Sancho Jose
Bañon Arias
Catedraticos de Universidad
Publicaciones en las que colabora con Sancho Jose Bañon Arias (11)
2014
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Efecto de la alimentación de ovejas gestantes con hoja de tomillo sobre la estabilidad oxidativa de la carne de sus corderos
Albéitar: publicación veterinaria independiente, Núm. 174, pp. 42-44
2012
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Administration of distillate thyme leaves into the diet of Segureña ewes: Effect on lamb meat quality
Animal, Vol. 6, Núm. 12, pp. 2048-2056
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Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb
Small Ruminant Research, Vol. 105, Núm. 1-3, pp. 140-147
2011
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Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat
Food Chemistry, Vol. 125, Núm. 4, pp. 1147-1152
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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
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Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
Meat Science, Vol. 84, Núm. 1, pp. 23-29
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Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet
Meat Science, Vol. 85, Núm. 1, pp. 82-88
2009
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Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes
Journal of Food Science, Vol. 74, Núm. 8
2008
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Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method
Meat Science, Vol. 80, Núm. 2, pp. 287-292
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Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch
Meat Science, Vol. 80, Núm. 3, pp. 649-655
2007
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Aplicaciones de la tecnología sous vide en la elaboración de platos preparados cárnicos para catering
Eurocarne: La revista internacional del sector cárnico, Núm. 155, pp. 109-116