Publicaciones en las que colabora con LUIS JAVIER RODRIGUEZ BARRON (8)

2023

  1. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

    Current Research in Food Science, Vol. 6

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

2021

  1. Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 5, pp. 1892-1900

  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

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