Institut de Recerca i Tecnologia Agroalimentaries -ko ikertzaileekin lankidetzan egindako argitalpenak (47)

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. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

    Foods, Vol. 13, Núm. 2

2023

  1. Changes in cortisol and cortisone in hair of pigs reared under heat stress conditions

    Frontiers in Veterinary Science, Vol. 10

  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. Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

    Foods, Vol. 12, Núm. 20

  4. Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

    Innovative Food Science and Emerging Technologies, Vol. 86

  5. Reducing Stocking Densities and Using Cooling Systems for More Adapted Pigs to High Temperatures When Reared in Intensive Conditions

    Animals, Vol. 13, Núm. 15

  6. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

    Foods, Vol. 12, Núm. 15

2022

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

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

  2. Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

    Sustainability (Switzerland), Vol. 14, Núm. 3

2021

  1. Understanding host-microbiota interactions in the commercial piglet around weaning

    Scientific Reports, Vol. 11, Núm. 1

2020

  1. Erratum: Aluwé, M. et al. exploratory survey on European consumer and stakeholder attitudes towards alternatives for surgical castration of piglets. (Animals 2020, 10, 1758)

    Animals

  2. Exploratory survey on european consumer and stakeholder attitudes towards alternatives for surgical castration of piglets

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

  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. Metabolome and proteome changes in skeletal muscle and blood of pre-weaning calves fed leucine and threonine supplemented diets

    Journal of Proteomics, Vol. 216

  5. Welfare benefits of intradermal vaccination of piglets

    Animals, Vol. 10, Núm. 10, pp. 1-12

2019

  1. Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

    Journal of Food Processing and Preservation, Vol. 43, Núm. 11

  2. Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability

    Journal of Food Processing and Preservation, Vol. 43, Núm. 10

  3. The effects of environmental enrichment on the physiology, behaviour, productivity and meat quality of pigs raised in a hot climate

    Animals, Vol. 9, Núm. 5

2018

  1. Reduction of androstenone perception in pan-fried boar meat by different masking strategies

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 6, pp. 2251-2257