David Tejerina Barrado
10PUBLICATIONS
18CO-AUTHORS
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Publications (10)
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|Apr 14, 2026
Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (Painho de Porco Preto).Sofia Trindade, Ana Cristina Agulheiro-Santos, Alberto Ortiz
|Jul 12, 2025
Effect of Type of Aging on Quality and Sensory Perception of Picanha (Biceps femoris) from Female Angus Calves.Alberto Ortiz, María Freire, Lucía León
|Feb 13, 2025
Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products.Alberto Ortiz, Lucía León, María Rosario Ramírez
|Feb 13, 2025
Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts.María Jesús Martín-Mateos, Jonathan Delgado-Adámez, María Díaz-Ponce
|Mar 28, 2024
Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat.María Cabeza de Vaca, María Rosario Ramírez-Bernabé, David Tejerina Barrado
|Jul 11, 2023
Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds.David Tejerina, Mamen Oliván, Susana García-Torres
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Frequent Collaborators
7 joint publications
Alberto Ortiz
3 joint publications
Susana García-Torres
3 joint publications
Lucía León
3 joint publications
María Rosario Ramírez-Bernabé
2 joint publications
María Freire
2 joint publications
Daniel Franco
2 joint publications
Mamen Oliván
2 joint publications
Jonathan Delgado-Adámez
1 joint publications
Elena González
1 joint publications
María Cabeza de Vaca
