Publicaciones en las que colabora con VERONICA SIERRA SANCHEZ (22)

2024

  1. Exploring the miRNAs Profile in Dark-Cutting Beef

    Foods, Vol. 13, Núm. 6

  2. Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles”

    Foods, Vol. 13, Núm. 3

  3. Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers

    Meat Science, Vol. 217

2023

  1. Effect of anatomical location on the chemical composition of longissimus thoracis et lumborum muscle in cattle

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 191-192

  2. Relationship between consumer scores and oxidative status of beef

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 581-582

  3. Role of the endoplasmic reticulum in the search for early biomarkers of meat quality

    Meat Science, Vol. 203

2022

  1. Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork

    Foods, Vol. 11, Núm. 23

  2. Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds

    Foods, Vol. 11, Núm. 20

2021

  1. Impact of extraction method on the detection of quality biomarkers in normal vs. Dfd meat

    Foods, Vol. 10, Núm. 5

  2. New insights on the impact of cattle handling on post-mortem myofibrillar muscle proteome and meat tenderization

    Foods, Vol. 10, Núm. 12

2020

  1. Aplicaciones de la espectroscopía en el infrarrojo cercano (NIRS) para el control de calidad de la carne

    Tecnología agroalimentaria: Boletín informativo del SERIDA, Núm. 23, pp. 43-50

  2. What functional proteomic and biochemical analysis tell us about animal stress in beef?

    Journal of Proteomics, Vol. 218

2017

  1. Pig cognitive bias affects the conversion of muscle into meat by antioxidant and autophagy mechanisms

    Animal, Vol. 11, Núm. 11, pp. 2027-2035

2015

  1. Effect of animal mixing as a stressor on biomarkers of autophagy and oxidative stress during pig muscle maturation

    Animal, Vol. 9, Núm. 7, pp. 1188-1194

2014

  1. Autophagy during beef aging

    Autophagy, Vol. 10, Núm. 1, pp. 137-143

  2. Systems biology: A new tool for farm animal science

    Current Protein and Peptide Science, Vol. 15, Núm. 2, pp. 100-117

2013

  1. "Efecto del tiempo de maduración sobre la calidad organoléptica de la carne de vacuno"

    Tecnología agroalimentaria: Boletín informativo del SERIDA, Núm. 12, pp. 45-52

  2. Role of mitochondria on muscle cell death and meat tenderization

    Recent Patents on Endocrine, Metabolic and Immune Drug Discovery, Vol. 7, Núm. 2, pp. 120-129

2012

  1. Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 13, pp. 2727-2740

2010

  1. Eating quality of beef from biotypes included in the PGI "Ternera Asturiana" showing distinct physicochemical characteristics and tenderization pattern

    Meat Science, Vol. 86, Núm. 2, pp. 343-351