Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system

(2011) Gema Nieto et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

(2010) Gema Nieto et al.   FOOD CHEMISTRY

COLOR CHANGES AND LIPID OXIDATION IN PORK PRODUCTS MADE FROM PIGS FED WITH CRANBERRY JUICE POWDER

(2010) R.E. LARRAÍN et al.   JOURNAL OF MUSCLE FOODS

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

(2009) M. B. Linares et al.   Animal

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

(2009) J.E. Hayes et al.   MEAT SCIENCE

Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

(2009) Gema Nieto et al.   MEAT SCIENCE

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

(2009) Gema Nieto et al.   MEAT SCIENCE

Physicochemical and microbiological changes of “Souvlaki” – A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters

(2008) N. Soldatou et al.   FOOD CHEMISTRY

Polyphenolic extract and essential oil quality of Thymus zygis ssp. gracilis shrubs cultivated under different watering levels

(2008) María J. Jordán et al.   INDUSTRIAL CROPS AND PRODUCTS

Polyphenolic Transmission to Segureño Lamb Meat from Ewesʼ Diet Supplemented with the Distillate from Rosemary (Rosmarinus officinalis) Leaves

(2008) Inmaculada Moñino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of dietary oregano essential oil on microbial growth of rabbit carcasses during refrigerated storage

(2008) N. Soultos et al.   MEAT SCIENCE

Dietary tannins improve lamb meat colour stability

(2008) G. Luciano et al.   MEAT SCIENCE