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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed.
Animals (Basel). 2021 May 15;11(5):1421. doi: 10.3390/ani11051421.
Animals (Basel). 2021.
PMID: 34063520
Free PMC article.
Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers.
Beldarrain LR, Aldai N, Picard B, Sentandreu E, Navarro JL, Sentandreu MA.
Beldarrain LR, et al.
J Proteomics. 2018 Jul 15;183:25-33. doi: 10.1016/j.jprot.2018.05.005. Epub 2018 May 9.
J Proteomics. 2018.
PMID: 29751105
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Effect of ageing time on consumer preference and sensory description of foal meat.
Beldarrain LR, Etaio I, Morán L, Sentandreu MÁ, Barron LJR, Aldai N.
Beldarrain LR, et al.
Food Res Int. 2020 Mar;129:108871. doi: 10.1016/j.foodres.2019.108871. Epub 2019 Dec 9.
Food Res Int. 2020.
PMID: 32036896
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Horse meat production in northern Spain: ecosystem services and sustainability in High Nature Value farmland.
Insausti K, Beldarrain LR, Lavín MP, Aldai N, Mantecón ÁR, Sáez JL, Canals RM.
Insausti K, et al. Among authors: beldarrain lr.
Anim Front. 2021 May 17;11(2):47-54. doi: 10.1093/af/vfab003. eCollection 2021 Mar.
Anim Front. 2021.
PMID: 34026315
Free PMC article.
No abstract available.
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Effect of ageing time on the volatile compounds from cooked horse meat.
Beldarrain LR, Morán L, Sentandreu MÁ, Barron LJR, Aldai N.
Beldarrain LR, et al.
Meat Sci. 2022 Feb;184:108692. doi: 10.1016/j.meatsci.2021.108692. Epub 2021 Oct 6.
Meat Sci. 2022.
PMID: 34653803
Free article.
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Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.
Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MA.
Beldarrain LR, et al.
Meat Sci. 2022 Jun;188:108804. doi: 10.1016/j.meatsci.2022.108804. Epub 2022 Mar 13.
Meat Sci. 2022.
PMID: 35344782
Free article.
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Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome.
Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ, Miller I.
Beldarrain LR, et al.
J Proteomics. 2023 Feb 10;272:104770. doi: 10.1016/j.jprot.2022.104770. Epub 2022 Nov 29.
J Proteomics. 2023.
PMID: 36455832
Free article.
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