publication venue for
- Why don't consumers buy organic lamb meat? A Spanish case study.. 108024-108025. 2020
- Chia (Salvia hispanica L) products as ingredients for reformulating frankfurters: Effect on quality properties and shelf-life. 139-145. 2019
- Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. 104-114. 2014
- Influence of Fresh Date Palm Co-products on the Ripening of a Paprika Added Dry-cured Sausage Model System. 15-21. 2014
- Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. 270-276. 2014
- Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté . 880-887. 2013
- Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices. 61-66. 2013
- Effect of the molecular weight and concentration of chitosan in pork model burgers. 740-749. 2011
- Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. 35-44. 2011
- Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation. 491-497. 2010
- Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. 1-7. 2010
- Effect of tiger nut fibre on quality characteristics of pork burger. 70-75. 2010
- Effect of packaging conditions on shelf-life of ostrich steaks. 143-152. 2008
- Physico-chemical and microbiological profiles of ``salchichón" (Spanish dry-fermented sausage) enriched with orange fiber. 410-417. 2008
- Quality characteristics of ostrich (Struthio camelus) burgers. 295-303. 2006
- Antioxidant and antibacterial activities of natural extracts. application in beef meatballs. 371-380. 2005
- Lemon albedo as a new source of dietary fiber: Application to bologna sausages. 7-13. 2004