| The effect of paprika, garlic and salt on rancidity in dry sausages MM Aguirrezábal, J Mateo, MC Domınguez, JM Zumalacárregui Meat science 54 (1), 77-81, 2000 | 310 | 2000 |
| Probiotic lactic acid bacteria: a review EJ Quinto, P Jiménez, I Caro, J Tejero, J Mateo, T Girbés Food and Nutrition Sciences 5 (18), 1765, 2014 | 266 | 2014 |
| Improved heart rate variability signal analysis from the beat occurrence times according to the IPFM model J Mateo, P Laguna IEEE Transactions on Biomedical Engineering 47 (8), 985-996, 2000 | 250 | 2000 |
| Volatile compounds in chorizo and their changes during ripening J Mateo, JM Zumalacárregui Meat Science 44 (4), 255-273, 1996 | 199 | 1996 |
| Food safety through natural antimicrobials EJ Quinto, I Caro, LH Villalobos-Delgado, J Mateo, B De-Mateo-Silleras, ... Antibiotics 8 (4), 208, 2019 | 182 | 2019 |
| Taste compounds in chorizo and their changes during ripening J Mateo, MC Domínguez, MM Aguirrezábal, JM Zumalacárregui Meat science 44 (4), 245-254, 1996 | 91 | 1996 |
| Nutrient composition and technological quality of meat from alpacas reared in Peru BK Salvá, JM Zumalacárregui, AC Figueira, MT Osorio, J Mateo Meat Science 82 (4), 450-455, 2009 | 88 | 2009 |
| Volatile compounds in Spanish paprika J Mateo, M Aguirrezábal, C Domı́nguez, JM Zumalacárregui Journal of food composition and analysis 10 (3), 225-232, 1997 | 88 | 1997 |
| Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat MT Osorio, JM Zumalacárregui, EA Cabeza, A Figueira, J Mateo Small Ruminant Research 78 (1-3), 1-12, 2008 | 87 | 2008 |
| Effects of differential handling on the behaviour of domestic ewes (Ovis aries) JM Mateo, DQ Estep, JS McCann Applied Animal Behaviour Science 32 (1), 45-54, 1991 | 81 | 1991 |
| Carcass characteristics of suckling lambs protected by the PGI “Lechazo de Castilla y León” European quality label: Effect of breed, sex and carcass weight E Miguélez, JM Zumalacárregui, MT Osorio, O Beteta, J Mateo Meat Science 73 (1), 82-89, 2006 | 74 | 2006 |
| Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source MT Osorio, JM Zumalacárregui, A Figueira, J Mateo Small Ruminant Research 73 (1-3), 127-134, 2007 | 70 | 2007 |
| Natural antimicrobial agents to improve foods shelf life LH Villalobos-Delgado, GV Nevárez-Moorillon, I Caro, EJ Quinto, J Mateo Food quality and shelf life, 125-157, 2019 | 59 | 2019 |
| Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate I Caro, S Soto, MJ Franco, M Meza-Nieto, RH Alfaro-Rodríguez, J Mateo Journal of dairy science 94 (2), 580-588, 2011 | 56 | 2011 |
| Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label E Miguélez, JM Zumalacárregui, MT Osorio, AC Figueira, B Fonseca, ... Small Ruminant Research 77 (1), 65-70, 2008 | 45 | 2008 |
| Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time LH Villalobos-Delgado, I Caro, C Blanco, L Morán, N Prieto, R Bodas, ... Meat Science 97 (1), 115-122, 2014 | 43 | 2014 |
| Caracterización de la crianza no tecnificada de cerdos en el parque porcino del distrito de Villa el Salvador, Lima-Perú. R Morales, M Rebatta, J Lucas, J Mateo, D Ramos Salud y Tecnología Veterinaria 2 (1), 39-48, 2014 | 42 | 2014 |
| Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage LH Villalobos-Delgado, I Caro, C Blanco, R Bodas, S Andrés, FJ Giráldez, ... Small Ruminant Research 125, 73-80, 2015 | 41 | 2015 |
| The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs S Andrés, L Huerga, J Mateo, ML Tejido, R Bodas, L Morán, N Prieto, ... Meat science 96 (2), 806-811, 2014 | 40 | 2014 |
| Partial fat replacement by boiled quinoa on the quality characteristics of a dry‐cured sausage A Fernández‐Diez, I Caro, A Castro, BK Salvá, DD Ramos, J Mateo Journal of food science 81 (8), C1891-C1898, 2016 | 39 | 2016 |
Giráldez, F. J.Instituto de Ganadería de Montaña (CSIC)Verified email at eae.csic.es
