Publicacions en què col·labora amb Sancho Jose Bañon Arias (13)

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. 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

2014

  1. 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

  1. Administration of distillate thyme leaves into the diet of Segureña ewes: Effect on lamb meat quality

    Animal, Vol. 6, Núm. 12, pp. 2048-2056

  2. 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

  1. 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

  2. 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. 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

  2. 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

  1. Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes

    Journal of Food Science, Vol. 74, Núm. 8

2008

  1. 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

  2. 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

  1. 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