Publicaciones en las que colabora con Óscar López Campos (15)

2023

  1. Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts

    Meat Science, Vol. 202

  2. Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle

    Meat Science, Vol. 202

  3. Genome-wide association study for primal cut lean traits in Canadian beef cattle

    Meat Science, Vol. 204

  4. Prediction of primal and retail cut weights, tissue composition and yields of youthful cattle carcasses using computer vision systems; whole carcass camera and/or ribeye camera

    Meat Science, Vol. 199

2022

  1. Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

    Meat Science, Vol. 188

  2. Influence of Production Factors on Beef Primal Tissue Composition

    Foods, Vol. 11, Núm. 4

  3. Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review

    Meat and Muscle Biology, Vol. 5, Núm. 3, pp. 12951

  4. Tecnologías espectrales para la predicción de la calidad de la carne

    Eurocarne: La revista internacional del sector cárnico, Núm. 312, pp. 67-78

2021

  1. Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

    Meat Science, Vol. 172

  2. Carcass and primal composition predictions using camera vision systems (Cvs) and dual-energy x-ray absorptiometry (dxa) technologies on mature cows

    Foods, Vol. 10, Núm. 5

  3. Development and validation of the canadian retail cut beef yield grades

    Canadian Journal of Animal Science, Vol. 101, Núm. 1, pp. 196-200

  4. Effect of feeding barley, corn, and a barley/corn blend on beef composition and end-product palatability

    Foods, Vol. 10, Núm. 5

  5. Enhancing the nutritional value of red meat through genetic and feeding strategies

    Foods, Vol. 10, Núm. 4

2020

  1. Aplicación de nuevas tecnologías en la clasificación de canales

    Eurocarne: La revista internacional del sector cárnico, Núm. 290, pp. 24-34

2019

  1. Predicción de la composición de la canal mediante espectroscopía de infrarrojo cercano en el pabellón auricular de cerdos.

    Eurocarne: La revista internacional del sector cárnico, Núm. 282, pp. 51-56