Argitalpenak (42) JOSÉ FRANCISCO SEGURA PLAZA argitalpenak

2023

  1. A randomized pilot trial assessing the reduction of gout episodes in hyperuricemic patients by oral administration of Ligilactobacillus salivarius CECT 30632, a strain with the ability to degrade purines

    Frontiers in Microbiology, Vol. 14

  2. A randomized pilot trial assessing the reduction of gout episodes in hyperuricemic patients by oral administration of Ligilactobacillus salivarius CECT 30632, a strain with the ability to degrade purines

    Frontiers in Microbiology, Vol. 14

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

    Meat Science, Vol. 202

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

    Meat Science, Vol. 202

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

    Foods, Vol. 12, Núm. 12

  6. 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

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

    Meat Science, Vol. 204

  8. 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

  9. Short- and Long-Term Effects of Split-Suckling in Pigs According to Birth Weight

    Animals, Vol. 13, Núm. 22

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. Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2337-2344

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

    Foods, Vol. 10, Núm. 5

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

    Foods, Vol. 10, Núm. 4

  7. 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