Publicaciones en las que colabora con JESÚS DE LA FUENTE VÁZQUEZ (33)

2023

  1. Effect of vitamin E supplementation on evolution of meat fatty acid composition during storage in high oxygen packs

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 103-104

  2. Evolution of intramuscular fatty acid composition during lamb meat storage in high oxygen or vacuum packs

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 373-374

2018

  1. Use of red wine polyphenols as a natural preservative in health-promoting omega-3 fatty acids-enriched Lamb patties

    Molecules, Vol. 23, Núm. 12

2017

  1. Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs

    Journal of Food Composition and Analysis, Vol. 56, pp. 115-123

2016

  1. Reducing the effect of pre-slaughter fasting on the stress response of rainbow trout (Oncorhynchus mykiss)

    Animal Welfare, Vol. 25, Núm. 3, pp. 339-346

2015

  1. The effect of intermittent feeding on the pre-slaughter fasting response in rainbow trout

    Aquaculture, Vol. 443, pp. 24-30

2014

  1. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

    Meat Science, Vol. 98, Núm. 2, pp. 116-123

  2. Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs

    Meat Science, Vol. 96, Núm. 2, pp. 653-660

  3. Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

    Spanish journal of agricultural research, Vol. 12, Núm. 2, pp. 436-477

2013

  1. Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

    Meat Science, Vol. 93, Núm. 2, pp. 178-186

  2. Effect of season and stocking density during transport on carcass and meat quality of suckling lambs

    Spanish journal of agricultural research, Vol. 11, Núm. 2, pp. 394-404

  3. Empleo de herramientas de estudio informáticas para en la formación en Bienestar Animal en la Facultad de Veterinaria de la UCM

    Valorar, validar y difundir Campus Virtual

  4. Herramientas de aprendizaje interactivo en la asignatura de producción animal: aplicación informática para la estimación de las emisiones y el consumo de recursos en explotaciones ganaderas

    Valorar, validar y difundir Campus Virtual

  5. Meat and meat products enriched with n-3 fatty acids

    Handbook of Food Fortification and Health (Springer New York), pp. 55-69

2012

  1. Efecto del sistema de alimentación de corderos y del sexo sobre la composición de su carne en ácidos grasos y en vitamina E

    Nuevos retos de la ganadería extensiva: un agente de conservación en peligro de extinción

  2. The effects of journey duration and space allowance on the behavioural and biochemical measurements of stress responses in suckling lambs during transport to an abattoir

    Applied Animal Behaviour Science, Vol. 142, Núm. 1-2, pp. 30-41

2011

  1. Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage

    Food Chemistry, Vol. 124, Núm. 1, pp. 147-155

2010

  1. Duración del tiempo de espera después del transporte de corderos lechales a matadero: Efecto sobre calidad de la canal y de la carne

    XXXV Congreso de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC)

  2. Efecto del sistema de crianza de corderos en producción ecológica sobre la composición en acidos grasos de su carne

    Pastos: fuente natural de energía: 4ª Reunión Ibérica de Pastos y Forrajes, 3-6 mayo, Zamora - Miranda do Douro

  3. Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road

    Animal, Vol. 4, Núm. 2, pp. 250-258