CLEMENTE JOSE LOPEZ BOTE
CLEMENTE JOSE LOPEZ BOTE
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Sustained utilization of the Iberian pig breed
CJ Lopez-Bote
Meat science 49, S17-S27, 1998
3761998
Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat
CJ Lopez-Bote, JI Gray, EA Gomaa, CJ Flegal
British poultry science 39 (2), 235-240, 1998
3241998
Iberian pig as a model to clarify obscure points in the bioavailability and metabolism of ellagitannins in humans
JC Espín, R González-Barrio, B Cerdá, C López-Bote, AI Rey, ...
Journal of Agricultural and Food Chemistry 55 (25), 10476-10485, 2007
2842007
Volatile components of dry cured Iberian ham
C García, JJ Berdagué, T Antequera, C López-Bote, JJ Córdoba, ...
Food Chemistry 41 (1), 23-32, 1991
2841991
Abdominal fat deposition and fatty acid synthesis are lower and β-oxidation is higher in broiler chickens fed diets containing unsaturated rather than saturated fat
M Sanz, CJ Lopez-Bote, D Menoyo, JM Bautista
The Journal of nutrition 130 (12), 3034-3037, 2000
2622000
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig
R Cava, J Ruiz, C López-Bote, L Martín, C García, J Ventanas, ...
Meat Science 45 (2), 263-270, 1997
2141997
Lipid oxidative changes in the processing of Iberian pig hams
T Antequera, CJ López-Bote, JJ Córdoba, C García, MA Asensio, ...
Food Chemistry 45 (2), 105-110, 1992
2081992
Laser interferometer space antenna
P Amaro-Seoane, H Audley, S Babak, J Baker, E Barausse, P Bender, ...
arXiv preprint arXiv:1702.00786, 2017
1952017
Hydrolysis and Maillard reactions during ripening of Iberian ham
J Ventanas, JJ Córdoba, T Antequera, C García, C López‐Bote, ...
Journal of Food Science 57 (4), 813-815, 1992
1951992
Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs
E Cantos, JC Espín, C López-Bote, L de la Hoz, JA Ordóñez, ...
Journal of Agricultural and Food Chemistry 51 (21), 6248-6255, 2003
1942003
EVOLUTION OF FREE AMINO-ACIDS AND AMINES DURING RIPENING OF IBERIAN CURED HAM
JJ CORDOBA, TA ROJAS, CG GONZALEZ, JV BARROSO, CL BOTE, ...
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 42 (10), 2296-2301, 1990
185*1990
POLYCYCLIC AROMATIC-HYDROCARBONS IN SMOKED FOOD-PRODUCTS AND COMMERCIAL LIQUID SMOKE FLAVORINGS
EA GOMAA, JIAN GRAY, S RABIE, C LOPEZ-BOTE, A BOOREN
FOOD ADDITIVES AND CONTAMINANTS 10 (5), 503-521, 1993
1751993
The metabolic use of energy from dietary fat in broilers is affected by fatty acid saturation
M Sanz, A Flores, CJ Lopez-Bote
British poultry science 41 (1), 61-68, 2000
1692000
Adaptation of lipid metabolism, tissue composition and flesh quality in gilthead sea bream (Sparus aurata) to the replacement of dietary fish oil by linseed and …
D Menoyo, MS Izquierdo, L Robaina, R Ginés, CJ Lopez-Bote, ...
British Journal of Nutrition 92 (1), 41-52, 2004
1682004
Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle
CJ Lopez-Bote, AI Rey, M Sanz, JI Gray, DJ Buckley
The Journal of nutrition 127 (6), 1176-1182, 1997
1581997
Growth, digestibility and fatty acid utilization in large Atlantic salmon (Salmo salar) fed varying levels of n-3 and saturated fatty acids
D Menoyo, CJ Lopez-Bote, JM Bautista, A Obach
Aquaculture 225 (1-4), 295-307, 2003
1492003
Growth, digestibility and fatty acid utilization in large Atlantic salmon (Salmo salar) fed varying levels of n-3 and saturated fatty acids
D Menoyo, CJ Lopez-Bote, JM Bautista, A Obach
Aquaculture 225 (1), 295-307, 2003
1492003
Effect of free-range feeding on n− 3 fatty acid and α-tocopherol content and oxidative stability of eggs
CJ Lopez-Bote, RS Arias, AI Rey, A Castano, B Isabel, J Thos
Animal Feed Science and Technology 72 (1-2), 33-40, 1998
1431998
Effect of dietary oils and α-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork
AI Rey, JP Kerry, PB Lynch, CJ Lopez-Bote, DJ Buckley, PA Morrissey
Journal of animal science 79 (5), 1201-1208, 2001
1332001
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat
J Ruiz, R Cava, T Antequera, L Martín, J Ventanas, CJ López-Bote
Meat science 49 (2), 155-163, 1998
1331998
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