Argitalpenak (102) Ikertzaileren baten partaidetza izan duten argitalpenak

2024

  1. Brócoli y coliflor como ingredientes en raciones de ovino lechero

    Tierras. Ovino, Núm. 45, pp. 50-57

  2. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  3. Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

    Foods, Vol. 13, Núm. 10

  4. Effects of Garlic Oil and Cinnamaldehyde on Sheep Rumen Fermentation and Microbial Populations in Rusitec Fermenters in Two Different Sampling Periods

    Animals, Vol. 14, Núm. 7

  5. Los estudiantes de Agronomía elaboran miniclases y vídeos mediante aprendizaje colaborativo

    Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 109-116

  6. Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 14, pp. 8748-8755

2023

  1. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

    Foods, Vol. 12, Núm. 23

  2. Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 423-424

  3. Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs

    Animals, Vol. 13, Núm. 22

  4. Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality

    Meat Science, Vol. 198

  5. Efectos del zinc en la fermentación intestinal de cerdos ibéricos sometidos a estrés por calor

    MG Mundo ganadero, Año 34, Núm. 314, pp. 34-37

  6. Effects of Thymbra capitata essential oil on in vitro fermentation end-products and ruminal bacterial communities

    Scientific Reports, Vol. 13, Núm. 1

  7. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

    Meat Science, Vol. 202

  8. Influence of diet and detachment procedure on recovery of solid-associated microbes from sheep ruminal digesta

    Ruminant Physiology: Digestion, Metabolism, and Effects of Nutrition on Reproduction and Welfare (Brill), pp. 334-335

  9. Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage

    Animals, Vol. 13, Núm. 2

  10. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

  11. Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

    Livestock Science, Vol. 269

  12. The Effect of Supplementation with Betaine and Zinc on In Vitro Large Intestinal Fermentation in Iberian Pigs under Heat Stress

    Animals, Vol. 13, Núm. 6

  13. The effects of garlic oil on in vitro rumen fermentation and methane production are influenced by the basal diet

    Ruminant Physiology: Digestion, Metabolism, and Effects of Nutrition on Reproduction and Welfare (Brill), pp. 234-235

  14. Transcriptome analysis of perirenal fat from Spanish Assaf suckling lamb carcasses showing different levels of kidney knob and channel fat

    Frontiers in Veterinary Science, Vol. 10