Publicaciones en las que colabora con CLEMENTE JOSÉ LÓPEZ BOTE (23)

2023

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

    Animals, Vol. 13, Núm. 22

2022

  1. Sala de despiece: Sin macrogranjas, ¿podríamos consumir carne a un precio asequible?

    Eurocarne: La revista internacional del sector cárnico, Núm. 303, pp. 32-43

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

2020

  1. Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork

    Meat Science, Vol. 161

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

  2. Meat quality, free fatty acid concentration and oxidative stability of pork from animals fed diets containing different sources of selenium

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 8, pp. 716-728

2016

  1. Ácidos grasos omega-3 en la alimentación de cerdas hiperprolíficas

    Avances en tecnología porcina, Vol. 13, Núm. 132, pp. 37-43

2015

  1. Alternative method for intramuscular fat analysis using common laboratory equipment

    Meat Science, Vol. 103, pp. 24-27

  2. Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

    Grasas y aceites, Vol. 66, Núm. 2

  3. 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

  4. Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin e supplementation given to turkeys on oxidative status and breast meat quality characteristics

    Poultry Science, Vol. 94, Núm. 6, pp. 1259-1269

  5. Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

    Animal, Vol. 9, Núm. 11, pp. 1904-1911

2014

  1. A laboratory efficient method for intramuscular fat analysis

    Food Chemistry, Vol. 145, pp. 821-825

2013

  1. Probióticos, prebióticos y simbióticos en nutrición porcina

    Avances en tecnología porcina, Vol. 10, Núm. 102, pp. 33-39

  2. Short- and long-term effect of oral administration of micellized natural vitamin E (D-α-tocopherol) on oxidative status in race horses under intense training

    Journal of Animal Science, Vol. 91, Núm. 3, pp. 1277-1284

2010

  1. The lipid composition and texture profile of dry-cured loin as affected by feeding level in the period prior to the late fattening phase and by rearing system of iberian pigs

    Italian Journal of Food Science, Vol. 22, Núm. 4, pp. 377-385

  2. Volatile profile and sensory characteristics of dry-cured loins as affected by feeding level in the period previous to the late fattening phase and by rearing system of iberian pigs

    Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 636-657

2009

  1. The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin

    Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 78-89

2008

  1. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

    Meat Science, Vol. 79, Núm. 4, pp. 666-676

2004

  1. Production of n-3 fatty acid enriched pork liver pâté

    LWT - Food Science and Technology, Vol. 37, Núm. 6, pp. 585-591