Universidad Pública de Navarra-ko ikertzaileekin lankidetzan egindako argitalpenak (20)

2022

  1. Carne

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187

2021

  1. Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy

    Foods, Vol. 10, Núm. 1

2020

  1. Methodology for design of suitable dishes for dysphagic people

    Innovative Food Science and Emerging Technologies, Vol. 64

  2. Raw-cured spanish traditional meat product Chistorra de Navarra : Sensory and composition quality standards

    Foods, Vol. 9, Núm. 8

  3. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects

    Foods, Vol. 9, Núm. 10

  4. The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios

    Foods, Vol. 9, Núm. 4

2019

  1. Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 1693-1708

  2. Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 593-606

2018

  1. Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

    Journal of Food Quality, Vol. 2018

  2. Improvement of the Functional and Healthy Properties of Meat Products

    Food Quality: Balancing Health and Disease (Elsevier Inc.), pp. 1-74

  3. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

    Journal of Food Science, Vol. 83, Núm. 2, pp. 454-463

2016

  1. Carne de ternera enriquecida: empleo de ácido linoleico conjugado y extracto de semilla de uva

    MG Mundo ganadero, Año 27, Núm. 270, pp. 50-55

  2. Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings

    International Journal of Food Microbiology, Vol. 232, pp. 144-149

  3. Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

    Food Science and Nutrition, Vol. 4, Núm. 1, pp. 67-79

2015

  1. Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets

    Livestock Science, Vol. 180, pp. 106-112

  2. Pienso enriquecido con lino y ácido linoleico conjugado para obtener carne de ternera con grasa más saludable

    MG Mundo ganadero, Año 26, Núm. 265, pp. 10-16

2014

  1. Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract

    Journal of Food Science, Vol. 79, Núm. 11, pp. S2368-S2376

  2. Relative importance of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

    Food Quality and Preference, Vol. 33, pp. 74-85

2013

  1. Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

    Meat Science, Vol. 94, Núm. 2, pp. 208-214

2011

  1. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

    Meat Science, Vol. 88, Núm. 1, pp. 189-197