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Divergent values in feed efficiency promote changes on meat quality of fattening lambs

Small ruminant research, 2021-05, Vol.198, p.106353, Article 106353

2021

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Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

Livestock science, 2023-03, Vol.269, p.105173, Article 105173

2023

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Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Meat science, 2019-10, Vol.156, p.68-74

2019

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Crisis de pánico, un reto diagnóstico

Acta Neurológica Colombiana, 2023-06, Vol.27 (1)

2023

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Crisis de pánico, un reto diagnóstico

Acta Neurológica Colombiana, 2023-06, Vol.27 (1)

2023

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Conformation characteristics of suckling lambs carcasses from the Spanish local breeds Churra and Castellana and the non-native breed Assaf determined using digital photographs

Small ruminant research, 2018-03, Vol.160, p.89-94

2018

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Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

Journal of food science, 2016-08, Vol.81 (8), p.C1891-C1898

2016

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Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

Processes, 2023-07, Vol.11 (7), p.2062

2023

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Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

Small ruminant research, 2015-04, Vol.125, p.73-80

2015

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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Meat science, 2014-05, Vol.97 (1), p.115-122

2014

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Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

Meat science, 2013-07, Vol.94 (3), p.369-375

2013

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Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Meat science, 2014-12, Vol.98 (4), p.646-651

2014

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Natural antimicrobial agents to improve foods shelf life

Food Quality and Shelf Life, 2019

Galanakis, Charis M

2019

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Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere

Meat science, 2013-07, Vol.94 (3), p.369-375

2013

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Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a C[O.sub.2]-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Antibiotics (Basel), 2019-12, Vol.8 (4)

2019

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Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO 2 -Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Antibiotics (Basel), 2019-11, Vol.8 (4)

2019

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Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

Foods, 2019-12, Vol.8 (12), p.688

2019

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Crisis de pánico, un reto diagnóstico

Acta Neurológica Colombiana, 2011-01, Vol.27 (1), p.55-62

2011

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Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

Journal of dairy science, 2013-06, Vol.96 (6), p.3461-3470

2013

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Chemical composition of alpaca ( Vicugna pacos) charqui

Food chemistry, 2012, Vol.130 (2), p.329-334

2012

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COMPUESTOS VOLÁTILES EN CARNE DE ALPACA (Vicugna pacos). COMPARACIÓN ENTRE CARNE CON Y SIN EL OLOR ATÍPICO ATRIBUIDO AL CONSUMO DE ARBUSTOS TOLARES

Interciencia, 2015-01, Vol.40 (1), p.38

2015

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Volatile compounds of alpaca . Comparacao de carne com e sem cheiro atipico atribuido ao consumo de arbustos tolares

Interciencia, 2015-01, Vol.40 (1), p.38

2015

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Caracterizacion de propiedades quimicas y fisicoquimicas de chorizos comercializados en la zona centro de Mexico

Informacion Tecnologica, 2013, Vol.24 (2), p.2-14

2013

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Food Quality and Shelf Life

Galanakis, Charis M

1, 2019

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Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

Journal of food science, 2011-06, Vol.76 (5), p.S300-S305

2011

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Divergent values in feed efficiency promote changes on meat quality of fattening lambs

Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Crisis de pánico, un reto diagnóstico

Crisis de pánico, un reto diagnóstico

Conformation characteristics of suckling lambs carcasses from the Spanish local breeds Churra and Castellana and the non-native breed Assaf determined using digital photographs

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Natural antimicrobial agents to improve foods shelf life

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a C[O.sub.2]-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO 2 -Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

Crisis de pánico, un reto diagnóstico

Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

Chemical composition of alpaca ( Vicugna pacos) charqui

COMPUESTOS VOLÁTILES EN CARNE DE ALPACA (Vicugna pacos). COMPARACIÓN ENTRE CARNE CON Y SIN EL OLOR ATÍPICO ATRIBUIDO AL CONSUMO DE ARBUSTOS TOLARES

Volatile compounds of alpaca . Comparacao de carne com e sem cheiro atipico atribuido ao consumo de arbustos tolares

Caracterizacion de propiedades quimicas y fisicoquimicas de chorizos comercializados en la zona centro de Mexico

Food Quality and Shelf Life

Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

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