Publicaciones en colaboración con investigadores/as de Universidad de Zaragoza (33)

2024

  1. Phenolic Composition, Antiradical, Antimicrobial, and Anti-Inflammatory Activities of Propolis Extracts from North East Spain

    Journal of Medicinal Food, Vol. 27, Núm. 6, pp. 563-574

2023

  1. New insights into the pathogenesis and transmission of Brucella pinnipedialis: systemic infection in two bottlenose dolphins (Tursiops truncatus)

    Microbiology Spectrum, Vol. 11, Núm. 6

2022

  1. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

    Journal of Fungi, Vol. 8, Núm. 9

2015

  1. 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. 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

2000

  1. Concentration of bovine immunoglobulins throughout lactation and effect of sample preparation on their determination

    Milchwissenschaft, Vol. 55, Núm. 11, pp. 613-617

1999

  1. Textural assessment of clenbuterol treatment in beef

    Meat Science, Vol. 51, Núm. 4, pp. 297-303

1997

  1. Degradation of actin by cathepsins in beef fibers stored at 20C

    Journal of Muscle Foods, Vol. 8, Núm. 2, pp. 137-146

  2. Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef

    Meat Science, Vol. 45, Núm. 2, pp. 201-207

  3. Kinetic and thermodynamic parameters for heat denaturation of bovine milk IgG, IgA and IgM

    Journal of Food Science, Vol. 62, Núm. 5, pp. 1034-1038

1996

  1. Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

    Food Chemistry, Vol. 57, Núm. 3, pp. 429-433

1995

  1. Uptake and passage of β-lactoglobulin palmitic acid and retinol across the Caco-2 monolayer

    BBA - Biomembranes, Vol. 1236, Núm. 1, pp. 149-154

1993

  1. Effect of retinol and fatty acid binding by bovine β-lactoglobulin on its resistance to trypsin digestion

    International Dairy Journal, Vol. 3, Núm. 7, pp. 589-597

  2. Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices

    Sciences des aliments, Vol. 13, Núm. 1, pp. 89-96

  3. Rapid immunoenzymatic method for detecting adulteration in ewe's milk

    Food Control, Vol. 4, Núm. 2, pp. 101-104

  4. Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 196, Núm. 4, pp. 339-342

1992

  1. Effect of β-lactoglobulin on the activity of pregastric lipase. A possible role for this protein in ruminant milk

    Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism, Vol. 1123, Núm. 2, pp. 151-155

  2. Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin

    Journal of Food Science, Vol. 57, Núm. 4, pp. 873-879

  3. POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS

    Journal of Muscle Foods, Vol. 3, Núm. 3, pp. 253-260