Publications en collaboration avec des chercheurs de Instituto de Agroquímica y Tecnología de los Alimentos (20)

2023

  1. Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

    Journal of Proteomics, Vol. 272

2022

  1. 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

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

    Meat Science, Vol. 184

  3. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome

    Meat Science, Vol. 188

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. 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

  3. 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

  4. Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics

    Journal of Proteomics, Vol. 238

2020

  1. 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

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

    Food Research International, Vol. 129

2019

  1. 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

  1. Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers

    Journal of Proteomics, Vol. 183, pp. 25-33

2016

  1. Erratum to: Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition) (Autophagy, 12, 1, 1-222, 10.1080/15548627.2015.1100356

    Autophagy

  2. Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition)

    Autophagy, Vol. 12, Núm. 1, pp. 1-222

2014

  1. 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

  1. 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

  1. 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

  2. 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

  1. 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

  1. Pimento (Capsicum annuum L.) puree: Preparation, physicochemical properties and microscopical characterization

    Journal of Food Engineering, Vol. 45, Núm. 2, pp. 85-92