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Quality improvement collaborative for improving patient care delivery in Argentine public health sector intensive care units

BMJ open quality, 2024-06, Vol.13 (2), p.e002618

2024

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Detection of Periodontal Bacteria in Atheromatous Plaque by Nested Polymerase Chain Reaction

Journal of periodontology (1970), 2011-10, Vol.82 (10), p.1469-1477

2011

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Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?

Meat science, 2021-09, Vol.179, p.108531-108531, Article 108531

2021

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Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

Spanish journal of agricultural research : SJAR, 2017, Vol.15 (4), p.e0607-e0607

2017

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Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time

Food science & technology, 2021-04, Vol.141, p.110876, Article 110876

2021

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Antioxidants and fatty acid deposition and instrumental colour as affected by subcutaneous backfat layers and slaughtering age of Iberian x Duroc crossed pigs under Montanera

Livestock science, 2020-12, Vol.242, p.104274, Article 104274

2020

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Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age

Meat science, 2020-12, Vol.170, p.108242-108242, Article 108242

2020

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Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

Foods, 2021-03, Vol.10 (4), p.730

2021

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Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids

Italian journal of food science, 2022-10, Vol.34 (4), p.11-24

2022

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High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

Food science & nutrition, 2023-09, Vol.11 (9), p.5512-5522

2023

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Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds

Foods, 2022-10, Vol.11 (20), p.3274

2022

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Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham

Journal of sensory studies, 2020-08, Vol.35 (4), p.n/a

2020

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Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

Applied sciences, 2023-06, Vol.13 (11), p.6860

2023

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Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality

Animals (Basel), 2021-08, Vol.11 (8), p.2291

2021

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New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient

Applied Food Research, 2022-12, Vol.2 (2), p.100132, Article 100132

2022

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Quality traits of fresh Iberian loin according to slaughter age and short-term freezing

Livestock science, 2021-04, Vol.246, p.104460, Article 104460

2021

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Effect of Animal Age at Slaughter on the Muscle Fibres of Longissimus thoracis and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems

Animals (Basel), 2021-07, Vol.11 (7), p.2143

2021

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Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice

Foods, 2021-06, Vol.10 (7), p.1511

2021

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PRODUCCIÓN DE CARNE DE VACUNO ECOLÓGICO. EVALUACIÓN DE PARÁMETROS DE CALIDAD

Agroecología, 2024-05, Vol.15

2024

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Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient

Applied Food Research, 2022-06, Vol.2 (1), p.100069, Article 100069

2022

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Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

Foods, 2020-12, Vol.10 (1), p.48

2020

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Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Foods, 2020-10, Vol.9 (10), p.1417

2020

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Angiogenesis inhibitor or aggressiveness marker? The function of endostatin in cancer through electrochemical biosensing

Bioelectrochemistry (Amsterdam, Netherlands), 2024-02, Vol.155, p.108571-108571, Article 108571

2024

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Electrochemical biotool for the dual determination of epithelial mucins associated to prognosis and minimal residual disease in colorectal cancer

International journal of biological macromolecules, 2023-09, Vol.248, p.125996-125996, Article 125996

2023

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Strategy for the elimination of hepatitis C in Cantabria.(SPECIAL ARTICLE)

Revista española de enfermedades digestivas, 2020-07, Vol.112 (7), p.565

2020

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Quality improvement collaborative for improving patient care delivery in Argentine public health sector intensive care units

Detection of Periodontal Bacteria in Atheromatous Plaque by Nested Polymerase Chain Reaction

Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time

Antioxidants and fatty acid deposition and instrumental colour as affected by subcutaneous backfat layers and slaughtering age of Iberian x Duroc crossed pigs under Montanera

Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age

Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds

Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham

Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

Assessment of Stress by Serum Biomarkers in Calves and Their Relationship to Ultimate pH as an Indicator of Meat Quality

New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient

Quality traits of fresh Iberian loin according to slaughter age and short-term freezing

Effect of Animal Age at Slaughter on the Muscle Fibres of Longissimus thoracis and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems

Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice

PRODUCCIÓN DE CARNE DE VACUNO ECOLÓGICO. EVALUACIÓN DE PARÁMETROS DE CALIDAD

Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient

Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Angiogenesis inhibitor or aggressiveness marker? The function of endostatin in cancer through electrochemical biosensing

Electrochemical biotool for the dual determination of epithelial mucins associated to prognosis and minimal residual disease in colorectal cancer

Strategy for the elimination of hepatitis C in Cantabria.(SPECIAL ARTICLE)

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