Gema nieto
Gema nieto
Profesor asociado, Universidad de Murcia
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TítuloCitado porAño
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
G Nieto, P Díaz, S Bañón, MD Garrido
Meat Science 84 (1), 23-29, 2010
Phase I clinical trial in healthy adults of a nasal vaccine candidate containing recombinant hepatitis B surface and core antigens
AA Betancourt, CAG Delgado, ZC Estévez, JC Martínez, GV Ríos, ...
International Journal of Infectious Diseases 11 (5), 394-401, 2007
Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method
P Díaz, G Nieto, MD Garrido, S Bañón
Meat Science 80 (2), 287-292, 2008
Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet
G Nieto, P Díaz, S Bañón, MD Garrido
Meat science 85 (1), 82-88, 2010
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic
G Nieto, S Jongberg, ML Andersen, LH Skibsted
Meat science 95 (2), 177-184, 2013
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido
Meat science 83 (1), 24-30, 2009
Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat
G Nieto, S Bañón, MD Garrido
Food Chemistry 125 (4), 1147-1152, 2011
Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions
G Nieto, M Estrada, MJ Jordán, MD Garrido, S Bañón
Food Chemistry 124 (4), 1423-1429, 2011
Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system
G Nieto, K Huvaere, LH Skibsted
European Food Research and Technology 233 (1), 11-18, 2011
Modification of fatty acid composition in meat through diet: effect on lipid peroxidation and relationship to nutritional quality—a review
G Nieto, G Ros
Lipid Peroxidation 12, 239-258, 2012
Biological activities of three essential oils of the Lamiaceae family
G Nieto
Medicines 4 (3), 63, 2017
Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch
S Banon, P Diaz, G Nieto, M Castillo, D Alvarez
Meat Science 80 (3), 649-655, 2008
Determination of Shelf Life of Sous Vide Salmon (Salmo Salard) Based on Sensory Attributes
P Díaz, G Nieto, S Bañón, MD Garrido
Journal of food science 74 (8), S371-S376, 2009
Synthesis and characterization of PbSe nanoparticles obtained by a colloidal route using Extran as a surfactant at low temperature
R Romano-Trujillo, E Rosendo, M Ortega, A Morales-Sanchez, JM Gracia, ...
Nanotechnology 23 (18), 185602, 2012
Hydroxytyrosol: Health benefits and use as functional ingredient in meat
L Martínez, G Ros, G Nieto
Medicines 5 (1), 13, 2018
Total antioxidant capacity of meat and meat products consumed in a reference ‘S panish standard diet’
J Martínez, G Nieto, G Ros
International journal of food science & technology 49 (12), 2610-2618, 2014
Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis, L.): A Review
G Nieto, G Ros, J Castillo
Medicines 5 (3), 98, 2018
Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions
J Martínez, G Nieto, J Castillo, G Ros
LWT-Food Science and Technology 59 (2), 834-840, 2014
Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality
G Nieto, S Bañon, MD Garrido
animal 6 (12), 2048-2056, 2012
Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb
G Nieto, S Bañón, MD Garrido
Small ruminant research 105 (1-3), 140-147, 2012
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