A. Diestre

Global food losses and food waste: extent, causes and prevention.

Changes in the intestine microbial, digestion and immunity of Litopenaeus vannamei in response to dietary resistant starch

Characterisation of the pig acute phase protein response to road transport

Current research in meat color

Effects of fatty acids on meat quality: a review

Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops

Application of an electronic nose for measurements of boar taint in entire male pigs

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Impact of freezing and thawing on the quality of meat: Review

Global diets link environmental sustainability and human health

Factors of significance for pork quality—a review

Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures1

The preference of the consumer for pork from homozygous or heterozygous halothane negative animals

Application of resistant starch in swine and poultry diets with particular reference to gut health and function

Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

Losses associated with mortality of cattle and camels during transportation to Oko-Oba abattoir, Lagos State, Nigeria

Acute phase response in animals: a review.

Reducing stress in sheep by feeding the seaweed Ascophyllum nodosum

Bioactive compounds in seaweed: functional food applications and legislation

Comparison of Mortality Rates in Different Categories of Pigs and Cattle during Transport for Slaughter

Effects of a diet high in resistant starch on fermentation end‐products of protein and mucin secretion in the colons of pigs

Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions

Electronic noses for food quality: A review

Effects of grass feeding systemson ruminant meat colour and flavour. A review

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Food quality and safety: consumer perception and demand

Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical procedures

Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses

Relationships between carcass quality parameters and genetic types

Risk assessment of DFD meat due to pre-slaughter conditions in pigs

Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour

The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses

The effects of breed and halothane sensitivity on pig meat quality

A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirs

Effect of Transport Stress on Serum Haptoglobin and Pig-Map in Pigs

Effects of vehicle movements during transport on the stress responses and meat quality of sheep

The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses