Publications in collaboration with researchers from Centro de Investigacións Agrarias de Mabegondo (16)

2023

  1. Effect of the finishing diets on beef nutritional composition of six commercial muscles

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 119-120

  2. Free amino acids and constituted amino acids of protein of four muscles and liver from Rubia Gallega

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 727-728

  3. Influence of grazing systems on veal fatty acid profile

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 107-108

2014

  1. Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from "Rubia Gallega" calves

    Meat Science, Vol. 96, Núm. 2, pp. 829-836

2013

  1. Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

    Meat Science, Vol. 93, Núm. 3, pp. 547-556

  2. Hazardous organic chemicals in rubber recycled tire playgrounds and pavers

    Chemosphere, Vol. 90, Núm. 2, pp. 423-431

2012

  1. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage

    Meat Science, Vol. 90, Núm. 4, pp. 871-880

2011

  1. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system

    Meat Science, Vol. 88, Núm. 2, pp. 292-298

2010

  1. Effect of weaning status on animal performance and meat quality of Rubia Gallega calves

    Meat Science, Vol. 86, Núm. 3, pp. 832-838

  2. Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers

    Meat Science, Vol. 86, Núm. 2, pp. 357-363

  3. Study of hydrolyzed protein composition, free amino acid, and taurine content in different muscles of galician blonde beef

    Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 769-784

2009

  1. Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS

    European Food Research and Technology, Vol. 230, Núm. 2, pp. 291-301

  2. Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein-Fresian cull cows

    Meat Science, Vol. 83, Núm. 3, pp. 484-491

2008

  1. Enhancement of shelf life from meat proceeding from blond galician calves using antioxidant

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3296-3300

  2. Polyphenols from plant materials: Extraction and antioxidant power

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3210-3216

2007

  1. Effects on quality attributes of commercial veal pieces under different ageing treatments

    International Journal of Food Science and Technology, Vol. 42, Núm. 3, pp. 373-379