Publicacións nas que colabora con Irene Peñaranda Verdu (14)

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

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

    Meat Science, Vol. 200

  3. 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

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. 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

  2. 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

2019

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

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

2017

  1. Sensory perception of meat from entire male pigs processed by different heating methods

    Meat Science, Vol. 134, pp. 98-102