Maria Dolores Garrido Fernandez-rekin lankidetzan egindako argitalpenak (50)

2024

  1. 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

  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, Vol. 250, Núm. 9, pp. 2421-2430

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

    Meat Science, Vol. 200

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

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

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

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

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

2020

  1. Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes

    Food Science and Nutrition, Vol. 8, Núm. 11, pp. 5823-5831

  2. Do consumers change their perception of liking, expected satiety, and healthiness of a product if they know it is a ready-to eat meal?

    Foods, Vol. 9, Núm. 9

  3. Fat replacement by vegetal fibres to improve the quality of sausages elaborated with non-castrated male pork

    Animals, Vol. 10, Núm. 10, pp. 1-14

  4. Nutritional attributes and sensory quality during storage time of spiced lamb burgers from manchego Spanish breed

    Foods, Vol. 9, Núm. 10

  5. The use of pork from entire male and immunocastrated pigs for meat products—an overview with recommendations

    Animals, Vol. 10, Núm. 10, pp. 1-26

  6. Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability

    Meat Science, Vol. 169

2019

  1. Caracterización sensorial de chorizos de cerdo macho entero elaborados con diferentes estrategias de enmascaramiento

    IV Jornadas Doctorales Escuela Internacional de Doctorado de la Universidad de Murcia (Eidum)