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Influence of a severe reduction of the feeding level during the period immediately prior to free-range fattening on performance and fat quality in Iberian pigs

Journal of the science of food and agriculture, 2008-02, Vol.88 (3), p.449-454

2008

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Testicular development, androstenone levels and androstenone odour of untreated and trenbolone implanted boars

Journal of the science of food and agriculture, 1991, Vol.57 (1), p.127-133

1991

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Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation

Journal of the science of food and agriculture, 2012-09, Vol.92 (12), p.2543-2551

2012

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Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig

Journal of the science of food and agriculture, 2012-08, Vol.92 (10), p.2122-2127

2012

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Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers

Journal of the science of food and agriculture, 2013-01, Vol.93 (1), p.166-172

2013

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The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach

Journal of mass spectrometry, 2010-09, Vol.45 (9), p.1056-1064

2010

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Ellagitannin metabolites, urolithin A glucuronide and its aglycone urolithin A, ameliorate TNF-α-induced inflammation and associated molecular markers in human aortic endothelial cells

Molecular nutrition & food research, 2012-05, Vol.56 (5), p.784-796

2012

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Occurrence of urolithins, gut microbiota ellagic acid metabolites and proliferation markers expression response in the human prostate gland upon consumption of walnuts and pomegranate juice

Molecular nutrition & food research, 2010-03, Vol.54 (3), p.311-322

2010

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Effects of dietary n−3/n−6 ratio on lipid metabolism of gilthead seabream (Sparus aurata)

European journal of lipid science and technology, 2011-11, Vol.113 (11), p.1332-1341

2011

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Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry‐Curing

Journal of food science, 2013-11, Vol.78 (11), p.C1659-C1664

2013

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Oxylipin Associated Co-Flocculation in Yeasts

Journal of the Institute of Brewing, 2006, Vol.112 (1), p.66-71

2006

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Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

Journal of the science of food and agriculture, 2010-04, Vol.90 (5), p.882-890

2010

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Effect of soybean meal-based diets on the product quality of rainbow trout fillets

Journal of food science, 2006-05, Vol.71 (4), p.S337-S342

2006

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Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

Journal of the science of food and agriculture, 2012-04, Vol.92 (6), p.1311-1317

2012

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Cyanobacterial toxins - occurrence, biosynthesis and impact on human affairs

Molecular nutrition & food research, 2006-01, Vol.50 (1), p.7-17

2006

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Mitochondrial Associated Yeast Flocculation--The Effect of Acetylsalicylic Acid

Journal of the Institute of Brewing, 2007, Vol.113 (1), p.42-47

2007

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Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

International journal of food science & technology, 2013-03, Vol.48 (3), p.484-495

2013

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Bioactive oxylipins in Saccharomyces cerevisiae

Journal of the Institute of Brewing, 2005, Vol.111 (3), p.304-308

2005

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Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lamb

Journal of the science of food and agriculture, 2007-03, Vol.87 (4), p.651-659

2007

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Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

Journal of the American Oil Chemists' Society, 2011-07, Vol.88 (7), p.967-973

2011

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Development of Volatile Compounds during the Manufacture of Dry-Cured "Lacón," a Spanish Traditional Meat Product

Journal of food science, 2011-01, Vol.76 (1), p.C89-C97

2011

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Betaine supplementation affects the cholesterol but not the lipid profile of pigs

European journal of lipid science and technology, 2010-03, Vol.112 (3), p.295-303

2010

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Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

Journal of the science of food and agriculture, 2004-08, Vol.84 (11), p.1364-1370

2004

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Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography

Journal of the science of food and agriculture, 2006-05, Vol.86 (7), p.1040-1045

2006

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Dietary saturated and omega-3 fatty acids affect growth and fatty acid profiles of Malaysian mahseer

European journal of lipid science and technology, 2012-02, Vol.114 (2), p.185-193

2012

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Influence of a severe reduction of the feeding level during the period immediately prior to free-range fattening on performance and fat quality in Iberian pigs

Testicular development, androstenone levels and androstenone odour of untreated and trenbolone implanted boars

Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation

Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig

Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers

The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach

Ellagitannin metabolites, urolithin A glucuronide and its aglycone urolithin A, ameliorate TNF-α-induced inflammation and associated molecular markers in human aortic endothelial cells

Occurrence of urolithins, gut microbiota ellagic acid metabolites and proliferation markers expression response in the human prostate gland upon consumption of walnuts and pomegranate juice

Effects of dietary n−3/n−6 ratio on lipid metabolism of gilthead seabream (Sparus aurata)

Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry‐Curing

Oxylipin Associated Co-Flocculation in Yeasts

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

Effect of soybean meal-based diets on the product quality of rainbow trout fillets

Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

Cyanobacterial toxins - occurrence, biosynthesis and impact on human affairs

Mitochondrial Associated Yeast Flocculation--The Effect of Acetylsalicylic Acid

Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

Bioactive oxylipins in Saccharomyces cerevisiae

Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lamb

Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

Development of Volatile Compounds during the Manufacture of Dry-Cured "Lacón," a Spanish Traditional Meat Product

Betaine supplementation affects the cholesterol but not the lipid profile of pigs

Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography

Dietary saturated and omega-3 fatty acids affect growth and fatty acid profiles of Malaysian mahseer

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