Publicaciones en las que colabora con Jorge Ruiz Carrascal (13)

2008

  1. Influence of a severe reduction of the feeding level during the period immediately prior to free-range fattening on performance and fat quality in Iberian pigs

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 3, pp. 449-454

2007

  1. Age at the beginning of the fattening period of Iberian pigs under free-range conditions affects growth, carcass characteristics and the fatty acid profile of lipids

    Animal Feed Science and Technology, Vol. 139, Núm. 1-2, pp. 81-91

  2. Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 26, pp. 10820-10826

  3. Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 13, Núm. 2, pp. 135-140

2005

  1. Alimentación y calidad sensorial en cerdos destinados a la obtención de productos cárnicos de calidad diferenciada

    Avances en nutrición y alimentación animal

  2. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in iberian pigs

    Meat Science, Vol. 69, Núm. 1, pp. 151-163

2004

  1. Mejora de las características del jamón curado a través de la alimentación

    Avances en la ciencia, tecnología y comercialización del jamón (Conjamón 2003. Cáceres), pp. 42-56

2003

  1. Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract α-tocopherol concentration and lipid oxidation

    Archives of Animal Nutrition, Vol. 57, Núm. 1, pp. 11-25

  2. Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

    Meat Science, Vol. 64, Núm. 4, pp. 475-482

1999

  1. Dietary α-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams

    Irish Journal of Agricultural and Food Research, Vol. 38, Núm. 1, pp. 137-142

1998

  1. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

    Meat Science, Vol. 49, Núm. 2, pp. 155-163

1997

  1. Effect of feeding diets high in monounsaturated fatty acids and α-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation

    Animal Science, Vol. 64, Núm. 1, pp. 177-186

  2. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the iberian pig

    Meat Science, Vol. 45, Núm. 2, pp. 263-270