Rivas-Cañedo A - Search Results

1

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.

Muíño I, Apeleo E, de la Fuente J, Pérez-Santaescolástica C, Rivas-Cañedo A, Pérez C, Díaz MT, Cañeque V, Lauzurica S. Muíño I, et al. Among authors: rivas canedo a. Meat Sci. 2014 Oct;98(2):116-23. doi: 10.1016/j.meatsci.2014.05.009. Epub 2014 May 22. Meat Sci. 2014. PMID: 24927047

2

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. 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

3

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.

Martínez-Onandi N, Rivas-Cañedo A, Nuñez M, Picon A. Martínez-Onandi N, et al. Among authors: rivas canedo a. Meat Sci. 2016 Jan;111:130-8. doi: 10.1016/j.meatsci.2015.09.004. Epub 2015 Sep 14. Meat Sci. 2016. PMID: 26398007

4

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.

Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M. Martínez-Onandi N, et al. Among authors: rivas canedo a. Meat Sci. 2016 Dec;122:101-108. doi: 10.1016/j.meatsci.2016.07.027. Epub 2016 Aug 4. Meat Sci. 2016. PMID: 27513944

5

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham.

Martínez-Onandi N, Rivas-Cañedo A, Ávila M, Garde S, Nuñez M, Picon A. Martínez-Onandi N, et al. Among authors: rivas canedo a. Meat Sci. 2017 Sep;131:40-47. doi: 10.1016/j.meatsci.2017.04.233. Epub 2017 Apr 25. Meat Sci. 2017. PMID: 28463751

6

Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham.

Rivas-Cañedo A, Martínez-Onandi N, Gaya P, Nuñez M, Picon A. Rivas-Cañedo A, et al. Meat Sci. 2021 Feb;172:108349. doi: 10.1016/j.meatsci.2020.108349. Epub 2020 Oct 16. Meat Sci. 2021. PMID: 33120177

7

Corrigendum to "Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage" [Meat Science volume (2016) 101-108].

Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M. Martínez-Onandi N, et al. Among authors: rivas canedo a. Meat Sci. 2017 Mar;125:152. doi: 10.1016/j.meatsci.2016.11.019. Epub 2016 Dec 2. Meat Sci. 2017. PMID: 27919564 No abstract available.

8

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material.

Rivas-Cañedo A, Fernández-García E, Nuñez M. Rivas-Cañedo A, et al. Meat Sci. 2009 Jun;82(2):162-9. doi: 10.1016/j.meatsci.2009.01.006. Epub 2009 Jan 14. Meat Sci. 2009. PMID: 20416769

9

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material.

Rivas-Cañedo A, Fernández-García E, Nuñez M. Rivas-Cañedo A, et al. Meat Sci. 2009 Feb;81(2):321-8. doi: 10.1016/j.meatsci.2008.08.008. Epub 2008 Aug 15. Meat Sci. 2009. PMID: 22064170

10

Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material.

Rivas-Cañedo A, Nuñez M, Fernández-García E. Rivas-Cañedo A, et al. Meat Sci. 2009 Dec;83(4):620-6. doi: 10.1016/j.meatsci.2009.07.011. Epub 2009 Jul 23. Meat Sci. 2009. PMID: 20416648

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