Publicaciones en las que colabora con LUIS JAVIER RODRIGUEZ BARRON (26)

2024

  1. Comparative proteomic analysis of the changes in mare milk associated with different lactation stages and management systems

    Food Chemistry, Vol. 445

  2. Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management

    Foods, Vol. 13, Núm. 9

2023

  1. Changes during lactation in the mineral element content of mare milk produced in semi-extensive rural farms

    Journal of Food Composition and Analysis, Vol. 123

  2. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559

2022

  1. Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

    LWT, Vol. 163

  2. Mountain sheep grazing systems provide multiple ecological, socio-economic, and food quality benefits

    Agronomy for Sustainable Development, Vol. 42, Núm. 3

2021

  1. Caspase activity in post mortem muscle and its relation to cattle handling practices

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6258-6264

  2. Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry

    Food Chemistry, Vol. 352

  3. Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-bretón horse breed

    Animals, Vol. 11, Núm. 5

  4. Sustainability assessment of pasture-based dairy sheep systems: A multidisciplinary and multiscale approach

    Sustainability (Switzerland), Vol. 13, Núm. 7

2020

  1. Effect of ageing time on consumer preference and sensory description of foal meat

    Food Research International, Vol. 129

2019

  1. Terpenoid traceability of commercial sheep cheeses produced in mountain and valley farms: From pasture to mature cheeses

    Food Research International, Vol. 126

  2. Wild Boar - Production, Meat Quality Traits and Derived Products

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 211-226

2018

  1. Case study using commercial dairy sheep flocks: Comparison of the fat nutritional quality of milk produced in mountain and valley farms

    LWT - Food Science and Technology, Vol. 89, pp. 374-380

  2. Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication

    GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS (JOHN WILEY & SONS LTD), pp. 100-119

  3. Distinct correlations between lipogenic gene expression and fatty acid composition of subcutaneous fat among cattle breeds

    BMC Veterinary Research, Vol. 14, Núm. 1

  4. Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

    Meat Science, Vol. 139, pp. 231-238

2017

  1. An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

    Meat Science, Vol. 124, pp. 39-47

  2. Caracterización comercial y nutricional de la grasa subcutánea de terneros y vacas de desvieje sacrificados en la Comunidad Autónoma del País Vasco

    Archivos de zootecnia, Vol. 66, Núm. 255, pp. 433-440

  3. Changes in terpenoid composition of milk and cheese from commercial sheep flocks associated with seasonal feeding regimens throughout lactation

    Journal of Dairy Science, Vol. 100, Núm. 1, pp. 96-105