Ciencias de la Salud
Field of knowledge
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Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublications in collaboration with researchers from Instituto de Agroquímica y Tecnología de los Alimentos (20)
2023
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Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome
Journal of Proteomics, Vol. 272
2022
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Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef
Journal of Food Composition and Analysis, Vol. 111
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Effect of ageing time on the volatile compounds from cooked horse meat
Meat Science, Vol. 184
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Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
Meat Science, Vol. 188
2021
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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
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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
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Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 26, pp. 7478-7487
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Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics
Journal of Proteomics, Vol. 238
2020
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Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values
Proteomics, Vol. 20, Núm. 12
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Effect of ageing time on consumer preference and sensory description of foal meat
Food Research International, Vol. 129
2019
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Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry
Journal of Proteomics, Vol. 198, pp. 59-65
2018
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Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers
Journal of Proteomics, Vol. 183, pp. 25-33
2016
2014
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Physical activity modifies the associations between genetic variants and blood pressure in European adolescents
Journal of Pediatrics, Vol. 165, Núm. 5, pp. 1046-1049.e2
2013
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Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification
Annals of Microbiology, Vol. 63, Núm. 1, pp. 393-398
2010
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Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production
International Journal of Food Microbiology, Vol. 141, Núm. 1-2, pp. 56-62
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Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes
Food Microbiology, Vol. 27, Núm. 2, pp. 257-265
2009
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Effect of wood type and thickness on acetification kinetics in traditional vinegar production
International Journal of Wine Research, Vol. 1, Núm. 1, pp. 155-160
2000
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Pimento (Capsicum annuum L.) puree: Preparation, physicochemical properties and microscopical characterization
Journal of Food Engineering, Vol. 45, Núm. 2, pp. 85-92