Publicaciones en las que colabora con María Gómez Vázquez (13)

2021

  1. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

2016

  1. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 4, pp. 1194-1201

2015

  1. Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal "cecina"

    LWT - Food Science and Technology, Vol. 60, Núm. 1, pp. 332-338

2014

  1. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

    Food Control, Vol. 46, pp. 382-389

  2. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

    Meat Science, Vol. 97, Núm. 2, pp. 223-230

  3. Extension of the shelf-life of foal meat with two antioxidant active packaging systems

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 181-188

  4. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

    LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 439-445

  5. The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

    Animal, Vol. 8, Núm. 3, pp. 494-503

2013

  1. Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

    Meat Science, Vol. 93, Núm. 3, pp. 547-556

  2. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed

    Meat Science, Vol. 95, Núm. 3, pp. 658-666

2012

  1. Effect of packaging conditions on shelf-life of fresh foal meat

    Meat Science, Vol. 91, Núm. 4, pp. 513-520

  2. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

    Meat Science, Vol. 92, Núm. 4, pp. 610-618

2010

  1. Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

    Meat Science, Vol. 86, Núm. 3, pp. 684-691