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Peerj|July 27, 2019
The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic porkImmaculada Argemí-Armengol, Daniel Villalba, Marc Tor, et al.
Chest|June 28, 2008
Quality control of the ambulatory polygraphy using automatic analysisFrancisco José Ruiz-López, Beatriz Fernández-Suárez, Julia Guardiola-Martínez, et al.
Meat Science|July 16, 2023
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profilesRubén Domínguez, Bibiana Alves Dos Santos, Mirian Pateiro, et al.
Ultrasonics Sonochemistry|February 2, 2023
High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juiceMurtaza Ali, Muhammad Faisal Manzoor, Gulden Goksen, et al.
Plants (Basel, Switzerland)|February 10, 2024
Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional PropertiesNuria Muñoz-Tebar, Laura Candela-Salvador, José Ángel Pérez-Álvarez, et al.
Animals : an Open Access Journal From MDPI|March 25, 2022
Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging TimeRosaria Marino, Antonella Della Malva, Aristide Maggiolino, et al.
Journal of the Science of Food and Agriculture|May 23, 2023
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestionRaquel Lucas-Gonzalez, Estrella Sayas-Barberá, José Manuel Lorenzo, et al.
Gaceta Medica De Mexico|August 25, 2020
COVID 19 comprehensive management in a regional hospital of Northwestern SpainCristina Sardiña-González, Manuel Lorenzo López-Reboiro, Rebeca Suárez-Fuentetaja, et al.
Molecules (Basel, Switzerland)|April 28, 2017
Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A ReviewPredrag Putnik, Danijela Bursać Kovačević, Anet Režek Jambrak, et al.
Foods (Basel, Switzerland)|November 25, 2023
Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese QualityClaudia Lambiase, Ada Braghieri, Carmela Maria Assunta Barone, et al.
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