Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

(2014) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

(2014) N. Lavieri et al.   MEAT SCIENCE

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

(2013) C.E. Realini et al.   FOOD QUALITY AND PREFERENCE

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

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

(2013) P. Albertí et al.   MEAT SCIENCE

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Implication of Conjugated Linoleic Acid (CLA) in Human Health

(2012) Allison Dilzer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Green tea and grape seed extracts — Potential applications in food safety and quality

(2011) A.V.S. Perumalla et al.   FOOD RESEARCH INTERNATIONAL

Olive oil in the primary prevention of cardiovascular disease

(2011) Miguel Ruiz-Canela et al.   MATURITAS

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

(2011) Manuel Juárez et al.   MEAT SCIENCE

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

(2010) I. López-López et al.   FOOD RESEARCH INTERNATIONAL

n-3 Omega fatty acids: a review of current knowledge

(2010) Ugur Gogus et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

(2010) M.J. Beriain et al.   MEAT SCIENCE

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

(2009) Beatriz Martínez et al.   Food and Bioprocess Technology

Olive Oil and Cardiovascular Health

(2009) María-Isabel Covas et al.   JOURNAL OF CARDIOVASCULAR PHARMACOLOGY

Multivariate study of different beef quality traits from local Spanish cattle breeds

(2008) K. Insausti et al.   Animal

Antioxidant activity of conjugated linoleic acid isomers, linoleic acid and its methyl ester determined by photoemission and DPPH techniques

(2008) Natalia Fagali et al.   BIOPHYSICAL CHEMISTRY

EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK

(2008) MARTHA C. ROJAS et al.   JOURNAL OF FOOD QUALITY