Javier MATEO
Javier MATEO
Dirección de correo verificada de unileon.es
TítuloCitado porAño
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
2372000
Volatile compounds in chorizo and their changes during ripening
J Mateo, JM Zumalacárregui
Meat Science 44 (4), 255-273, 1996
1491996
Taste compounds in chorizo and their changes during ripening
J Mateo, MC Domínguez, MM Aguirrezábal, JM Zumalacárregui
Meat Science 44 (4), 245-254, 1996
721996
Volatile compounds in Spanish paprika
J Mateo, M Aguirrezábal, C Domı́nguez, JM Zumalacárregui
Journal of food composition and analysis 10 (3), 225-232, 1997
671997
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
652014
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
542008
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
512006
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
502007
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
472009
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
332008
Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk
C Vieira, A Fernández-Diez, J Mateo, R Bodas, S Soto, T Manso
Meat science 91 (3), 277-283, 2012
302012
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
272011
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
252014
Effect of ewe's milk versus milk-replacer rearing on mineral composition of suckling lamb meat and liver
MT Osorio, JM Zumalacárregui, B Bermejo, A Lozano, AC Figueira, ...
Small Ruminant Research 68 (3), 296-302, 2007
222007
Compositional, functional and sensory characteristics of selected Mexican cheeses
I Caro, S Soto, L Fuentes, N Gutiérrez-Méndez, B García-Islas, ...
Food and Nutrition Sciences 5 (04), 366, 2014
212014
Differentiation of perirenal and omental fat quality of suckling lambs according to the rearing system from Fourier transforms mid-infrared spectra using partial least squares …
MT Osorio, JM Zumalacárregui, R Alaiz-Rodríguez, R Guzman-Martínez, ...
Meat science 83 (1), 140-147, 2009
212009
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
192014
Phenotypical characteristics of Shiga‐like toxin Escherichia coli isolated from sheep dairy products
I Caro, J Mateo, MR García‐Armesto
Letters in Applied Microbiology 45 (3), 295-300, 2007
192007
Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 spanish‐style dry‐ripened sausages
B Fonseca, V Kuri, JM Zumalacárregui, A Fernández‐Diez, BK Salvá, ...
Journal of food science 76 (5), S300-S305, 2011
172011
Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages
M Aguirrezábal, J Mateo, C Domínguez, JM Zumalacárregui
Sciences des Aliments (France), 1998
171998
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Artículos 1–20