V. Cañeque

发表

Producción lechera y composición lipídica de la leche de ovejas talaveranas durante el período de lactancia

J. González, S. Velasco, V. Cañeque, 2001 .

Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs

S. Lauzurica, M. T. Díaz, V. Cañeque, 2017 .

Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

I. Alvarez-Acero, S. Lauzurica, V. Cañeque, 2014 .

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.

F. Jiménez-Colmenero, S. Cofrades, M. T. Díaz, 2011, Meat science.

Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

S. Lauzurica, M. T. Díaz, V. Cañeque, 2011 .

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems.

M. A. Oliver, M. Font i Furnols, G. Nute, 2009, Meat science.

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay.

M. A. Oliver, M. F. Furnols, M. Font i Furnols, 2005, Meat science.

Use of carcass weight to classify Manchego sucking lambs and its relation to carcass and meat quality

S. Lauzurica, M. T. Díaz, V. Cañeque, 2005 .

The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2005, Meat science.

Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture.

S. Lauzurica, V. Cañeque, F. Huidobro, 2004, Meat science.

Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2003, Meat science.

Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality

J. González, S. Lauzurica, M. T. Díaz, 2002 .

Fatty acid composition of adipose depots of suckling lambs raised under different production systems.

J. González, S. Lauzurica, M. T. Díaz, 2001, Meat science.

Effect of weaning age and slaughter weight on carcass and meat quality of Talaverana breed lambs raised at pasture

J. González, S. Lauzurica, M. T. Díaz, 2001 .

Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2000 .

Live weight effect on the prediction of tissue composition in suckling lamb carcasses using the European Union scale

S. Lauzurica, V. Cañeque, F. Huidobro, 2007 .

Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers.

M. A. Oliver, M. Font i Furnols, M. Wicke, 2006, Meat science.

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.

C. Pérez-Santaescolástica, S. Lauzurica, M. T. Díaz, 2014, Meat science.

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.

C. Pérez-Santaescolástica, S. Lauzurica, M. T. Díaz, 2013, Meat science.

Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2005, Meat science.

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2008, Animal : an international journal of animal bioscience.

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market.

M. A. Oliver, M. F. Furnols, M. Font i Furnols, 2009, Meat science.

Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2009, Journal of agricultural and food chemistry.

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers.

M. A. Oliver, M. F. Furnols, M. Font i Furnols, 2009, Meat science.

Body composition in relation to slaughter weight and gender in suckling lambs

S. Lauzurica, M. T. Díaz, V. Cañeque, 2006 .

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers.

M. A. Oliver, M. Font i Furnols, M. Wicke, 2006, Meat science.

Prediction of suckling lamb carcass composition from objective and subjective carcass measurements.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2004, Meat science.

THE EFFECT OF RED WINE OR OLIVE EXTRACTS AS NATURAL ANTIOXIDANTS ON OMEGA-3 FATTY ACIDS ENRICHED LAMB PATTIES

C. Pérez-Santaescolástica, S. Lauzurica, M. T. Díaz, 2013 .

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

S. Lauzurica, M. T. Díaz, V. Cañeque, 2007 .

Use of whole barley with a protein supplement to fatten lambs under different management systems and its effect on meat and carcass quality

S. Lauzurica, M. T. Díaz, V. Cañeque, 2003 .

Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.

S. Lauzurica, M. T. Díaz, V. Cañeque, 2003, Meat science.

Carcass and meat quality of light lambs using principal component analysis.

S. Lauzurica, V. Cañeque, S. Velasco, 2004, Meat science.

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Sara Lauzurica, Vicente Cañeque, C. Pérez-Santaescolástica, 2017 .

Effect of moisture and temperature on the degradability of fiber and on nitrogen fractions in barley straw treated with urea

V. Cañeque, C. Manzanares, J. Sancha, 1998 .

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.

F. Jiménez-Colmenero, S. Cofrades, M. T. Díaz, 2011, Meat science.

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

C. Pérez-Santaescolástica, S. Lauzurica, V. Cañeque, 2018, Molecules.

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers.

M. A. Oliver, M. F. Furnols, M. Wicke, 2006, Meat science.

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems.

M. A. Oliver, M. F. Furnols, G. Nute, 2009, Meat science.