Publicacións en colaboración con investigadores/as de Universidad de Castilla-La Mancha (35)

2024

  1. The role of automatic pollen and fungal spore monitoring across major end-user domains

    Aerobiologia

2023

  1. Oxidation of Aldehydes Used as Food Additives by Peroxynitrite

    Antioxidants, Vol. 12, Núm. 3

2022

  1. Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

    Antioxidants, Vol. 11, Núm. 3

  2. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products

    LWT, Vol. 169

  3. Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals

    Antioxidants, Vol. 11, Núm. 11

2021

  1. Anti-tumour activity of deer growing antlers and its potential applications in the treatment of malignant gliomas

    Scientific Reports, Vol. 11, Núm. 1

  2. Application of cornelian cherry (Cornus mas l.) peel in probiotic ice cream: Functionality and viability during storage

    Antioxidants, Vol. 10, Núm. 11

  3. Food Legislation: Particularities in Spain for Typical Products of the Mediterranean Diet

    Sustainable Production Technology in Food (Elsevier), pp. 203-215

  4. Incorporation of low molecular weight chitosan in a low-fat beef burger: Assessment of technological quality and oxidative stability

    Foods, Vol. 10, Núm. 8

  5. Sin título en SCOPUS

    Proceedings of the National Academy of Sciences of the United States of America, Vol. 118, Núm. 12

  6. Swath-ms quantitative proteomic analysis of deer antler from two regenerating and mineralizing sections

    Biology, Vol. 10, Núm. 7

  7. Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

    Antioxidants, Vol. 10, Núm. 11

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

  2. Extractions of anthocyanins: Conventional and novel technologies

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 29-50

  3. 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

  4. Suitability of different levels of sunflower cake from biodiesel production as feed ingredient for lamb production

    Revista Brasileira de Zootecnia, Vol. 49, pp. 1-10

2019

  1. A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality

    Journal of Proteomics, Vol. 205

  2. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  3. Carcass Characteristics and Meat Quality of Deer

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 227-268

  4. Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 4, pp. 1938-1945