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- Análisis de neofitadieno en la grasa subcutánea de cerdos ibéricos cebados en Montanera, Recebo, Campo y Cebo
- Análisis del transcriptoma muscular de cerdos Ibéricos procedentes de un cruce dialélico completo Retinto x Torbiscal
- Aprovechamiento de subproductos de la industria de tomate para alimentación de corderos
- Calidad de la carne de cordero y cabrito
- Characteristics, lipogenic enzyme activity, and fatty acid composition of muscles in the Iberian pig: Effects of protein restriction and free-range feeding
- Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: Extensive feeding v. oleic acid- and tocopherol-enriched mixed diets
- Comparative transcriptome profile between iberian pig varieties provides new insights into their distinct fat deposition and fatty acids content
- Comparison between two different levels of replacement of free-range rearing by an oleic acid and-tocopherol enriched diet on the quality of fresh meat from iberian duroc (50%) pigs
- Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig
- Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems
- Dry cured iberian ham non-volatile components as affected by the length of the curing process
- Efecto de monóxido de carbono (CO) en la calidad de la carne fresca de cordero envasada y almacenada en atmósferas protectoras
- Efecto del monóxido de carbono (CO) en la calidad de la carne fresca de cordero envasada y almacenada en atmósferas protectoras
- Efecto del sistema de explotación en montanera sobre la estabilidad oxidativa de la carne de cerdo ibérico
- Efecto del uso del alperujo en cerdos ibéricos alimentados en montanera
- Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa (Theobroma cacao L.) Beans from Southwestern Colombia
- Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography
- Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs
- Effect of free-range and low-protein concentrated diets on growth performance, carcass traits, and meat composition of iberian pig
- Effect of genetic and diet on iberian pig fresh loin (M. longissimus dorsi)
- Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat
- Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig
- Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat
- El cerdo ibérico y la dehesa en el Quijote.
- El jamón ibérico: desde la Dehesa al paladar.
- El jamón ibérico: de una imagen de calidad a una calidad definida y contrastada
- Evolution of the fatty acid composition and oxidative stability of merino lamb meat stored under different modified atmospheres
- Five genomic regions have a major impact on fat composition in Iberian pigs
- Free‐range and low‐protein concentrated diets in Iberian pigs: Effect on plasma insulin and leptin concentration, lipogenic enzyme activity, and fatty acid composition of adipose tissue
- Genetic parameters and crossbreeding effects of fat deposition and fatty acid profiles in Iberian pig lines
- In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue
- Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
- Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham
- Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: Total intramuscular lipids and triacylglycerols
- Los ácidos grasos y la calidad tecnológica (sensorial) del jamón ibérico.
- N-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
- Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
- Perspectivas actuales para la diferenciación de la alimentación en los jamones de cerdo ibérico
- Pork belly quality variation and its association with fatness level
- Producción de cebones de raza avileña-negra ibérica: un nuevo producto para la IGP Carne de Ávila
- Productive parameters of iberian pig as affected by genetic line and oleic acid enriched diets
- Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
- Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham
- Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background
- The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly
- Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: Effect on the meat's chemical composition and induced lipoperoxidation
- Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
- Valoración del recebo con postre en el cerdo ibérico
- Variability in subcutaneous fat composition of Iberian pigs reared in free-range conditions in the southwest of the Iberian Peninsula
- Volatile Compounds in Supercritical Carbon Dioxide Extracts of Iberian Ham
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