Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Lara Morán"'
Autor:
Gorka Santamarina-García, Gustavo Amores, Igor Hernández, Lara Morán, Luis Javier R. Barrón, Mailo Virto
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100425- (2023)
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is li
Externí odkaz:
https://doaj.org/article/901a0a6abe4d4f91a0dd02edfb5ab199
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but al
Externí odkaz:
https://doaj.org/article/32cfd06ee566458ba1eeab503e26a714
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Externí odkaz:
https://doaj.org/article/9042e99a9d794521b3fcb3b6ed11ce47
Autor:
Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai
Publikováno v:
Animals, Vol 11, Iss 5, p 1421 (2021)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15
Externí odkaz:
https://doaj.org/article/b20b7ce78b444103ae4ff4e8977f7d0a
Autor:
Joseph P. Kerry, Shannon S. Wilson, Lara Morán, R. Prendiville, Luis Javier R. Barron, Maurice G. O'Sullivan, Aidan P. Moloney
Publikováno v:
Journal of the Science of Food and Agriculture. 101:1892-1900
Background The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bde1d65f17f55e773ba0d303823be512
https://doi.org/10.1002/jsfa.10804
https://doi.org/10.1002/jsfa.10804
Autor:
Lara Morán, Joseph P. Kerry, Edward G. O'Riordan, Mark McGee, Shannon S. Wilson, A.P. Moloney, Maurice G. O'Sullivan, Frank J. Monahan
Publikováno v:
Animal, Vol 14, Iss 10, Pp 2203-2211 (2020)
There is a requirement in some beef markets to slaughter bulls at under 16 months of age. This requires high levels of concentrate feeding. Increasing the slaughter age of bulls to 19 months facilitates the inclusion of a grazing period, thereby decr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b114f11bf455697432361198f2eaf081
http://www.sciencedirect.com/science/article/pii/S1751731120001007
http://www.sciencedirect.com/science/article/pii/S1751731120001007
Autor:
Noelia Aldai, Miguel Angel Sentandreu, Lara Morán, Lorea R. Beldarrain, Luis Javier R. Barron
Publikováno v:
Addi. Archivo Digital para la Docencia y la Investigación
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. A total of 77 volatile compounds were found, from which alde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f60550ac4e400ce6bbd68a32bb3bb9
http://hdl.handle.net/10810/55407
http://hdl.handle.net/10810/55407
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cad206358cb00407d874670e037dd7e9
https://doi.org/10.1155/2019/1894543
https://doi.org/10.1155/2019/1894543
Autor:
Kizkitza Insausti, Noelia Aldai, Lorea R. Beldarrain, Miguel Angel Sentandreu, Lara Morán, Luis Javier R. Barron
Publikováno v:
Animals, Vol 11, Iss 1421, p 1421 (2021)
Addi. Archivo Digital para la Docencia y la Investigación
instname
Animals : an Open Access Journal from MDPI
Universidad de Cantabria (UC)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
Animals
Volume 11
Issue 5
Addi: Archivo Digital para la Docencia y la Investigación
Universidad del País Vasco
Digital.CSIC. Repositorio Institucional del CSIC
Addi. Archivo Digital para la Docencia y la Investigación
instname
Animals : an Open Access Journal from MDPI
Universidad de Cantabria (UC)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
Animals
Volume 11
Issue 5
Addi: Archivo Digital para la Docencia y la Investigación
Universidad del País Vasco
Digital.CSIC. Repositorio Institucional del CSIC
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4ca3f465554e9fed1b4aada22b0d9a
http://hdl.handle.net/10261/243814
http://hdl.handle.net/10261/243814