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Archives of Physiology and Biochemistry|January 29, 2000
Endothelin-1 stimulates phosphoinositide hydrolysis in the rat pineal glandM D Garrido, A IsraelAnimal : an International Journal of Animal Bioscience|October 4, 2012
Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat qualityG Nieto, S Bañón, M D GarridoJournal of Food Protection|May 23, 2019
Organochlorine Pesticides in Spanish Sterilized Milk and Associated Health RisksM D Garrido, M Jodral, R PozoFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 3, 2011
Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigerationP Díaz, M D Garrido, S BañónMeat Science|November 9, 2011
The effects of castration on the eating quality of dry-cured hamS Bañón, M D Gil, M D GarridoMeat Science|November 9, 2011
Objective meat quality measurements of ham: A practical classification method on the slaughterlineM D Garrido, S Bañón, J Pedauyé, et al.Meat Science|November 9, 2011
Objective assessment of pork qualityM D Garrido, J Pedauyé, S Bañón, et al.International Journal of Food Sciences and Nutrition|April 25, 2012
Chemical and sensory quality of lamb meat burgers from Manchego Spanish breedM B Linares, A Cózar, M D Garrido, et al.Meat Science|November 9, 2011
A comparative study of boar taint in cooked and dry-cured meatS Bañón, E Costa, M D Gil, et al.Meat Science|July 3, 2020
Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptabilityI Peñaranda, M D Garrido, B Moumeh, et al.Pageof 3