LARA MORAN LOBATO-rekin lankidetzan egindako argitalpenak (49)

2023

  1. Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale

    New Biotechnology, Vol. 78, pp. 173-179

  2. 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. Carcass characteristics, colour and eating quality of beef from late maturing suckler bulls finished at pasture with or without concentrate supplementation or indoors on a high concentrate ration

    Animal Production Science, Vol. 62, Núm. 6, pp. 590-600

  2. Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

    Scientific reports, Vol. 12, Núm. 1, pp. 3661

  3. 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

  4. Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

    Foods, Vol. 11, Núm. 15

  5. Effect of ageing time on the volatile compounds from cooked horse meat

    Meat Science, Vol. 184

  6. Performance, meat quality, profitability, and greenhouse gas emissions of suckler bulls from pasture-based compared to an indoor high-concentrate weanling-to-beef finishing system

    Agricultural Systems, Vol. 198

  7. The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

    Animals, Vol. 12, Núm. 18

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. Growth, efficiency and the fatty acid composition of blood and muscle from previously grazed late-maturing bulls fed rumen protected fish oil in a high concentrate finishing ration

    Livestock Science, Vol. 244

  4. 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

  2. Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

    Animal, Vol. 14, Núm. 10, pp. 2203-2211

  3. The effect of extended post-mortem ageing on the Warner-Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age

    Irish Journal of Agricultural and Food Research, Vol. 59, Núm. 1, pp. 206-214

2019

  1. Carne de ciervo: situación actual del mercado y calidad nutricional y sensorial de la carne

    Eurocarne: La revista internacional del sector cárnico, Núm. 275, pp. 109-120

  2. Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

    Journal of Food Quality, Vol. 2019

  3. From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

    Journal of Food Quality

  4. Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

    Journal of Food Quality, Vol. 2019