Farmacia Galénica y Tecnología Alimentaria
Département
CLEMENTE JOSÉ
LÓPEZ BOTE
Catedrático de universidad
Publications dans lesquelles il/elle collabore avec CLEMENTE JOSÉ LÓPEZ BOTE (23)
2023
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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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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
2020
2017
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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
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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
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Ácidos grasos omega-3 en la alimentación de cerdas hiperprolíficas
Avances en tecnología porcina, Vol. 13, Núm. 132, pp. 37-43
2015
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Alternative method for intramuscular fat analysis using common laboratory equipment
Meat Science, Vol. 103, pp. 24-27
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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
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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
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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
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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
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A laboratory efficient method for intramuscular fat analysis
Food Chemistry, Vol. 145, pp. 821-825
2013
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Probióticos, prebióticos y simbióticos en nutrición porcina
Avances en tecnología porcina, Vol. 10, Núm. 102, pp. 33-39
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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
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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
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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
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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
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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
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Production of n-3 fatty acid enriched pork liver pâté
LWT - Food Science and Technology, Vol. 37, Núm. 6, pp. 585-591