García-Regueiro JA - Search Results

1

Nutritional properties of organic and conventional beef meat at retail.

Ribas-Agustí A, Díaz I, Sárraga C, García-Regueiro JA, Castellari M. Ribas-Agustí A, et al. Among authors: garcia regueiro ja. J Sci Food Agric. 2019 Jul;99(9):4218-4225. doi: 10.1002/jsfa.9652. Epub 2019 Mar 20. J Sci Food Agric. 2019. PMID: 30790287

2

Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions.

Gratacós-Cubarsí M, Fernandez-García A, Picouet P, Valero-Pamplona A, García-Regueiro JA, Castellari M. Gratacós-Cubarsí M, et al. J Agric Food Chem. 2007 May 30;55(11):4610-6. doi: 10.1021/jf070115n. Epub 2007 May 8. J Agric Food Chem. 2007. PMID: 17488030

3

Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different diets.

Maraschiello C, Sárraga C, García Regueiro JA. Maraschiello C, et al. J Agric Food Chem. 1999 Mar;47(3):867-72. doi: 10.1021/jf980824o. J Agric Food Chem. 1999. PMID: 10552383

4

Novel approach to control sulfamethazine misuse in food-producing animals by hair analysis.

Gratacós-Cubarsí M, Castellari M, Valero A, Diaz I, García-Regueiro JA. Gratacós-Cubarsí M, et al. Food Addit Contam. 2006 Oct;23(10):981-7. doi: 10.1080/02652030600781813. Food Addit Contam. 2006. PMID: 16982519

5

Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.

Sárraga C, Carreras I, García Regueiro JA, Guàrdia MD, Guerrero L. Sárraga C, et al. Br Poult Sci. 2006 Dec;47(6):700-7. doi: 10.1080/00071660601038750. Br Poult Sci. 2006. PMID: 17190677 Clinical Trial.

6

The combined effects of alpha-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat.

Sárraga C, Carreras I, García Regueiro JA, Castellari M. Sárraga C, et al. Br Poult Sci. 2006 Dec;47(6):708-13. doi: 10.1080/00071660601038768. Br Poult Sci. 2006. PMID: 17190678 Clinical Trial.

7

Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets.

Sárraga C, García Regueiro JA. Sárraga C, et al. Meat Sci. 1999 Jun;52(2):213-9. doi: 10.1016/s0309-1740(98)00170-3. Meat Sci. 1999. PMID: 22062374

8

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

Realini CE, Pérez-Juan M, Gou P, Díaz I, Sárraga C, Gatellier P, García-Regueiro JA. Realini CE, et al. Among authors: garcia regueiro ja. Meat Sci. 2013 Jul;94(3):417-23. doi: 10.1016/j.meatsci.2013.03.007. Epub 2013 Mar 15. Meat Sci. 2013. PMID: 23566688

9

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro JA, Arnau J. Gratacós-Cubarsí M, et al. Among authors: garcia regueiro ja. Food Chem. 2013 Dec 1;141(3):3207-14. doi: 10.1016/j.foodchem.2013.06.016. Epub 2013 Jun 13. Food Chem. 2013. PMID: 23871079

10

Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi.

Sárraga C, Carreras I, García Regueiro JA. Sárraga C, et al. Meat Sci. 2002 Dec;62(4):503-7. doi: 10.1016/s0309-1740(02)00039-6. Meat Sci. 2002. PMID: 22061759

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