E. González

发表

Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs

E. Muriel, J. Ruiz, Diana Martín, 2008 .

Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.

P. Gaspar, S. García-Torres, D. Tejerina, 2020, Meat science.

Free-Range and Low-Protein Concentrated Diets in Iberian Pigs: Effect on Plasma Insulin and Leptin Concentration, Lipogenic Enzyme Activity, and Fatty Acid Composition of Adipose Tissue

J. F. Tejeda, E. González, A. Hernández-Matamoros, 2020, Animals : an open access journal from MDPI.

Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig

J. F. Tejeda, E. González, A. Hernández-Matamoros, 2020, Animals : an open access journal from MDPI.

Antioxidants and fatty acid deposition and instrumental colour as affected by subcutaneous backfat layers and slaughtering age of Iberian x Duroc crossed pigs under Montanera

S. García-Torres, D. Tejerina, A. Ortiz, 2020 .

Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems

J. F. Tejeda, J. Garcia-Casco, E. González, 2013 .

Comparative Transcriptome Profile between Iberian Pig Varieties Provides New Insights into Their Distinct Fat Deposition and Fatty Acids Content

J. Noguera, R. Pena, M. Ballester, 2021, Animals : an open access journal from MDPI.

Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation.

J. F. Tejeda, E. González, A. Hernández-Matamoros, 2012, The Journal of the Science of Food and Agriculture.

Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig.

J. Noguera, N. Ibáñez-Escriche, A. Carrapiso, 2019, Meat science.

Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.

T. Antequera, J. Ruiz, C. López-Bote, 2007, Journal of agricultural and food chemistry.

Proceedings of the World Congress on Genetics Applied to Livestock Production, 11.419 Protein restriction differentially modifies liver transcriptome at different stages of the growing period of Duroc x Iberian crossbred pigs

L. Silió, J. Garcia-Casco, E. González, 2018 .

Protein restriction differentially modifies liver transcriptome at different stages of the growing period of Duroc x Iberian crossbred pigs < 1 line >

L. Silió, E. González, M. Fernández-Barroso, 2018 .

Consequences of a low protein diet on the liver and longissimus dorsi transcriptome of Duroc × Iberian crossbred pigs.

C. Óvilo, Y. Núñez, J. Garcia-Casco, 2021, Animal : an international journal of animal bioscience.

Characteristics, lipogenic enzyme activity, and fatty acid composition of muscles in the Iberian pig: Effects of protein restriction and free-range feeding

J. F. Tejeda, E. González, A. Hernández-Matamoros, 2022, Livestock Science.

Predictive ability of the feeding system in Iberian pig by means of several analytical methods

E. González, M. Muñoz, J. G. Casco, 2013 .

Five genomic regions have a major impact on fat composition in Iberian pigs

J. Noguera, R. Pena, N. Ibáñez-Escriche, 2019, Scientific Reports.