M.T. Dı́az

A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

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

Effect of dietary oregano oil supplementation on lamb meat characteristics

The effect of absence of protozoa on rumen biohydrogenation and the fatty acid composition of lamb muscle

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

Global diets link environmental sustainability and human health

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

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

Antimicrobial herb and spice compounds in food

The Therapeutic Potential of Apigenin

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

Nutritional composition and safety aspects of edible insects

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

Lipid metabolism in the rumen: New insights on lipolysis and biohydrogenation with an emphasis on the role of endogenous plant factors

Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Chlorella and Spirulina Microalgae as Sources of Functional Foods, Nutraceuticals, and Food Supplements; an Overview

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere

Changes in the Fatty Acid Composition of M. longissimus dorsi of Lamb during Storage in a High-Oxygen Modified Atmosphere at Different Levels of Dietary Vitamin E Supplementation

Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs

Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight