Publicaciones en las que colabora con JOSÉ FRANCISCO SEGURA PLAZA (19)

2023

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

    Animals, Vol. 13, Núm. 22

2021

  1. Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2337-2344

  2. 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

  2. Pequeñas variaciones en el tiempo de ayuno y calidad de la carne de cerdo

    Eurocarne: La revista internacional del sector cárnico, Núm. 284, pp. 48-54

  3. Vitamin D3 supplementation in drinking water prior to slaughter improves oxidative status, physiological stress, and quality of pork

    Antioxidants, Vol. 9, Núm. 6, pp. 1-18

2019

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

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

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. Efecto de distintas estrategias de alimentación en el contenido de grasa intramuscular, la estructura de los triglicéridos y las propiedades reológicas de la grasa en el cerdo

    Efecto de distintas estrategias de alimentación en el contenido de grasa intramuscular, la estructura de los triglicéridos y las propiedades reológicas de la grasa en el cerdo

  4. 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

  5. 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

  6. 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