Publicaciones (22) Publicaciones de Irene Peñaranda Verdu

2024

  1. Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer

    Meat Science, Vol. 212

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

    European Food Research and Technology

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

    Food Hydrocolloids, Vol. 154

2023

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

    Meat Science, Vol. 201

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

    Foods, Vol. 12, Núm. 6

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

    Animals, Vol. 13, Núm. 23

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

    Meat Science, Vol. 200

  5. 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. 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

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. 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

  3. 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

  4. 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)

  2. Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

    Meat Science, Vol. 156, pp. 105-110