Publikationen in Zusammenarbeit mit Forschern von Agriculture and Agriculture-Food Canada (28)

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. Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat

    Animal, Vol. 12, Núm. 2, pp. 417-425

  3. Evidence for the Initial Steps of DHA Biohydrogenation by Mixed Ruminal Microorganisms from Sheep Involves Formation of Conjugated Fatty Acids

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 4, pp. 842-855

2017

  1. An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

    Meat Science, Vol. 124, pp. 39-47

  2. 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. Horse-meat for human consumption - Current research and future opportunities

    Meat Science, Vol. 108, pp. 74-81

  2. Rumen microbial community composition varies with diet and host, but a core microbiome is found across a wide geographical range

    Scientific Reports, Vol. 5

2014

  1. Analysis of conjugated and other fatty acids

    RSC Catalysis Series, Vol. 2014-January, Núm. 19, pp. 172-231

  2. Comprehensive two dimensional gas chromatographic separation of fatty acids methyl esters with online reduction

    Lipid Technology, Vol. 26, Núm. 11-12, pp. 256-259

  3. Comprehensive two dimensional gas chromatographic separation of fatty acids methyl esters with online reduction

    Lipid Technology, Vol. 26, Núm. 11, pp. 256-259

  4. 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

  5. Trans fat issues after: Discontinuation of industrially produced trans fats

    International News on Fats, Oils and Related Materials, Vol. 25, Núm. 5, pp. 328-331

2013

  1. Highlight Article summary: What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 11, pp. 1257

  2. What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1378-1401

2012

  1. Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

    Meat Science, Vol. 92, Núm. 4, pp. 687-696

  2. Evaluating the in vitro metabolism of docosahexaenoic acid in sheep rumen fluid

    Lipids, Vol. 47, Núm. 8, pp. 821-825

  3. Evaluation of rumen fatty acid hydrogenation intermediates and differences in bacterial communities after feeding wheat- or corn-based dried distillers grains to feedlot cattle

    Journal of Animal Science, Vol. 90, Núm. 8, pp. 2699-2709

  4. The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

    Meat Science, Vol. 92, Núm. 3, pp. 210-220