Universidad de La Frontera-ko ikertzaileekin lankidetzan egindako argitalpenak (15)

2022

  1. Check-all-that-apply method to develop low-sodium sausages: A case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 121-135

  2. Development of Healthier and Functional Dry Fermented Sausages: Present and Future

    Foods, Vol. 11, Núm. 8

  3. Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

    Antioxidants, Vol. 11, Núm. 7

  4. Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Algal Research, Vol. 67

2021

  1. A non-synonymous single nucleotide polymorphism in fasn gene alters fasn enzyme activity in subcutaneous and intramuscular adipose tissue in holstein friesian steers

    Annals of Animal Science, Vol. 21, Núm. 1, pp. 109-124

  2. Beta vulgaris as a natural nitrate source for meat products: A review

    Foods, Vol. 10, Núm. 9

  3. Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers

    Foods, Vol. 10, Núm. 11

  4. Dietary inclusion of Durvillaea antarctica meal and rapeseed (Brassica napus) oil on growth, feed utilization and fillet quality of rainbow trout (Oncorhynchus mykiss)

    Aquaculture, Vol. 530

  5. Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

    Applied Sciences (Switzerland), Vol. 11, Núm. 18

  6. Natural antioxidants from endemic leaves in the elaboration of processed meat products: Current status

    Antioxidants, Vol. 10, Núm. 9

2020

  1. Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef

    Animal Production Science, Vol. 60, Núm. 5, pp. 713-724

2019

  1. Effect of canola oil on meat quality and fatty acid profile of Araucano creole lambs during fattening period

    Animal Feed Science and Technology, Vol. 248, pp. 20-26

  2. Effects of dietary supplementation with Pinus taeda hydrolyzed lignin on in vivo performances, in vitro nutrient apparent digestibility, and gas emission in beef steers

    Animal Feed Science and Technology, Vol. 255

  3. Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 11

2016

  1. Grape seeds (vitis vinifera) and their nutritional value

    Grape Seeds: Nutrient Content, Antioxidant Properties and Health Benefits (Nova Science Publishers, Inc.), pp. 197-210