Publicaciones (188) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. 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

  2. Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non-castrated male pigs

    Food Science and Nutrition

  3. Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer

    Meat Science, Vol. 212

  4. NUEVOS PRODUCTOS A PARTIR DE SUBPRODUCTOS DE LA INDUSTRIA PESQUERA

    Anales de Veterinaria de Murcia, Vol. 38

  5. Spiced-marinating injection brine effect on the entire pork quality

    European Food Research and Technology, Vol. 250, Núm. 9, pp. 2421-2430

  6. 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

  7. Valorization of common ling (Molva-molva) roe by-products for the elaboration of a food seasoning: Effect of drying method

    LWT, Vol. 208

  8. Viability of fructooligosaccharides as substitutes for methylcellulose reduction in plant-based burgers

    Food Hydrocolloids, Vol. 154

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. 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

  3. Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint

    Meat Science, Vol. 201

  4. Effect of type of stunning on lipid oxidation and colour of light lamb meat

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 185-186

  5. Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

    Foods, Vol. 12, Núm. 6

  6. Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats

    Animals, Vol. 13, Núm. 23

  7. Lipid oxidation and sensorial acceptance of gas-stunned suckling lamb meat

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 565-566

  8. Novel gels and films to mask boar taint in entire male pork

    Meat Science, Vol. 200

  9. Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality

    Animals, Vol. 13, Núm. 5

  10. 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

2022

  1. Development of edible gels and films as potential strategy to revalorize entire male pork

    Food Hydrocolloids, Vol. 123

  2. 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