J. Beltrán

发表

High-Frequency Filtering

M. C. Rodrigues, Gurgo e Cirne, J. Gerald, 2022 .

Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics.

B. Giménez, G. Torrescano, J. Beltrán, 2003, Meat science.

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

J. Beltrán, P. Roncalés, Andrea Aínsa, 2021, Foods.

Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice

J. Beltrán, P. Roncalés, J. Calanche, 2020, Foods.

Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2006 .

Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2004 .

Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties.

B. Giménez, G. Torrescano, J. Beltrán, 2003, Meat science.

Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting.

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2003, Meat science.

Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties

G. Torrescano, J. Beltrán, A. Sánchez-Escalante, 2003 .

Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2002 .

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere.

G. Torrescano, J. Beltrán, A. Sánchez-Escalante, 2001, Meat science.

Beef shelf life in low O(2) and high CO(2) atmospheres containing different low CO concentrations.

J. Beltrán, P. Roncalés, D. Djenane, 2000, Meat science.

Shelf-life extension and colour stabilisation of beef packaged in a low O(2) atmosphere containing CO: Loin steaks and ground meat.

J. Beltrán, P. Roncalés, M. Luño, 1998, Meat science.

Effects of cooling temperature and hot carcass weight on the quality of lamb.

J. Beltrán, M. Campo, C. Sañudo, 2010, Meat science.

Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

J. Beltrán, P. Roncalés, J. Calanche, 2016, European Food Research and Technology.

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

J. Beltrán, P. Roncalés, Andrea Aínsa, 2021, Foods.

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork.

J. Beltrán, P. Roncalés, M. Campo, 2009, Meat science.

Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere : Influence of the presence of sodium chloride

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere

G. Torrescano, J. Beltrán, A. Sánchez-Escalante, 2003 .

Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat.

B. Panea, J. Beltrán, R. Delfa, 2005, Meat science.

Influence of dietary fat on pork eating quality.

J. Beltrán, P. Roncalés, V. Alonso, 2012, Meat science.

Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)

R. Ginés, A. Claret, J. Beltrán, 2021 .

Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata).

J. Beltrán, P. Roncalés, A. Tomás, 2019, Food research international.

A review of fresh lamb chilling and preservation

J. Beltrán, P. Roncalés, V. Alonso, 2017 .

Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Meat science.

Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product

J. Beltrán, P. Roncalés, Andrea Aínsa, 2021, Cereal Chemistry.

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb.

J. Beltrán, P. Roncalés, L. Leal, 2018, Food chemistry.

Biochemical Reactions During Fresh Meat Storage

J. Beltrán, P. Roncalés, M. Bellés, 2019, Encyclopedia of Food Chemistry.

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

G. Torrescano, J. Beltrán, A. Sánchez-Escalante, 2003 .

Stabilization of beef meat by a new active packaging containing natural antioxidants.

L. Tovar, C. Nerín, J. Salafranca, 2006, Journal of agricultural and food chemistry.

Effect of Freezing on the Quality of Meat

J. Beltrán, M. Bellés, 2019, Encyclopedia of Food Security and Sustainability.

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

J. Beltrán, P. Roncalés, D. Djenane, 2016, Journal of Food Science and Technology.

Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.

J. Beltrán, P. Roncalés, D. Djenane, 2011, Meat science.

Extension of the display life of lamb with an antioxidant active packaging.

J. Beltrán, P. Roncalés, J. Camo, 2008, Meat science.

Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2001 .

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

J. Beltrán, P. Roncalés, B. Giménez, 2004 .

Antioxidant diet supplementation and lamb quality throughout preservation time.

J. Beltrán, M. Campo, C. Sañudo, 2014, Meat science.

Fattening lamb nutrition. Approaches and strategies in feedlot

J. Beltrán, Á. R. Mantecón, J. M. González, 2016 .

Supranutritional doses of vitamin E to improve lamb meat quality.

J. Beltrán, P. Roncalés, María del Mar Campo, 2019, Meat science.

Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.

J. Beltrán, P. Roncalés, V. Alonso, 2017, Journal of the science of food and agriculture.

The impact of short-term feeding of magnesium supplements on the quality of pork packaged in modified atmosphere.

J. Beltrán, P. Roncalés, V. Alonso, 2012, Meat science.

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

J. Beltrán, S. Rubio, Adrián Honrado, 2022, Foods.

Modified atmosphere packaging of filleted rainbow trout

B. Giménez, J. Beltrán, P. Roncalés, 2002 .

Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality

James G. Lyng, Declan Bolton, Paul Whyte, 2017 .

Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters

W. Hendriks, J. Beltrán, J. Martín-Tereso, 2020, Journal of the science of food and agriculture.

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

J. Beltrán, P. Roncalés, Domingo Blanco, 2005 .

Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.

J. Beltrán, M. Campo, C. Sañudo, 2015, Meat science.

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Characterization of a crude lysosomal extract from bovine spleen for its use in the processing of muscle foods.

J. Beltrán, P. Roncalés, J. A. Melendo, 1998 .

Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

I. Jaime, J. Beltrán, P. Roncalés, 1996 .

The effects of natural antioxidants and lighting conditions on the quality of salmon (Salmo salar) fillets packaged in modified atmosphere

B. Giménez, J. Beltrán, P. Roncalés, 2005 .

Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound

J. Raso, I. Álvarez, G. Cebrián, 2021 .

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.

J. Beltrán, P. Roncalés, D. Djenane, 2005, Meat science.

Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Meat science.

Effect of protein level in commercial diets on pork meat quality.

J. Beltrán, P. Roncalés, M. Campo, 2010, Meat science.

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile.

J. Beltrán, P. Roncalés, J. Calanche, 2015, Meat science.

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.

Marina Gispert, Maria Dolors Guàrdia, Juan Altarriba, 2006, Meat science.

Different Packaging Conditions to Improve Shelf Life of Filleted Gilt-Head Sea Bream (Sparus aurata)

G. Torrescano, J. Beltrán, A. Sánchez-Escalante, 2002 .

Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences

J. Beltrán, J. Calanche, Adrián J. Hernández Arias, 2020, Reviews in Aquaculture.

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

J. Beltrán, P. Roncalés, D. Djenane, 2006 .

Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua)

P. Whyte, J. Lyng, N. Brunton, 2020 .

The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2003 .

EFFECT OF LACTIC ACID BACTERIA ON EXTENTION OF SHELF LIFE AND GROWTH OF LISTERIA MONOCYTOGENES IN BEEF STEAKS STORED IN CO 2-RICH ATMOSPHERE

J. Beltrán, P. Roncalés, D. Djenane, 2006 .

Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging.

I. Jaime, J. Beltrán, P. Roncalés, 1992, Meat science.

Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.

J. Beltrán, P. Roncalés, I. Cilla, 2007, Meat science.

Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.

W. Hendriks, J. Beltrán, J. Martín-Tereso, 2018, Journal of the science of food and agriculture.

Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions.

J. Beltrán, P. Roncalés, I. Cilla, 2005, Meat science.

POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS

I. Jaime, J. Beltrán, P. Roncalés, 1992 .

Textural assessment of clenbuterol treatment in beef.

I. Jaime, J. Beltrán, P. Roncalés, 1999, Meat science.

Effect of freezing method and frozen storage duration on lamb sensory quality.

J. Beltrán, M. Campo, C. Sañudo, 2012, Meat science.

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.

J. Beltrán, M. Campo, C. Sañudo, 2010, Meat science.

Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres.

J. Beltrán, P. Roncalés, V. Alonso, 2013, International journal of food microbiology.

DEGRADATION OF ACTIN BY CATHEPSINS IN BEEF FIBERS STORED AT 20C

I. Jaime, J. Beltrán, P. Roncalés, 1997 .

Tenderization of squid (Loligo vulgaris and Illex coindetii) with bromelain and a bovine spleen lysosomal-enriched extract

J. Beltrán, P. Roncalés, J. A. Melendo, 1997 .

Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions.

J. Beltrán, P. Roncalés, M. Bellés, 2017, Meat science.

Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.

Carlos Sañudo, Ana Escudero, J. Beltrán, 2012, Journal of food science.

Effect of diet, slaughter weight and sex on instrumental and sensory meat characteristics in rabbits.

J. Beltrán, M. Campo, M. Carrilho, 2009, Meat science.

Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

Isabel Jaime, I. Jaime, J. Beltrán, 1993, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef.

I. Jaime, P. Santolaria, J. Beltrán, 1997, Meat science.

Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials

P. Whyte, J. Lyng, N. Brunton, 2018, Innovative Food Science & Emerging Technologies.

Preservation of the proteolytic activity of a bovine spleen lysosomal-enriched extract using various freezing conditions.

J. Beltrán, P. Roncalés, J. A. Melendo, 2001, Enzyme and microbial technology.

The combined effects of superchilling and packaging on the shelf life of lamb.

J. Beltrán, P. Roncalés, M. Bellés, 2017, Meat science.

Comparative action of cathepsins B and L on intramuscular collagen as assessed by differential scanning calorimetry.

A. Ouali, J. Beltrán, M. Bonnet, 1992, Meat science.

Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Journal of agricultural and food chemistry.

Collagenase Effect on Thermal Denaturation of Intramuscular Collagen

A. Ouali, J. Beltrán, M. Bonnet, 1991 .

Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol.

J. Beltrán, P. Roncalés, V. Alonso, 2018, Journal of the science of food and agriculture.

Effect of transport time on welfare and meat quality in pigs.

S. García-Belenguer, J. Calvo, P. Zaragoza, 2002, Meat science.

Original article: Effect of modified atmosphere packaging using different CO2 and N2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets

J. Beltrán, P. Roncalés, V. Alonso, 2010 .

Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

J. Beltrán, P. Roncalés, José Antonio Beltrán, 2013 .

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures

J. Raso, I. Álvarez, N. Halaihel, 2019, Foods.

Survival of Vibrio parahaemolyticus and Aeromonas hydrophila in sea bream (Sparus aurata) fillets packaged under enriched CO(2) modified atmospheres.

J. Beltrán, P. Roncalés, V. Alonso, 2013, International journal of food microbiology.

Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.

J. Beltrán, Andrea Aínsa, Adrián Honrado, 2022, Meat science.

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

J. Beltrán, Andrea Aínsa, Adrián Honrado, 2022, Foods.

Quality parameters and technological properties of pasta enriched with a fish by‐product: a healthy novel food

J. Beltrán, P. Roncalés, Andrea Aínsa, 2021, Journal of Food Processing and Preservation.

Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass ( Dicentrarchus labrax )

J. Beltrán, P. Roncalés, P. Marquina, 2019, Cereal Chemistry.

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

S. Martínez‐Llorens, J. Beltrán, P. Roncalés, 2021, Foods.

The effect of dietary vitamin E source and dose on lamb meat colour stability under retail conditions

W. Hendriks, J. Beltrán, L. Hartog, 2015 .

Sensory quality of lamb following long-term frozen storage.

J. Beltrán, M. Campo, C. Sañudo, 2016, Meat science.

The effect of natural or artificial casing on the ripening and sensory quality of a mould-covered dry sausage

J. Peiró, I. Jaime, J. Beltrán, 2007 .

Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Effect of gas packaging conditions on thawed Thunnus obesus preservation

J. Beltrán, P. Roncalés, J. Calanche, 2014 .

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.

J. Beltrán, P. Roncalés, D. Djenane, 2005, Meat science.

Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting.

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2003, Meat science.

Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions.

J. Beltrán, P. Roncalés, M. Bellés, 2017, Meat science.

Fish and seafood: Nutritional Value

A. Ariño, J. Beltrán, P. Roncalés, 2013 .