrobials

    Antibiotics, Vol. 8, Núm. 4

  2. Natural antimicrobial agents to improve foods shelf life

    Food Quality and Shelf Life (Elsevier), pp. 125-157

  3. Natural Antioxidants in Fresh and Processed Meat

    Sustainable Meat Production and Processing (Elsevier), pp. 207-236

  4. Microbial growth and biogenic amine production in a balkan-style fresh sausage during refrigerated storage under a CO2-containing anaerobic atmosphere: Effect of the addition of Zataria multiflora essential oil and hops extract

    Antibiotics, Vol. 8, Núm. 4

  5. Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

    Foods, Vol. 8, Núm. 12

  6. Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

    Meat Science, Vol. 156, pp. 68-74

  7. Effect of storage method: Aerobic refrigerated, vacuum refrigerated and frozen storage, on the quality of churra suckling lamb meat

    Italian Journal of Food Science, Vol. 31, Núm. 3, pp. 427-436

  8. Bootstrap parametric GB2 and bootstrap nonparametric distributions for studying shiga toxin-producing Escherichia coli strains growth rate variability

    Food Research International, Vol. 120, pp. 829-838

2018

  1. Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

    Food Research International, Vol. 111, pp. 342-350