Gema
Nieto Martinez
Profesores Titulares de Universidad
Pedro
Diaz Molins
Asociado a Tiempo Parcial
Publications by the researcher in collaboration with Pedro Diaz Molins (8)
2023
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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
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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
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