Publicaciones en las que colabora con Leire Bravo Lamas (13)

2023

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

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

2020

  1. Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: Meat quality and fatty acid composition

    Translational Animal Science, Vol. 4, Núm. 1, pp. 352-362

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

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

  3. Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle

    Meat Science, Vol. 138, pp. 15-22

2017

  1. 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

  2. Nutritional and sensory quality assessment of traditional sheep products from northern Spain

    Nutritional and sensory quality assessment of traditional sheep products from northern Spain

  3. Silver ion solid-phase extraction cartridges employing glass housings overcome the limitations observed in the GC analysis of animal lipids with low trans fatty acid content

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 4

2016

  1. Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

    Meat Science, Vol. 117, pp. 108-116

  2. Corrigendum to “Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile” [Meat Science 117 (2016) 108–116](S0309174016300602)(10.1016/j.meatsci.2016.02.043)

    Meat Science

2015

  1. Perfil de ácidos grasos de la carne de cordero comercializada en la comunidad autónoma del País Vasco y Navarra

    XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza

2014

  1. Euskal Herriko arkume eta Kantauri isurialdeko moxal haragia ezaugarritzeko ikerketa ildoa

    Sustrai: revista agropesquera, Núm. 103, pp. 47

  2. Limitation of using silver ion solid-phase extraction for animal lipids with a low trans content

    European Journal of Lipid Science and Technology, Vol. 116, Núm. 12, pp. 1621-1625