Publications dans lesquelles il/elle collabore avec CARMEN OLIVAN GARCIA (28)

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

  3. Nuevos indicadores de carnes DFD: estrés oxidativo,autofagia y apoptosis

    ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 117, Núm. 1, pp. 3-18

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

2019

  1. Overweight in the elderly induces a switch in energy metabolism that undermines muscle integrity

    Aging and Disease, Vol. 10, Núm. 2, pp. 217-230

2018

  1. Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter

    Meat Science, Vol. 141, pp. 81-90

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

2016

  1. Identificación en la carne de biomarcadores de estrés animal

    Tecnología agroalimentaria: Boletín informativo del SERIDA, Núm. 17, pp. 28-33

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