Publications by the researcher in collaboration with Maria Dolores Garrido Fernandez (40)

2023

  1. Antioxidant and antimicrobial effects of green tea and grape seed extracts on beef patties with a low dose of sulphite

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 731-732

  2. The improvement of lamb meat shelf life through feeding with subproducts of Rosmarinus Officinalis, L.

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 133-134

2020

  1. Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes

    Food Science and Nutrition, Vol. 8, Núm. 11, pp. 5823-5831

2017

  1. Sensory perception of meat from entire male pigs processed by different heating methods

    Meat Science, Vol. 134, pp. 98-102

2016

  1. Development of a convenience and safety chilled sous vide fish dish: diversification of aquacultural products

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 22, Núm. 3, pp. 185-195

2015

  1. Quality characteristics of sous vide ready to eat seabream processed by high pressure

    LWT, Vol. 64, Núm. 2, pp. 657-662

2014

  1. Efecto de la alimentación de ovejas gestantes con hoja de tomillo sobre la estabilidad oxidativa de la carne de sus corderos

    Albéitar: publicación veterinaria independiente, Núm. 174, pp. 42-44

  2. TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

    Meat Science, Vol. 98, Núm. 4, pp. 569-573

  3. What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

    Food Research International, Vol. 62, pp. 551-560

  4. “IN-WIK”: diseño y fabricación de nuevos productos

    Panorama actual en la docencia universitaria (Educación), pp. 453-456

2013

  1. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 19, Núm. 5, pp. 427-438

2012

  1. Administration of distillate thyme leaves into the diet of Segureña ewes: Effect on lamb meat quality

    Animal, Vol. 6, Núm. 12, pp. 2048-2056

  2. Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb

    Small Ruminant Research, Vol. 105, Núm. 1-3, pp. 140-147

2011

  1. Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

    Food Chemistry, Vol. 125, Núm. 4, pp. 1147-1152

  2. Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

    Food Chemistry, Vol. 124, Núm. 4, pp. 1423-1429

2010

  1. Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

    Meat Science, Vol. 84, Núm. 1, pp. 23-29

  2. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet

    Meat Science, Vol. 85, Núm. 1, pp. 82-88

  3. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration

    Meat Science, Vol. 84, Núm. 3, pp. 538-544

2009

  1. Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes

    Journal of Food Science, Vol. 74, Núm. 8

  2. Influence of pre-slaughter process on pork quality: An overview

    Food Reviews International, Vol. 25, Núm. 3, pp. 233-250