Publicaciones en las que colabora con Nuria Prieto Benavides (12)

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

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

  3. 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