JOSÉ FRANCISCO SEGURA PLAZA-rekin lankidetzan egindako argitalpenak (12)

2024

  1. A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept

    Analytica, Vol. 5, Núm. 2, pp. 170-186

2023

  1. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

    Foods, Vol. 12, Núm. 12

  2. Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology

    Animal Frontiers, Vol. 13, Núm. 6, pp. 56-61

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

2020

  1. Vitamin D3 supplementation in drinking water prior to slaughter improves oxidative status, physiological stress, and quality of pork

    Antioxidants, Vol. 9, Núm. 6, pp. 1-18

2019

  1. Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons

    Food Chemistry, Vol. 276, pp. 315-321

  2. The human gallbladder microbiome is related to the physiological state and the biliary metabolic profile

    Microbiome, Vol. 7, Núm. 1

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