Jorge Ortuño Casanova-rekin lankidetzan egindako argitalpenak (15)

2021

  1. Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

    Meat Science, Vol. 171

  2. Ewe's diet during gestation and lactation affects ready-to-eat meat from light lambs

    Animal, Vol. 15, Núm. 2

2020

  1. Enhancing Lipid Oxidative Stability of Cooked-Chilled Lamb Meat through Dietary Rosemary Diterpenes

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 3

2019

  1. Insectos para la alimentación animal: una solución de futuro al déficit de proteína en la cadena alimentaria europea

    Eurocarne: La revista internacional del sector cárnico, Núm. 278, pp. 121-131

  2. Propiedades texturales de los caramelos de goma elaborados con fibra y polialcoholes

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2018

  1. Maternal grazing on stubble and Mediterranean shrubland improves meat lipid profile in light lambs fed on concentrates

    Animal, Vol. 12, Núm. 7, pp. 1547-1554

2017

  1. Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition

    Meat Science, Vol. 134, pp. 44-53

  2. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments

    Animal Science Journal, Vol. 88, Núm. 9, pp. 1436-1445

2016

  1. Dietas suplementadas con romero: una alternativa natural para mejorar la calidad de la carne

    Eurocarne: La revista internacional del sector cárnico, Núm. 244, pp. 155-164

  2. Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

    Food Chemistry, Vol. 190, pp. 1056-1063

  3. Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

    Animal, Vol. 10, Núm. 8, pp. 1391-1401

2015

  1. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

    Meat Science, Vol. 110, pp. 62-69

  2. Use of dietary rosemary diterpenes to extend the preservation of sulphited-lamb products

    Small Ruminant Research, Vol. 123, Núm. 2-3, pp. 269-277

2014

  1. Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes

    Journal of Food Science, Vol. 79, Núm. 9, pp. S1805-S1810

  2. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg-1

    Meat Science, Vol. 96, Núm. 4, pp. 1452-1459