Quality and Safety of Meat Products

由 Panea, Begoña, Ripoll, Guillermo
發表在 Foods (2018)

The Effect of Consumer Involvement in Light Lamb Meat on Behavior, Sensory Perception, and Health-Related Concerns

由 Ripoll, Guillermo, Panea, Begoña
發表在 Nutrients (2019)

Plant-Derived Extracts Feed-Addition and Packaging Type Influence Consumer Sensory Perception of Pork

由 Panea, Begoña, Ripoll, Guillermo
發表在 Nutrients (2019)

Quality and Safety of Meat Products

由 Panea, Begoña, Ripoll, Guillermo
發表在 Foods (2020)

Consumer Perception of the Quality of Lamb and Lamb Confit

由 Ripoll, Guillermo, Joy, Margalida, Panea, Begoña
發表在 Foods (2018)

Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress

由 Panea, Begoña, Albertí, Pere, Ripoll, Guillermo
發表在 Foods (2020)

PSXIII-27 Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding

由 Pérez-Ciria, Leticia, Miana-Mena, Francisco Javier, Ripoll, Guillermo, Latorre, María Ángeles
發表在 J Anim Sci (2019)

Effect of the rearing system on the color of four muscles of suckling kids

由 Ripoll, Guillermo, Alcalde, María Jesús, Argüello, Anastasio, Córdoba, María de Guía, Panea, Begoña
發表在 Food Sci Nutr (2019)

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

由 Ripoll, Guillermo, Alcalde, María Jesús, Argüello, Anastasio, Córdoba, María de Guía, Panea, Begoña
發表在 Foods (2020)

PSXIII-26 Are consumers’ culinary skills related to their purchasing attitudes towards pork?

由 Argemí-Armengol, Imma, Villalba, Daniel, Ripoll, Guillermo, Teixeira, Alfredo, Latorre, María Ángeles, Álvarez-Rodríguez, Javier
發表在 J Anim Sci (2019)

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

由 Ripoll, Guillermo, Alcalde, María J., Córdoba, María G., Casquete, Rocío, Argüello, Anastasio, Ruiz-Moyano, Santiago, Panea, Begoña
發表在 Foods (2019)

Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

由 Yagoubi, Yathreb, Smeti, Samir, Mekki, Ilyes, Bertolín, Juan Ramón, Ripoll, Guillermo, Joy, Margalida, Mahouachi, Mokhtar, Atti, Naziha
發表在 Arch Anim Breed (2020)

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

由 Ripoll, Guillermo, Failla, Sebastiana, Panea, Begoña, Hocquette, Jean-François, Dunner, Susana, Olleta, Jose Luis, Christensen, Mette, Ertbjerg, Per, Richardson, Ian, Contò, Michela, Albertí, Pere, Sañudo, Carlos, Williams, John L.
發表在 Sensors (Basel) (2021)

Quality and Safety of Meat Products

出版 2020

Carcass and Meat Quality in Ruminants

出版 2022