Publicacións en colaboración con investigadores/as de University of Bari Aldo Moro (33)

2024

  1. Enhancement of culled ewes’ meat quality: Effects of aging method and time

    Food Chemistry: X, Vol. 23

2023

  1. African edible insects as human food – a comprehensive review

    Journal of Insects as Food and Feed, Vol. 10, Núm. 1, pp. 51-78

  2. Reserves of Calcium, Copper, Iron, Potassium, Magnesium, Manganese, Sodium, Phosphorus, Strontium and Zinc in Goose Egg Yolk during Embryo Development

    Animals, Vol. 13, Núm. 12

2022

  1. Chitosan/Calcium–Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation

    Animals, Vol. 12, Núm. 11

  2. Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

    Animals, Vol. 12, Núm. 2

  3. Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time

    Animals, Vol. 12, Núm. 6

  4. Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging

    Meat Science, Vol. 184

  5. Substitution of raw lucerne with raw citrus lemon by-product in silage: In vitro apparent digestibility and gas production

    Frontiers in Veterinary Science, Vol. 9

  6. Tannin in Ruminant Nutrition: Review

    Molecules, Vol. 27, Núm. 23

  7. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

    Foods, Vol. 11, Núm. 4

2021

  1. Buffalo milk as a source of probiotic functional products

    Microorganisms, Vol. 9, Núm. 11

  2. Dry-aged beef steaks: Effect of dietary supplementation with pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability

    Foods, Vol. 10, Núm. 5

2020

  1. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  2. Effect of increasing dietary aminoacid concentration in late gestation on body condition and reproductive performance of hyperprolific sows

    Animals, Vol. 10, Núm. 1

  3. 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

  4. Evolution of volatile compounds from milk to curd during manufacturing of mozzarella

    Mljekarstvo, Vol. 70, Núm. 1, pp. 50-58

  5. How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat

    Animals, Vol. 10, Núm. 11, pp. 1-16

  6. Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

    Annals of Animal Science, Vol. 20, Núm. 1, pp. 263-285

  7. Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand

    Scientific Reports, Vol. 10, Núm. 1

  8. Red beetroot. A potential source of natural additives for the meat industry

    Applied Sciences (Switzerland), Vol. 10, Núm. 23, pp. 1-22