Publications in collaboration with researchers from Instituto de Agroquímica y Tecnología de los Alimentos (12)

2023

  1. Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

    Journal of Proteomics, Vol. 272

2022

  1. Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef

    Journal of Food Composition and Analysis, Vol. 111

  2. Effect of ageing time on the volatile compounds from cooked horse meat

    Meat Science, Vol. 184

  3. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome

    Meat Science, Vol. 188

2021

  1. Caspase activity in post mortem muscle and its relation to cattle handling practices

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6258-6264

  2. Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-bretón horse breed

    Animals, Vol. 11, Núm. 5

  3. Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 26, pp. 7478-7487

  4. Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics

    Journal of Proteomics, Vol. 238

2020

  1. Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values

    Proteomics, Vol. 20, Núm. 12

  2. Effect of ageing time on consumer preference and sensory description of foal meat

    Food Research International, Vol. 129

2019

  1. Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

    Journal of Proteomics, Vol. 198, pp. 59-65

2018

  1. Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers

    Journal of Proteomics, Vol. 183, pp. 25-33