Publications en collaboration avec des chercheurs de Universidad Pública de Navarra (19)

2024

  1. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

    Foods, Vol. 13, Núm. 15

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. Improvement of the Functional and Healthy Properties of Meat Products

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

  2. 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. 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