Publications (121)

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

  2. 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

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

    Foods, Vol. 11, Núm. 23

  4. Los aprendizajes en la producción de alimentos. Un estudio sobre los saberes construidos colectivamente en una organización de productores agroecológicos de la zona de Luján, Argentina

    Praxis Educativa, Vol. 26, Núm. 3, pp. 6

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

    Frontiers in Genetics, Vol. 13

  6. 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

2021

  1. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

    Frontiers in Animal Science, Vol. 2

  2. Ingredientes ricos en pigmentos para colorear derivados cárnicos

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 74, pp. 10-15

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

    Small Ruminant Research, Vol. 198

  4. 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. 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

  2. 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

  3. Harina de grillo "Acheta domesticus": composición lipídica y posibilidades sobre su modificación por medio de la dieta

    Bistua: Revista de la Facultad de Ciencias Básicas, Vol. 18, Núm. 2, pp. 38-43

  4. Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1119-1125

  5. Effects of birth weight on animal performance, fattening traits and meat quality of lambs

    Animals, Vol. 10, Núm. 12, pp. 1-13

  6. 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

  7. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122