Del Mar Campo M - Search Results

1

Supranutritional doses of vitamin E to improve lamb meat quality.

Bellés M, Del Mar Campo M, Roncalés P, Beltrán JA. Bellés M, et al. Among authors: del mar campo m. Meat Sci. 2019 Mar;149:14-23. doi: 10.1016/j.meatsci.2018.11.002. Epub 2018 Nov 5. Meat Sci. 2019. PMID: 30448473 Review.

2

Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils.

Passetti RAC, Torrecilhas JA, Ornaghi MG, Mottin C, de Oliveira CAL, Guerrero A, Del Mar Campo M, Sañudo C, do Prado IN. Passetti RAC, et al. Among authors: del mar campo m. Meat Sci. 2017 Jan;123:105-111. doi: 10.1016/j.meatsci.2016.09.009. Epub 2016 Sep 21. Meat Sci. 2017. PMID: 27685164

3

Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content.

Fořtová J, Del Mar Campo M, Valenta J, Needham T, Řehák D, Lebedová N, Bartoň L, Klouček P, Bureš D. Fořtová J, et al. Among authors: del mar campo m. Meat Sci. 2022 Oct;192:108912. doi: 10.1016/j.meatsci.2022.108912. Epub 2022 Jul 16. Meat Sci. 2022. PMID: 35863209

4

Number of consumers and days of display necessary for the assessment of meat colour acceptability.

Passetti RAC, Resconi VC, Çakmakçı C, Del Mar Campo M, Kirinus JK, Passetti LCG, Guerrero A, do Prado IN, Sañudo C. Passetti RAC, et al. Among authors: del mar campo m. Food Res Int. 2019 Jul;121:387-393. doi: 10.1016/j.foodres.2019.03.036. Epub 2019 Mar 16. Food Res Int. 2019. PMID: 31108761 Free article.

5

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

Resconi VC, del Mar Campo M, Montossi F, Ferreira V, Sañudo C, Escudero A. Resconi VC, et al. Among authors: del mar campo m. J Food Sci. 2012 Jun;77(6):S240-6. doi: 10.1111/j.1750-3841.2012.02720.x. Epub 2012 May 16. J Food Sci. 2012. PMID: 22591324 Clinical Trial.

6

Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds.

Panea B, Olleta JL, Sañudo C, Del Mar Campo M, Oliver MA, Gispert M, Serra X, Renand G, Del Carmen Oliván M, Jabet S, García S, López M, Izquierdo M, García-Cachán MD, Quintanilla R, Piedrafita J. Panea B, et al. Among authors: del mar campo m. J Texture Stud. 2018 Oct;49(5):528-535. doi: 10.1111/jtxs.12350. Epub 2018 Jul 22. J Texture Stud. 2018. PMID: 29935080

7

Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.

Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P. Pérez-Juan M, et al. Among authors: del mar campo m. J Food Sci. 2014 Nov;79(11):S2377-82. doi: 10.1111/1750-3841.12667. Epub 2014 Oct 11. J Food Sci. 2014. PMID: 25307945

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