Publicaciones en las que colabora con CONCEPCIÓN PÉREZ MARCOS (38)

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

  2. Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

    Journal of Cleaner Production, Vol. 140, pp. 924-932

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

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

2012

  1. 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. Transporte de conejos: Repercusiones sobre su bienestar y la calidad de la carne

    Bienestar animal y calidad de la carne: Enfoques químicos y experimentales (B.M. Editores S.a de C.V.), pp. 113-136

2009

  1. Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 1, pp. 140-146

  2. Época del año y densidad durante el transporte de corderos lechales a matadero: efecto sobre calidad de la carne

    XXXIV Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC): Barbastro, 16-19 de septiembre de 2009

2008

  1. Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

    Animal, Vol. 2, Núm. 9, pp. 1405-1411

2007

  1. Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lamb

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 4, pp. 651-659