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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2016 | 2 |
2017 | 1 |
2018 | 3 |
2019 | 1 |
2020 | 1 |
2023 | 1 |
2024 | 0 |
Search Results
7 results
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Page 1
Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding.
Food Sci Nutr. 2023 Aug 25;11(10):6544-6559. doi: 10.1002/fsn3.3604. eCollection 2023 Oct.
Food Sci Nutr. 2023.
PMID: 37823159
Free PMC article.
Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: meat quality and fatty acid composition.
Sales F, Bravo-Lamas L, Realini CE, Lira R, Aldai N, Morales R.
Sales F, et al. Among authors: bravo lamas l.
Transl Anim Sci. 2019 Dec 24;4(1):352-362. doi: 10.1093/tas/txz188. eCollection 2020 Jan.
Transl Anim Sci. 2019.
PMID: 32704995
Free PMC article.
Item in Clipboard
Phenolic Compounds in Honey and Their Associated Health Benefits: A Review.
Cianciosi D, Forbes-Hernández TY, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna PP, Zhang J, Bravo Lamas L, Martínez Flórez S, Agudo Toyos P, Quiles JL, Giampieri F, Battino M.
Cianciosi D, et al. Among authors: bravo lamas l.
Molecules. 2018 Sep 11;23(9):2322. doi: 10.3390/molecules23092322.
Molecules. 2018.
PMID: 30208664
Free PMC article.
Review.
Item in Clipboard
Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain.
Bravo-Lamas L, Barron LJR, Farmer L, Aldai N.
Bravo-Lamas L, et al.
Meat Sci. 2018 May;139:231-238. doi: 10.1016/j.meatsci.2018.02.006. Epub 2018 Feb 7.
Meat Sci. 2018.
PMID: 29459300
Item in Clipboard
Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle.
Ferrinho AM, Nassu RT, Aldai N, Bravo-Lamas L, Furlan MLN, Toda BM, Utembergue BL, Rezende RG, Mueller LF, Furlan JJM, Zanata M, Baldi F, Pereira ASC.
Ferrinho AM, et al. Among authors: bravo lamas l.
Meat Sci. 2018 Apr;138:15-22. doi: 10.1016/j.meatsci.2017.12.002. Epub 2017 Dec 5.
Meat Sci. 2018.
PMID: 29289714
Item in Clipboard
Corrigendum to "Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile" [Meat Science 117 (2016) 108-116].
Bravo-Lamas L, Barron LJR, Kramer JKG, Etaio I, Aldai N.
Bravo-Lamas L, et al.
Meat Sci. 2016 Nov;121:429. doi: 10.1016/j.meatsci.2016.06.016. Epub 2016 Jun 25.
Meat Sci. 2016.
PMID: 27354028
No abstract available.
Item in Clipboard
Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile.
Bravo-Lamas L, Barron LJ, Kramer JK, Etaio I, Aldai N.
Bravo-Lamas L, et al.
Meat Sci. 2016 Jul;117:108-16. doi: 10.1016/j.meatsci.2016.02.043. Epub 2016 Mar 2.
Meat Sci. 2016.
PMID: 26970291
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