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Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Meat science, 2012-09, Vol.92 (1), p.8-15

2012

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Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

Meat science, 2017-01, Vol.123, p.198-204

2017

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What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

Food research international, 2014-08, Vol.62, p.551-560

2014

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Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products

Food science and technology international, 2016-04, Vol.22 (3), p.185-195

2016

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Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

Journal of dairy science, 2012-06, Vol.95 (6), p.2788-2796

2012

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Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids

Meat science, 2006-02, Vol.72 (2), p.216-221

2006

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Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability

Meat science, 2020-11, Vol.169, p.108223-108223, Article 108223

2020

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The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream ( Sparus aurata) during ice storage

Aquaculture, 2008-11, Vol.284 (1), p.106-114

2008

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Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

Food science and technology international, 2011-02, Vol.17 (1), p.31-37

2011

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Sensory, physical, chemical and microbiological changes in aquacultured meagre ( Argyrosomus regius) fillets during ice storage

Food chemistry, 2009-05, Vol.114 (1), p.237-245

2009

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Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

Meat science, 2019-10, Vol.156, p.105-110

2019

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A comparative study of boar taint in cooked and dry-cured meat

Meat science, 2003-03, Vol.63 (3), p.381-388

2003

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Evaluation of different strategies to mask boar taint in cooked sausage

Meat science, 2016-06, Vol.116, p.26-33

2016

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Feeding Iberian×Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality

Meat science, 2016-01, Vol.111, p.78-84

2016

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Prediction of meat emulsion stability using reflection photometry

Journal of food engineering, 2007-10, Vol.82 (3), p.310-315

2007

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Prevalence of boar taint in commercial pigs from Spanish farms

Meat science, 2016-01, Vol.111, p.177-182

2016

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TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

Meat science, 2014-12, Vol.98 (4), p.569-573

2014

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Molecular Gastronomy in Spain

Journal of culinary science & technology, 2014-01, Vol.12 (4), p.279-293

2014

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Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality

Meat science, 2014-12, Vol.98 (4), p.673-678

2014

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Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Animal (Cambridge, England), 2012-12, Vol.6 (12), p.2048-2056

2012

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The effects of castration on the eating quality of dry-cured ham

Meat science, 2003-11, Vol.65 (3), p.1031-1037

2003

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Pre-cure freezing affects proteolysis in dry-cured hams

Meat science, 1999, Vol.51 (1), p.11-16

1999

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Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

International journal of food sciences and nutrition, 2012-11, Vol.63 (7), p.843-852

2012

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NUEVOS PRODUCTOS A PARTIR DE SUBPRODUCTOS DE LA INDUSTRIA PESQUERA

Anales de veterinaria de Murcia, 2024-01, Vol.38, p.1-18

2024

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Concentrations of metals in vegetable edible oils

Food chemistry, 1994, Vol.50 (3), p.237-243

1994

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Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products

Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids

Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability

The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream ( Sparus aurata) during ice storage

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

Sensory, physical, chemical and microbiological changes in aquacultured meagre ( Argyrosomus regius) fillets during ice storage

Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

A comparative study of boar taint in cooked and dry-cured meat

Evaluation of different strategies to mask boar taint in cooked sausage

Feeding Iberian×Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality

Prediction of meat emulsion stability using reflection photometry

Prevalence of boar taint in commercial pigs from Spanish farms

TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

Molecular Gastronomy in Spain

Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

The effects of castration on the eating quality of dry-cured ham

Pre-cure freezing affects proteolysis in dry-cured hams

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

NUEVOS PRODUCTOS A PARTIR DE SUBPRODUCTOS DE LA INDUSTRIA PESQUERA

Concentrations of metals in vegetable edible oils

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