JOSÉ FRANCISCO
SEGURA PLAZA
Profesor ayudante doctor
Publicacións (42) Publicacións de JOSÉ FRANCISCO SEGURA PLAZA
2023
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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
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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
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Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts
Meat Science, Vol. 202
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Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle
Meat Science, Vol. 202
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Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes
Foods, Vol. 12, Núm. 12
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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
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Genome-wide association study for primal cut lean traits in Canadian beef cattle
Meat Science, Vol. 204
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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
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Short- and Long-Term Effects of Split-Suckling in Pigs According to Birth Weight
Animals, Vol. 13, Núm. 22
2022
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Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers
Meat Science, Vol. 188
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Influence of Production Factors on Beef Primal Tissue Composition
Foods, Vol. 11, Núm. 4
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Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review
Meat and Muscle Biology, Vol. 5, Núm. 3, pp. 12951
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Tecnologías espectrales para la predicción de la calidad de la carne
Eurocarne: La revista internacional del sector cárnico, Núm. 312, pp. 67-78
2021
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Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches
Meat Science, Vol. 172
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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
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Development and validation of the canadian retail cut beef yield grades
Canadian Journal of Animal Science, Vol. 101, Núm. 1, pp. 196-200
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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
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Effect of feeding barley, corn, and a barley/corn blend on beef composition and end-product palatability
Foods, Vol. 10, Núm. 5
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Enhancing the nutritional value of red meat through genetic and feeding strategies
Foods, Vol. 10, Núm. 4
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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