Ciencia y Tecnología de los Alimentos
Publicaciones (202) Publicaciones en las que ha participado algún/a investigador/a
2024
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Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows’ Diet to Obtain Enriched Milk, Cheese, and Yogurt
Animals, Vol. 14, Núm. 9
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Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer
Meat Science, Vol. 212
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Spiced-marinating injection brine effect on the entire pork quality
European Food Research and Technology
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Ultra-fast mechanochemical strategy to obtain stable colloidal dispersions of MWCNT in hydrophilic media: Never has been so easy
Journal of Molecular Liquids, Vol. 401
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Viability of fructooligosaccharides as substitutes for methylcellulose reduction in plant-based burgers
Food Hydrocolloids, Vol. 154
2023
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Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
Meat Science, Vol. 195
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Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint
Meat Science, Vol. 201
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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
Foods, Vol. 12, Núm. 6
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Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats
Animals, Vol. 13, Núm. 23
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Novel gels and films to mask boar taint in entire male pork
Meat Science, Vol. 200
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Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality
Animals, Vol. 13, Núm. 5
2022
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Development of edible gels and films as potential strategy to revalorize entire male pork
Food Hydrocolloids, Vol. 123
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Effect of Female Sex Hormones on the Immune Response Against Chlamydia abortus and on Protection Conferred by an Inactivated Experimental Vaccine in a Mouse Model
Pathogens, Vol. 11, Núm. 1
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Effect of the dietary supplementation based on essential oils on the quality of gilthead seabream
Aquaculture Research, Vol. 53, Núm. 7, pp. 2567-2574
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Evaluación de diferentes estrategias para enmascarar el “olor sexual” en salchichas frankfurt
Eurocarne: La revista internacional del sector cárnico, Núm. 311, pp. 43-52
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Selección de hidrocoloides para el desarrollo de estrategias tecnológicas que mejoren la calidad sensorial de la carne de cerdos no castrados
III Congreso Interdisciplinar de Jóvenes Investigadores 23 y 24 de septiembre de 2021
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Uso del marinado en carne de macho entero como alternativa a la castración quirúrgica sin anestesia
III Congreso Interdisciplinar de Jóvenes Investigadores 23 y 24 de septiembre de 2021
2021
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Effects of dietary rosemary extract supplementation on pork quality of chato murciano breed during storage
Animals, Vol. 11, Núm. 8
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Estrategias tecnológicas de enmascaramiento del olor sexual en carne de cerdos machos enteros: nuevas alternativas para el sector y la industria cárnica porcina
Eurocarne: La revista internacional del sector cárnico, Núm. 296, pp. 69-78
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Use of mediterranean by-products to produce entire male large white pig: Meat and fat quality
Animals, Vol. 11, Núm. 11