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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

Meat science, 2004-11, Vol.68 (3), p.383-389

2004

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Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label

Meat science, 2006-06, Vol.73 (2), p.189-195

2006

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Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

International dairy journal, 2006-03, Vol.16 (3), p.262-267

2006

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Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

Talanta (Oxford), 2017-04, Vol.165, p.533-539

2017

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Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk

Meat science, 2010-04, Vol.84 (4), p.677-683

2010

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Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

Meat science, 2011-07, Vol.88 (3), p.415-423

2011

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Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Journal of dairy science, 2019-02, Vol.102 (2), p.1014-1024

2019

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Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

Journal of dairy science, 2016-07, Vol.99 (7), p.5074-5082

2016

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Influence of Somatic Cell Count and Breed on Capillary Electrophoretic Protein Profiles of Ewes’ Milk: A Chemometric Study

Journal of dairy science, 2007-07, Vol.90 (7), p.3187-3196

2007

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The effect of climatic conditions on the quality of medium-growth chicken meat in organic production systems

Organic agriculture, 2020-12, Vol.10 (Suppl 1), p.109-116

2020

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Prediction of sensory attributes of cheese by near-infrared spectroscopy

Food chemistry, 2011-07, Vol.127 (1), p.256-263

2011

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Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems

Talanta (Oxford), 2021-03, Vol.224, p.121817-121817, Article 121817

2021

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Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation

Meat science, 2006-07, Vol.73 (3), p.491-497

2006

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Effect of canning process on texture of Faba beans ( Vicia Faba)

Food chemistry, 2008, Vol.106 (1), p.310-314

2008

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Anthocyanin-derived pigments and colour of red wines

Analytica chimica acta, 2002-04, Vol.458 (1), p.147-155

2002

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Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S267-S270

2009

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Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S106-S108

2009

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The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

Grasas y aceites (Sevilla), 2016-01, Vol.67 (1), p.e112-e112

2016

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Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S263-S266

2009

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Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy

Journal of food composition and analysis, 2021-09, Vol.102, p.104023, Article 104023

2021

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Pesticide residues and heavy metals in commercially processed propolis

Microchemical journal, 2018-12, Vol.143, p.423-429

2018

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Influence of canning process on colour, weight and grade of mushrooms

Food chemistry, 1999-07, Vol.66 (1), p.87-92

1999

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Predicting the physicochemical properties and geographical ORIGIN of lentils using near infrared spectroscopy

Journal of food composition and analysis, 2019-04, Vol.77, p.84-90

2019

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Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

Biological agriculture & horticulture, 2021-01, Vol.37 (1), p.25-39

2021

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Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

Czech Journal of Food Sciences, 2004-12, Vol.22 (SI - Chem. Reactions in Foods V), p.S183-S186

2004

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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label

Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

Influence of Somatic Cell Count and Breed on Capillary Electrophoretic Protein Profiles of Ewes’ Milk: A Chemometric Study

The effect of climatic conditions on the quality of medium-growth chicken meat in organic production systems

Prediction of sensory attributes of cheese by near-infrared spectroscopy

Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems

Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation

Effect of canning process on texture of Faba beans ( Vicia Faba)

Anthocyanin-derived pigments and colour of red wines

Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms

Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy

Pesticide residues and heavy metals in commercially processed propolis

Influence of canning process on colour, weight and grade of mushrooms

Predicting the physicochemical properties and geographical ORIGIN of lentils using near infrared spectroscopy

Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

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