María Victoria Sarriés Martínez-rekin lankidetzan egindako argitalpenak (21)

2023

  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”

    Meat Science, Vol. 204

2022

  1. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

    Animals, Vol. 12, Núm. 5

  2. Encapsulation techniques to increase lipid stability

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 413-459

  3. Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

    Foods, Vol. 11, Núm. 21

  4. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages

    Food Research International, Vol. 161

  5. Valorisation and market opportunities for new products based on foal meat produced by sustainable farming systems in the sweuropean region

    Sud-Ouest Europeen, pp. 67-79

2021

  1. Effect of breed and finishing diet on growth parameters and carcass quality characteristics of navarre autochthonous foals

    Animals, Vol. 11, Núm. 2, pp. 1-14

  2. Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from burguete and jaca navarra foals fattened with different finishing diets

    Foods, Vol. 10, Núm. 12

  3. Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6182-6191

2020

  1. Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: A preliminary study

    Foods, Vol. 9, Núm. 5

  2. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

    Journal of Food Science and Technology, Vol. 57, Núm. 5, pp. 1628-1635

2019

  1. Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat

    Spanish journal of agricultural research, Vol. 17, Núm. 4

  2. Horsemeat: Increasing Quality and Nutritional Value

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 31-67

2018

  1. Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 266-273

  2. Prediction of foal carcass composition and wholesale cut yields by using video image analysis

    Animal, Vol. 12, Núm. 1, pp. 174-182

  3. Prediction of foal individual primal cuts yield using video image analysis

    South African Journal of Animal Sciences, Vol. 48, Núm. 6, pp. 1057-1065

  4. Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed

    Animal, Vol. 12, Núm. 5, pp. 1084-1092

2014

  1. Carcass characteristics, meat quality and nutritional value of horsemeat: A review

    Meat Science, Vol. 96, Núm. 4, pp. 1478-1488

  2. 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