Producción Animal
Departamento
MARÍA ISABEL
CAMBERO RODRÍGUEZ
Catedrática de universidad
Publicaciones en las que colabora con MARÍA ISABEL CAMBERO RODRÍGUEZ (29)
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
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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
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Dry cured-ham microestructure: A T2 NMR relaxometry, SEM and uniaxial tensile test combined study
Food Structure, Vol. 19
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Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
Food Chemistry, Vol. 276, pp. 315-321
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Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing
Meat Science, Vol. 148, pp. 171-180
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
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 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
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Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging
Analytica Chimica Acta, Vol. 901, pp. 1-11
2014
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The suitability of plasma powder for cold-set binding of pork and restructured dry ham
Meat Science, Vol. 98, Núm. 4, pp. 709-717
2012
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Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam
Food Chemistry, Vol. 133, Núm. 4, pp. 1530-1537
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Pasteurización de la tortilla española mediante ionización electrónica
Avances en microbiología de los alimentos
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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
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Cholesterol oxides in irradiated raw and marinated pork loin
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 339
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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
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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
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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