Publikationen in Zusammenarbeit mit Forschern von Instituto Tecnológico Agrario de Castilla y León (213)

2025

  1. High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

    Food Hydrocolloids, Vol. 159

2024

  1. Analyzing the spatiotemporal habitat colonization dynamics of the common vole (Microtus arvalis Pallas) in Castilla y León, northwest Spain, using a hotspot-based approach†

    Pest Management Science, Vol. 80, Núm. 11, pp. 5584-5596

  2. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

  3. Dietary supplementation with mushroom powder (Agaricus bisporus) on performance, carcass traits, meat quality, and bone biomechanical properties of quail (Coturnix coturnix japonica)

    Tropical Animal Health and Production, Vol. 56, Núm. 2

  4. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

  5. Edible Oil-Based Coatings Preserve Quality of Organic Apple cv. ‘Golden Delicious’ during Storage

    Agronomy, Vol. 14, Núm. 8

  6. Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

    Animal Science Journal, Vol. 95, Núm. 1

  7. Effect of using hydroxychloride as a copper source on performance, eggshell quality, tibia properties, mineral excretion, and antioxidant capacity of yolk in layer quails

    Journal of Agricultural Science

  8. Enhancing roasted pepper quality sustainably: Impact of biodegradable mulches

    Journal of Agriculture and Food Research

  9. Exploring the influence of density-dependence and weather on the spatial and temporal variation in common vole (Microtus arvalis) abundance in Castilla y León, NW Spain

    Pest Management Science, Vol. 80, Núm. 11, pp. 5527-5536

  10. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Plants, Vol. 13, Núm. 4

  11. Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

    LWT, Vol. 203

  12. Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes

    Recycling, Vol. 9, Núm. 4

  13. Statistical approaches for assessing meat quality and heifer rumen histology based on dietary forage

    Frontiers in Veterinary Science, Vol. 11

  14. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

    Foods, Vol. 13, Núm. 1

  15. The quality of meat in milk fed lambs is affected by the ewe diet: A review

    Meat Science, Vol. 207

2023

  1. Effect of Alkali and Membrane Area on the Simultaneous Recovery of Nitrogen and Phosphorous from Digestate by Membrane Technology and Chemical Precipitation

    Sustainability (Switzerland), Vol. 15, Núm. 5

  2. Evolution of microbiological and sensory quality along storage of packaged "Salchichon" enriched in MUFA and PUFA

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 397-398

  3. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

    Animals, Vol. 13, Núm. 10

  4. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182