Publicacións (202) Publicacións nas que participase algún/ha 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. Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer

    Meat Science, Vol. 212

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

    European Food Research and Technology

  4. 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

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

    Food Hydrocolloids, Vol. 154

2023

  1. 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

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

    Meat Science, Vol. 201

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

    Foods, Vol. 12, Núm. 6

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

    Animals, Vol. 13, Núm. 23

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

    Meat Science, Vol. 200

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

    Animals, Vol. 13, Núm. 5

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

  3. Effect of the dietary supplementation based on essential oils on the quality of gilthead seabream

    Aquaculture Research, Vol. 53, Núm. 7, pp. 2567-2574

  4. Evaluación de diferentes estrategias para enmascarar el “olor sexual” en salchichas frankfurt

    Eurocarne: La revista internacional del sector cárnico, Núm. 311, pp. 43-52

  5. 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

  6. 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

  1. Effects of dietary rosemary extract supplementation on pork quality of chato murciano breed during storage

    Animals, Vol. 11, Núm. 8

  2. 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

  3. Use of mediterranean by-products to produce entire male large white pig: Meat and fat quality

    Animals, Vol. 11, Núm. 11