de la Fuente J - Search Results

1

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.

Rivas-Cañedo A, Apeleo E, Muiño I, Pérez C, Lauzurica S, Pérez-Santaescolástica C, Díaz MT, Cañeque V, de la Fuente J. Rivas-Cañedo A, et al. Among authors: de la fuente j. Meat Sci. 2013 Feb;93(2):178-86. doi: 10.1016/j.meatsci.2012.08.017. Epub 2012 Aug 29. Meat Sci. 2013. PMID: 23026739

2

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.

Alvarez I, De La Fuente J, Cañeque V, Lauzurica S, Pérez C, Díaz MT. Alvarez I, et al. Among authors: de la fuente j. J Agric Food Chem. 2009 Jan 14;57(1):140-6. doi: 10.1021/jf801940c. J Agric Food Chem. 2009. PMID: 19093867

3

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

De la Fuente J, Díaz MT, Alvarez I, Oliver MA, Font I Furnols M, Sañudo C, Campo MM, Montossi F, Nute GR, Cañeque V. De la Fuente J, et al. Meat Sci. 2009 Jul;82(3):331-7. doi: 10.1016/j.meatsci.2009.02.002. Epub 2009 Feb 14. Meat Sci. 2009. PMID: 20416720

4

Carcass and meat quality of light lambs using principal component analysis.

Cañeque V, Pérez C, Velasco S, Dı X0301 Az MT, Lauzurica S, Alvarez I, Ruiz de Huidobro F, Onega E, De la Fuente J. Cañeque V, et al. Among authors: de la fuente j. Meat Sci. 2004 Aug;67(4):595-605. doi: 10.1016/j.meatsci.2004.01.002. Meat Sci. 2004. PMID: 22061809

5

The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs.

Cañeque V, Díaz MT, Alvarez I, Lauzurica S, Pérez C, De la Fuente J. Cañeque V, et al. Among authors: de la fuente j. Meat Sci. 2005 Jun;70(2):373-9. doi: 10.1016/j.meatsci.2005.02.003. Epub 2005 Mar 23. Meat Sci. 2005. PMID: 22063495

6

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

Lauzurica S, de la Fuente J, Díaz MT, Alvarez I, Pérez C, Cañeque V. Lauzurica S, et al. Among authors: de la fuente j. Meat Sci. 2005 Aug;70(4):639-46. doi: 10.1016/j.meatsci.2005.02.013. Epub 2005 Apr 7. Meat Sci. 2005. PMID: 22063891

7

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

Díaz MT, Alvarez I, De la Fuente J, Sañudo C, Campo MM, Oliver MA, Font I Furnols M, Montossi F, San Julián R, Nute GR, Cañeque V. Díaz MT, et al. Among authors: de la fuente j. Meat Sci. 2005 Oct;71(2):256-63. doi: 10.1016/j.meatsci.2005.03.020. Epub 2005 Jun 2. Meat Sci. 2005. PMID: 22064224

8

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis.

Alvarez I, De la Fuente J, Díaz MT, Lauzurica S, Pérez C, Cañeque V. Alvarez I, et al. Among authors: de la fuente j. Animal. 2008 Sep;2(9):1405-11. doi: 10.1017/S1751731108002590. Animal. 2008. PMID: 22443831 Free article.

9

Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road.

De la Fuente J, Sánchez M, Pérez C, Lauzurica S, Vieira C, González de Chávarri E, Díaz MT. De la Fuente J, et al. Animal. 2010 Feb;4(2):250-8. doi: 10.1017/S1751731109991108. Animal. 2010. PMID: 22443879 Free article.

10

Effect of lairage time ( 0h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambs.

Díaz MT, Vieira C, Pérez C, Lauzurica S, de Chávarri EG, Sánchez M, De la Fuente J. Díaz MT, et al. Among authors: de chavarri eg, de la fuente j. Meat Sci. 2014 Feb;96(2 Pt A):653-60. doi: 10.1016/j.meatsci.2013.10.013. Epub 2013 Oct 12. Meat Sci. 2014. PMID: 24200553

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