Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Nuria Prieto"'
Autor:
Jose Development Segura, Manuel Juarez, Marcel Marcoux, Mike E.R. Dugan, Nuria Prieto, Oscar Development Lopez-Campos, Patricia L.A. Leighton, Philip Soladoye, Stephanie Development Lam, Xinyi Wei
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 3 (2022)
Consumer demand for high-quality healthy food is increasing; therefore, meat processors require the means toassess their products rapidly, accurately, and inexpensively. Traditional methods for quality assessments are time-consum-ing, expensive, and
Externí odkaz:
https://doaj.org/article/f428552e2f764a1783d84196f13f4e0e
Autor:
Stephanie Lam, Arun Kommadath, Óscar López-Campos, Nuria Prieto, Jennifer Aalhus, Manuel Juárez, Michael E R Dugan, Payam Vahmani
Publikováno v:
PLoS ONE, Vol 16, Iss 5, p e0251868 (2021)
Evaluating RNA quality and transcriptomic profile of beef muscle over time post-mortem may provide insight into RNA degradation and underlying biological and functional mechanisms that accompany biochemical changes occurring post-mortem during transf
Externí odkaz:
https://doaj.org/article/ab5b207087954e5da18bad791ff999fc
Autor:
Xinyi Wei, Stephanie Lam, Benjamin M. Bohrer, Bethany Uttaro, Oscar López-Campos, Nuria Prieto, Ivy L. Larsen, Manuel Juárez
Publikováno v:
Foods, Vol 10, Iss 11, p 2515 (2021)
The objective of this study was to evaluate the performance of different low-cost instruments to measure pork colour in comparison to Minolta spectrophotometers and industry subjective standards. Canadian pork colour standards and commercial meat (25
Externí odkaz:
https://doaj.org/article/a73f7f87556f4f5d867b4b638871eed0
Autor:
José Segura, Jennifer L. Aalhus, Nuria Prieto, Ivy L. Larsen, Manuel Juárez, Óscar López-Campos
Publikováno v:
Foods, Vol 10, Iss 5, p 1118 (2021)
This study determined the potential of computer vision systems, namely the whole-side carcass camera (HCC) compared to the rib-eye camera (CCC) and dual energy X-ray absorptiometry (DXA) technology to predict primal and carcass composition of cull co
Externí odkaz:
https://doaj.org/article/e31fbd3633bf48ee81871b287f4f6266
Autor:
Manuel Juárez, Stephanie Lam, Benjamin M. Bohrer, Michael E. R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto, Jose Segura
Publikováno v:
Foods, Vol 10, Iss 4, p 872 (2021)
Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin conte
Externí odkaz:
https://doaj.org/article/11e6ff64f4674f73a6abee9eb6998494
Autor:
Wilson Barragán-Hernández, Michael E. R. Dugan, Jennifer L. Aalhus, Gregory Penner, Payam Vahmani, Óscar López-Campos, Manuel Juárez, José Segura, Liliana Mahecha-Ledesma, Nuria Prieto
Publikováno v:
Foods, Vol 10, Iss 5, p 977 (2021)
This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimens
Externí odkaz:
https://doaj.org/article/b15b72003a154011a11f3ce7d74c3cdd
Autor:
Michael E.R. Dugan, Payam Vahmani, Tyler D. Turner, Cletos Mapiye, Manuel Juárez, Nuria Prieto, Angela D. Beaulieu, Ruurd T. Zijlstra, John F. Patience, Jennifer L. Aalhus
Publikováno v:
Journal of Clinical Medicine, Vol 4, Iss 12, Pp 1999-2011 (2015)
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in po
Externí odkaz:
https://doaj.org/article/a598ef8128324fd3a777510a24646f1e
Autor:
Nuria Prieto, Carmen Burbano, Elisa Iniesto, Julia Rodríguez, Beatriz Cabanillas, Jesus F. Crespo, Mercedes M. Pedrosa, Mercedes Muzquiz, Juan Carlos del Pozo, Rosario Linacero, Carmen Cuadrado
Publikováno v:
Foods, Vol 3, Iss 2, Pp 279-289 (2014)
Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modificatio
Externí odkaz:
https://doaj.org/article/f0d7d0c5f2fb41e0b05b2b9fd432eba9
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 31, Iss 3, Pp 51-59 (2012)
The potential of Near Infrared Reflectance Spectroscopy (NIRS) as a fast method to predict the Crude Protein (CP) and Moisture (M) content in fishmeal by scanning spectra between 1000 and 2500 nm using multivariate regression technique based on Parti
Externí odkaz:
https://doaj.org/article/ff2e46f8bf72440db4e265bec5d0fc8f
The Departmental Quality Groups in the UDC: the mark for the adjustment of the tutorship to the EHEA
Publikováno v:
Enseñanza & Teaching, Vol 28, Iss 1, Pp 97-114 (2010)
We present a study partly conducted with professors from the University of A Coruña (UDC) involved in an initiative consisting of the Rector’s group formation intra and inter-departmental working to adapt the materials to eCTS. This iniciative too
Externí odkaz:
https://doaj.org/article/bd3dd6a418104883819865ef4e31d7e5