Andrés S - Search Results

1

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review.

Prieto N, Roehe R, Lavín P, Batten G, Andrés S. Prieto N, et al. Among authors: andres s. Meat Sci. 2009 Oct;83(2):175-86. doi: 10.1016/j.meatsci.2009.04.016. Epub 2009 May 6. Meat Sci. 2009. PMID: 20416766

2

Naringin and vitamin E influence the oxidative stability and lipid profile of plasma in lambs fed fish oil.

Bodas R, Prieto N, López-Campos O, Giráldez FJ, Andrés S. Bodas R, et al. Among authors: andres s. Res Vet Sci. 2011 Aug;91(1):98-102. doi: 10.1016/j.rvsc.2010.07.028. Epub 2010 Aug 25. Res Vet Sci. 2011. PMID: 20800247

3

Vinasse added to the concentrate for fattening lambs: intake, animal performance, and carcass and meat characteristics.

López-Campos Ó, Bodas R, Prieto N, Frutos P, Andrés S, Giráldez FJ. López-Campos Ó, et al. Among authors: andres s. J Anim Sci. 2011 Apr;89(4):1153-62. doi: 10.2527/jas.2010-2977. Epub 2010 Dec 10. J Anim Sci. 2011. PMID: 21148788

4

Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy.

Andrés S, Murray I, Navajas EA, Fisher AV, Lambe NR, Bünger L. Andrés S, et al. Meat Sci. 2007 Jul;76(3):509-16. doi: 10.1016/j.meatsci.2007.01.011. Epub 2007 Jan 27. Meat Sci. 2007. PMID: 22060994

5

The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes.

Andrés S, Silva A, Soares-Pereira AL, Martins C, Bruno-Soares AM, Murray I. Andrés S, et al. Meat Sci. 2008 Mar;78(3):217-24. doi: 10.1016/j.meatsci.2007.06.019. Epub 2007 Jul 5. Meat Sci. 2008. PMID: 22062273

6

Discrimination of adult steers (oxen) and young cattle ground meat samples by near infrared reflectance spectroscopy (NIRS).

Prieto N, Andrés S, Giráldez FJ, Mantecón AR, Lavín P. Prieto N, et al. Among authors: andres s. Meat Sci. 2008 May;79(1):198-201. doi: 10.1016/j.meatsci.2007.08.001. Epub 2007 Aug 10. Meat Sci. 2008. PMID: 22062613

7

Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples.

Prieto N, Andrés S, Giráldez FJ, Mantecón AR, Lavín P. Prieto N, et al. Among authors: andres s. Meat Sci. 2008 Aug;79(4):692-9. doi: 10.1016/j.meatsci.2007.10.035. Epub 2007 Nov 7. Meat Sci. 2008. PMID: 22063031

8

Potential use of near infrared reflectance spectroscopy (NIRS) for the estimation of chemical composition of oxen meat samples.

Prieto N, Andrés S, Giráldez FJ, Mantecón AR, Lavín P. Prieto N, et al. Among authors: andres s. Meat Sci. 2006 Nov;74(3):487-96. doi: 10.1016/j.meatsci.2006.04.030. Epub 2006 Jun 21. Meat Sci. 2006. PMID: 22063053

9

Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs.

Morán L, Rodríguez-Calleja JM, Bodas R, Prieto N, Giráldez FJ, Andrés S. Morán L, et al. Among authors: andres s. Meat Sci. 2012 Mar;90(3):789-95. doi: 10.1016/j.meatsci.2011.11.016. Epub 2011 Nov 10. Meat Sci. 2012. PMID: 22133590

10

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. Morán L, et al. Among authors: andres s. Meat Sci. 2012 Aug;91(4):430-4. doi: 10.1016/j.meatsci.2012.02.027. Epub 2012 Mar 5. Meat Sci. 2012. PMID: 22436658

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