Publicaciones en las que colabora con ROSA MARÍA ESCUDERO PORTUGUÉS (19)

2023

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

    Animals, Vol. 13, Núm. 22

2021

  1. 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

2019

  1. Dry cured-ham microestructure: A T2 NMR relaxometry, SEM and uniaxial tensile test combined study

    Food Structure, Vol. 19

  2. Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons

    Food Chemistry, Vol. 276, pp. 315-321

  3. Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing

    Meat Science, Vol. 148, pp. 171-180

2017

  1. Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

    Czech Journal of Animal Science, Vol. 62, Núm. 3, pp. 110-120

2015

  1. Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

    Meat Science, Vol. 103, pp. 90-95

  2. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

    Analytica Chimica Acta, Vol. 901, pp. 1-11

2014

  1. Development of a potential probiotic fresh cheese using two lactobacillus salivarius strains isolated from human milk

    BioMed Research International, Vol. 2014

  2. The suitability of plasma powder for cold-set binding of pork and restructured dry ham

    Meat Science, Vol. 98, Núm. 4, pp. 709-717

  3. Weibull analysis characterizes the breaking properties of dry-cured ham slices

    Meat Science, Vol. 97, Núm. 4, pp. 451-458

2012

  1. Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

    Food Chemistry, Vol. 133, Núm. 4, pp. 1530-1537

  2. Pasteurización de la tortilla española mediante ionización electrónica

    Avances en microbiología de los alimentos

  3. Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation

    Foodborne Pathogens and Disease, Vol. 9, Núm. 7, pp. 594-599

2011

  1. Cholesterol oxides in irradiated raw and marinated pork loin

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 339

  2. Empleo de técnicas espectroscópicas avanzadas (Raman, IRM y REE) para estudiar el efecto de los tratamientos con electrones acelerados en productos derivados de miosistemas

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 185-191

  3. Estrategias para retener el color de la carne picada tratada con electrones acelerados y su efecto en la vida útil

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 336

  4. Shelf-life extension of fresh pork loin treated by e-beam

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 338

  5. Study of dry-cured ham e-beam treated by electron spin resonance (ESR) spectroscopy

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 337