Publicaciones en colaboración con investigadores/as de Universidad de León (109)

2024

  1. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

2023

  1. A second update on mapping the human genetic architecture of COVID-19

    Nature

  2. Aflatoxina M1 en leche de oveja: tasa de transferencia a partir de AFB1

    Ganadería, Núm. 146, pp. 50-53

  3. Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs

    Animals, Vol. 13, Núm. 22

  4. Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality

    Meat Science, Vol. 198

  5. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

    Meat Science, Vol. 202

  6. Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage

    Animals, Vol. 13, Núm. 2

  7. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

  8. Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

    Livestock Science, Vol. 269

  9. The Effects of Aflatoxin B1 Intake in Assaf Dairy Ewes on Aflatoxin M1 Excretion, Milk Yield, Haematology and Biochemical Profile

    Animals, Vol. 13, Núm. 3

2022

  1. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153

  2. Novel genes and sex differences in COVID-19 severity

    Human molecular genetics, Vol. 31, Núm. 22, pp. 3789-3806

2021

  1. Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties

    Foods, Vol. 10, Núm. 9

  2. Comparing Chemical Composition and Phenolic Compounds of Some Herbals as Potential Feed Additives in Ruminant Nutrition

    Environmental Science and Engineering

  3. Divergent values in feed efficiency promote changes on meat quality of fattening lambs

    Small Ruminant Research, Vol. 198

  4. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

    Frontiers in Animal Science, Vol. 2

2020

  1. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122

  2. Effect of age of regrowth, chemical composition and secondary metabolites on the digestibility of Leucaena leucocephala in the Cauto Valley, Cuba

    Agroforestry Systems, Vol. 94, Núm. 4, pp. 1247-1253

  3. Effect of dietary crude protein on animal performance, blood biochemistry profile, ruminal fermentation parameters and carcass and meat quality of heavy fattening assaf lambs

    Animals, Vol. 10, Núm. 11, pp. 1-16

  4. Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1119-1125