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Items: 14

1.

Rapid and non-destructive determination of lean fat and bone content in beef using dual energy X-ray absorptiometry.

López-Campos Ó, Roberts JC, Larsen IL, Prieto N, Juárez M, Dugan MER, Aalhus JL.

Meat Sci. 2018 Dec;146:140-146. doi: 10.1016/j.meatsci.2018.07.009. Epub 2018 Jul 10.

PMID:
30145410
2.

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.

Prieto N, Pawluczyk O, Dugan MER, Aalhus JL.

Appl Spectrosc. 2017 Jul;71(7):1403-1426. doi: 10.1177/0003702817709299. Epub 2017 May 23. Review.

PMID:
28534672
3.

Detection by real time PCR of walnut allergen coding sequences in processed foods.

Linacero R, Ballesteros I, Sanchiz A, Prieto N, Iniesto E, Martinez Y, Pedrosa MM, Muzquiz M, Cabanillas B, Rovira M, Burbano C, Cuadrado C.

Food Chem. 2016 Jul 1;202:334-40. doi: 10.1016/j.foodchem.2016.01.132. Epub 2016 Feb 4.

PMID:
26920302
4.

Pork as a Source of Omega-3 (n-3) Fatty Acids.

Dugan ME, Vahmani P, Turner TD, Mapiye C, Juárez M, Prieto N, Beaulieu AD, Zijlstra RT, Patience JF, Aalhus JL.

J Clin Med. 2015 Dec 16;4(12):1999-2011. doi: 10.3390/jcm4121956. Review.

5.

The elimination of an adult segment by the Hox gene Abdominal-B.

Foronda D, Curt JR, Prieto N, Martín P, Sánchez-Herrero E.

Mech Dev. 2015 Nov;138 Pt 2:210-217. doi: 10.1016/j.mod.2015.08.002. Epub 2015 Aug 7.

6.

The scope for manipulating the polyunsaturated fatty acid content of beef: a review.

Vahmani P, Mapiye C, Prieto N, Rolland DC, McAllister TA, Aalhus JL, Dugan ME.

J Anim Sci Biotechnol. 2015 Jun 24;6(1):29. doi: 10.1186/s40104-015-0026-z. eCollection 2015.

7.

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display.

Callejas-Cárdenas AR, Caro I, Blanco C, Villalobos-Delgado LH, Prieto N, Bodas R, Giráldez FJ, Mateo J.

Meat Sci. 2014 Dec;98(4):646-51. doi: 10.1016/j.meatsci.2014.06.036. Epub 2014 Jun 28.

PMID:
25089789
8.

Detection of almond allergen coding sequences in processed foods by real time PCR.

Prieto N, Iniesto E, Burbano C, Cabanillas B, Pedrosa MM, Rovira M, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R.

J Agric Food Chem. 2014 Jun 18;62(24):5617-24. doi: 10.1021/jf405121f. Epub 2014 Jun 5.

PMID:
24857239
9.

A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins.

Prieto N, Burbano C, Iniesto E, Rodríguez J, Cabanillas B, Crespo JF, Pedrosa MM, Muzquiz M, Del Pozo JC, Linacero R, Cuadrado C.

Foods. 2014 May 5;3(2):279-289. doi: 10.3390/foods3020279.

10.

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time.

Villalobos-Delgado LH, Caro I, Blanco C, Morán L, Prieto N, Bodas R, Giráldez FJ, Mateo J.

Meat Sci. 2014 May;97(1):115-22. doi: 10.1016/j.meatsci.2014.01.015. Epub 2014 Jan 31.

PMID:
24553493
11.

Real Time PCR to detect hazelnut allergen coding sequences in processed foods.

Iniesto E, Jiménez A, Prieto N, Cabanillas B, Burbano C, Pedrosa MM, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R.

Food Chem. 2013 Jun 1;138(2-3):1976-81. doi: 10.1016/j.foodchem.2012.11.036. Epub 2012 Nov 17.

PMID:
23411333
12.

Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs.

Morán L, Andrés S, Bodas R, Prieto N, Giráldez FJ.

Meat Sci. 2012 Aug;91(4):430-4. doi: 10.1016/j.meatsci.2012.02.027. Epub 2012 Mar 5.

PMID:
22436658
13.

Accumulating behaviour of Lupinus albus L. growing in a normal and a decalcified calcic luvisol polluted with Zn.

Pastor J, Hernández AJ, Prieto N, Fernández-Pascual M.

J Plant Physiol. 2003 Dec;160(12):1457-65.

PMID:
14717438
14.

[Characterization of a new serotype of Salmonella enterica subsp. enterica: serotype Bata].

Usera MA, Prieto N, Echeita A, Díez R, Mayo F, Sánchez I, Lahulla F, Popoff MY.

Enferm Infecc Microbiol Clin. 2003 Mar;21(3):168. Spanish. No abstract available.

PMID:
12586026

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