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Molecules (Basel, Switzerland)|June 11, 2013
The development of aromas in ruminant meatVirginia C Resconi, Ana Escudero, María M CampoJournal of the Science of Food and Agriculture|December 23, 2018
Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambsMiguel Blasco, María M Campo, Javier Balado, et al.Journal of the Science of Food and Agriculture|May 12, 2016
Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systemsPere Albertí, María M Campo, María J Beriain, et al.Animals : an Open Access Journal From MDPI|July 29, 2023
Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory AppraisalMaría J Alcalde, Guillermo Ripoll, María M Campo, et al.Nutrients|September 23, 2022
Effect of the Intake of Lean Red-Meat from Beef-(Pirenaica Breed) versus Lean White-Meat on Body Composition, Fatty Acids Profile and Cardiovascular Risk Indicators: A Randomized Cross-Over Study in Healthy Young AdultsAlba M Santaliestra-Pasías, María L Miguel-Berges, María M Campo, et al.Molecular Nutrition & Food Research|July 25, 2025
Effect of the Consumption of Lean Red Meat from Beef (Pirenaica Breed) Versus Lean White Meat (Chicken) on the Gut Microbiota: A Randomized Cross-Over Study in Healthy Young AdultsIsabel Rueda-De Torre, Julio Plaza-Diaz, María L Miguel-Berges, et al.Pageof 1