Maria M. Campo
Zaragoza, AR, Spain
Last Updated: 09/26/2026
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Found 19 publications
Effect of the Consumption of Lean Red Meat from Beef (Pirenaica Breed) Versus Lean White Meat (Chicken) on the Gut Microbiota: A Randomized Cross-Over Study in Healthy Young Adults.
Journal: Molecular nutrition & food research
Published: December 23, 2024
Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory Appraisal.
Journal: Animals : an open access journal from MDPI
Published: June 02, 2023
Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs.
Journal: Journal of the science of food and agriculture
Published: September 10, 2018
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees.
Journal: Food chemistry
Published: July 06, 2018
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.
Journal: Food chemistry
Published: May 09, 2017
Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality.
Journal: Animal : an international journal of animal bioscience
Published: November 24, 2015
Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.
Journal: Journal of the science of food and agriculture
Published: July 23, 2015
Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers.
Journal: Animal : an international journal of animal bioscience
Published: July 21, 2015
Sensory quality of lamb following long-term frozen storage.
Journal: Meat science
Published: December 31, 2014
Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared.
Journal: Animal : an international journal of animal bioscience
Published: June 27, 2014
A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.
Journal: Meat science
Published: February 20, 2014
Last Updated: 09/26/2026