Publicaciones en las que colabora con CLEMENTE JOSÉ LÓPEZ BOTE (15)

2022

  1. Sala de despiece: Sin macrogranjas, ¿podríamos consumir carne a un precio asequible?

    Eurocarne: La revista internacional del sector cárnico, Núm. 303, pp. 32-43

2021

  1. Free-range feeding alters fatty acid composition at the sn-2 position of triglycerides and subcutaneous fat physicochemical properties in heavy pigs

    Animals, Vol. 11, Núm. 10

2017

  1. Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

    Czech Journal of Animal Science, Vol. 62, Núm. 3, pp. 110-120

2015

  1. Alternative method for intramuscular fat analysis using common laboratory equipment

    Meat Science, Vol. 103, pp. 24-27

  2. Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

    Grasas y aceites, Vol. 66, Núm. 2

  3. Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

    Meat Science, Vol. 103, pp. 90-95

  4. Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

    Animal, Vol. 9, Núm. 11, pp. 1904-1911

2010

  1. The lipid composition and texture profile of dry-cured loin as affected by feeding level in the period prior to the late fattening phase and by rearing system of iberian pigs

    Italian Journal of Food Science, Vol. 22, Núm. 4, pp. 377-385

  2. Volatile profile and sensory characteristics of dry-cured loins as affected by feeding level in the period previous to the late fattening phase and by rearing system of iberian pigs

    Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 636-657

2009

  1. The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin

    Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 78-89

2008

  1. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

    Meat Science, Vol. 79, Núm. 4, pp. 666-676

2004

  1. Production of n-3 fatty acid enriched pork liver pâté

    LWT - Food Science and Technology, Vol. 37, Núm. 6, pp. 585-591

2003

  1. Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle

    Meat Science, Vol. 65, Núm. 3, pp. 1039-1044

2002

  1. Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat

    Canadian Journal of Animal Science, Vol. 82, Núm. 3, pp. 339-346

  2. Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation

    Nutrition Research, Vol. 22, Núm. 10, pp. 1189-1196