J. Chasco

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Pomegranate and its Many Functional Components as Related to Human Health: A Review

Effects of dietary fat source and breed on the carcass composition,n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Effects of fatty acids on meat quality: a review

Fat deposition, fatty acid composition and meat quality: A review

Effect of dietary oregano oil supplementation on lamb meat characteristics

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain

Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

Antimicrobial herb and spice compounds in food

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Is there any detrimental effect when a chestnut hydrolysable tannin extract is included in the diet of finishing lambs?

Unravelling the conundrum of tannins in animal nutrition and health

Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH

The Product of arcR , the Sixth Gene of the arc Operon of Lactobacillus sakei , Is Essential for Expression of the Arginine Deiminase Pathway

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

Orange fibre as potential functional ingredient for dry-cured sausages

Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights.

A study of changes in the fat content of some varieties of dry sausage during the curing process

Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa)

Efecto del sexo sobre la calidad de la carne de los corderos de las razas Lacha y Rasa Aragonesa

Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage

Free amino acids and proteolysis involved in ‘salchichon’ processing

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

Lipidic components oxidation and hexanal formation during the curing of saucisson