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The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

Meat science, 2011-05, Vol.88 (1), p.189-197

2011

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The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef

Meat science, 2009-06, Vol.82 (2), p.155-161

2009

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Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed

Animal (Cambridge, England), 2018-05, Vol.12 (5), p.1084-1092

2018

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Socio-economic factors affecting consumer behaviour for United States and Spanish beef under different information scenarios

Food quality and preference, 2012-04, Vol.24 (1), p.30-39

2012

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Carcass characteristics and meat quality of male and female foals

Meat science, 2005-05, Vol.70 (1), p.141-152

2005

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Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds

Meat science, 2005-05, Vol.70 (1), p.83-90

2005

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Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Meat science, 2009-03, Vol.81 (3), p.439-445

2009

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Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls

Meat science, 2006-06, Vol.73 (2), p.326-334

2006

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Colour and texture characteristics in meat of male and female foals

Meat science, 2006-12, Vol.74 (4), p.738-745

2006

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Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements

Meat science, 2007-05, Vol.76 (1), p.38-45

2007

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The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue

Meat science, 2009-02, Vol.81 (2), p.307-312

2009

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Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere

Journal of food science, 2002-05, Vol.67 (4), p.1580-1589

2002

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Rheological behavior of commercial thickeners for dysphagia in semisolid food

Clinical nutrition (Edinburgh, Scotland), 2018-09, Vol.37, p.S302-S302

2018

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Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo ( Bubalus bubalis) and zebu-type cattle raised under savannah conditions

Meat science, 2005, Vol.69 (1), p.93-100

2005

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Effectiveness of using ultrasound readings to predict carcass traits and sensory quality in young bulls

Computers and electronics in agriculture, 2021-04, Vol.183, p.106060, Article 106060

2021

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Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

Food quality and preference, 2014-04, Vol.33, p.74-85

2014

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Effect of feeding lambs oleic acid calcium soaps on growth, adipose tissue development and composition

Small ruminant research, 2006-05, Vol.63 (1), p.75-83

2006

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Cured colour development during sausage processing

Meat science, 1996-11, Vol.44 (3), p.203-211

1996

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Free amino acids and proteolysis involved in ‘salchichon’ processing

Food control, 2000-02, Vol.11 (1), p.41-47

2000

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A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios

Journal of animal science, 2009-10, Vol.87 (10), p.3392

2009

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Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

Meat science, 2013-06, Vol.94 (2), p.208-214

2013

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Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets

Livestock science, 2015-10, Vol.180, p.106-112

2015

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Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Journal of food science, 2002-04, Vol.67 (3), p.916-922

2002

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Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals

Meat science, 2006-03, Vol.72 (3), p.475-485

2006

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Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Meat science, 2001-03, Vol.57 (3), p.273-281

2001

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The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef

Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed

Socio-economic factors affecting consumer behaviour for United States and Spanish beef under different information scenarios

Carcass characteristics and meat quality of male and female foals

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds

Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls

Colour and texture characteristics in meat of male and female foals

Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements

The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue

Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere

Rheological behavior of commercial thickeners for dysphagia in semisolid food

Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo ( Bubalus bubalis) and zebu-type cattle raised under savannah conditions

Effectiveness of using ultrasound readings to predict carcass traits and sensory quality in young bulls

Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

Effect of feeding lambs oleic acid calcium soaps on growth, adipose tissue development and composition

Cured colour development during sausage processing

Free amino acids and proteolysis involved in ‘salchichon’ processing

A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios

Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals

Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

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