Publicaciones en las que colabora con María José Jordán Bueso (19)

2023

  1. Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies

    Antioxidants, Vol. 12, Núm. 1

2020

  1. Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and Stevia

    Antioxidants, Vol. 9, Núm. 12, pp. 1-16

  2. Chromatographic characterization of juice in fruits of different Japanese quince (Chaenomeles japonica L.) genotypes cultivated in Sweden

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 11, pp. 816-825

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

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

  4. The combined effect of mediterranean shrubland pasture and the dietary administration of sage by-products on the antioxidant status of segureña ewes and lambs

    Antioxidants, Vol. 9, Núm. 10, pp. 1-15

2019

  1. Evaluación del ácido rosmarínico como antioxidante en caramelos de goma

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

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

2014

  1. Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status

    Food Chemistry, Vol. 151, pp. 212-218

  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

  3. Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat

    Small Ruminant Research, Vol. 116, Núm. 2-3, pp. 144-152

2011

  1. 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. Ewe s diet (Pasture vs Grain-Based Feed) affects volatile profile of cooked meat from light lamb

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 17, pp. 9641-9646

2004

  1. Characterization of juice in fruits of different Chaenomeles species

    LWT, Vol. 37, Núm. 3, pp. 301-307

2000

  1. Domestication of Japanese quince (Chaenomeles japonica)

    Acta Horticulturae, Vol. 538, pp. 345-348

  2. Kinetics of syneresis in fresh goat cheese

    Milchwissenschaft, Vol. 55, Núm. 10, pp. 566-569

1999

  1. Characterization and comparative study of animal rennets from different ruminants applied to goat milk

    Milchwissenschaft, Vol. 54, Núm. 3, pp. 144-146

1998

  1. Les acides gras dans le lait de chèvre murciano-granadina

    Lait, Vol. 78, Núm. 3, pp. 363-369

1997

  1. Kinetics of κ-casein hydrolysis by different rennet and coagulant enzymes in murciano-granadina goat milk

    Milchwissenschaft, Vol. 52, Núm. 7, pp. 370-373