JAVIER
MATEO OYAGÜE
Catedrático de Universidad
Publicaciones (138) Publicaciones en las que ha participado algún/a investigador/a
2023
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Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, Vol. 12, Núm. 23
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Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs
Animals, Vol. 13, Núm. 22
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Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality
Meat Science, Vol. 198
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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
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Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage
Animals, Vol. 13, Núm. 2
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Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
Processes, Vol. 11, Núm. 7
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Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs
Livestock Science, Vol. 269
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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
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Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153
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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
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Integrated analyses of the methylome and transcriptome to unravel sex differences in the perirenal fat from suckling lambs
Frontiers in Genetics, Vol. 13
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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
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Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
Foods, Vol. 11, Núm. 23
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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
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Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties
Foods, Vol. 10, Núm. 9
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Divergent values in feed efficiency promote changes on meat quality of fattening lambs
Small Ruminant Research, Vol. 198
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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
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Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages
Frontiers in Animal Science, Vol. 2
2020
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Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
LWT, Vol. 122
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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