Publikationen (143) Publikationen von JAVIER MATEO OYAGÜE

2024

  1. Brócoli y coliflor como ingredientes en raciones de ovino lechero

    Tierras. Ovino, Núm. 45, pp. 50-57

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

    Foods, Vol. 13, Núm. 6

  3. Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

    Foods, Vol. 13, Núm. 10

  4. Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

    Journal of the Science of Food and Agriculture

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. Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 423-424

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

    Animals, Vol. 13, Núm. 22

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

    Meat Science, Vol. 198

  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. 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

  10. Volatile aroma compounds of cooked suckling lamb meat

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 589-590

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