Publicaciones en las que colabora con CLEMENTE JOSÉ LÓPEZ BOTE (10)

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

  2. Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

    Meat Science, Vol. 64, Núm. 4, pp. 475-482

  3. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 21, pp. 6248-6255

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