María José Jordán Bueso-rekin lankidetzan egindako argitalpenak (23)

2024

  1. Oregano Essential Oil and Purple Garlic Powder Effects on Intestinal Health, Microbiota Indicators and Antimicrobial Resistance as Feed Additives in Weaning Piglets

    Animals, Vol. 14, Núm. 1

2023

  1. Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies

    Antioxidants, Vol. 12, Núm. 1

2021

  1. Antimicrobial resistance of campylobacter jejuni, escherichia coli and enterococcus faecalis commensal isolates from laying hen farms in Spain

    Animals, Vol. 11, Núm. 5

2020

  1. Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and Stevia

    Antioxidants, Vol. 9, Núm. 12, pp. 1-16

  2. Chromatographic characterization of juice in fruits of different Japanese quince (Chaenomeles japonica L.) genotypes cultivated in Sweden

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 11, pp. 816-825

  3. Enhancing Lipid Oxidative Stability of Cooked-Chilled Lamb Meat through Dietary Rosemary Diterpenes

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 3

  4. The combined effect of mediterranean shrubland pasture and the dietary administration of sage by-products on the antioxidant status of segureña ewes and lambs

    Antioxidants, Vol. 9, Núm. 10, pp. 1-15

2019

  1. Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 9, pp. 4296-4303

  2. Evaluación del ácido rosmarínico como antioxidante en caramelos de goma

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2016

  1. Dietas suplementadas con romero: una alternativa natural para mejorar la calidad de la carne

    Eurocarne: La revista internacional del sector cárnico, Núm. 244, pp. 155-164

  2. Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

    Food Chemistry, Vol. 190, pp. 1056-1063

2014

  1. Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status

    Food Chemistry, Vol. 151, pp. 212-218

  2. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg-1

    Meat Science, Vol. 96, Núm. 4, pp. 1452-1459

  3. Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat

    Small Ruminant Research, Vol. 116, Núm. 2-3, pp. 144-152

2011

  1. 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. Ewe s diet (Pasture vs Grain-Based Feed) affects volatile profile of cooked meat from light lamb

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 17, pp. 9641-9646

2006

  1. Effect of thyme essential oils (Thymus hyemalis and Thymus zygis) and monensin on in vitro ruminal degradation and volatile fatty acid production

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 18, pp. 6598-6602

2004

  1. Characterization of juice in fruits of different Chaenomeles species

    LWT, Vol. 37, Núm. 3, pp. 301-307

2000

  1. Domestication of Japanese quince (Chaenomeles japonica)

    Acta Horticulturae, Vol. 538, pp. 345-348

  2. Kinetics of syneresis in fresh goat cheese

    Milchwissenschaft, Vol. 55, Núm. 10, pp. 566-569