Publicaciones en colaboración con investigadores/as de University College Cork (4)

2004

  1. Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigs

    Irish Journal of Agricultural and Food Research, Vol. 43, Núm. 1, pp. 69-83

  2. Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

    Animal Feed Science and Technology, Vol. 113, Núm. 1-4, pp. 223-238

2001

  1. Use of high pressure liquid chromatography (HPLC) for the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland

    Food Chemistry, Vol. 72, Núm. 4, pp. 521-524

1997

  1. Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle

    Journal of Nutrition, Vol. 127, Núm. 6, pp. 1176-1182