Rufielyn S. Gravador

Dublin, L, Ireland

Last Updated: 09/26/2026

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Found 12 publications

Determination of Toxic Tropane Alkaloids in Globally Sourced Soya, Cereals and Products Using Dilute-and-Shoot Technique Coupled with LC-MS/MS.

Determination of Toxic Tropane Alkaloids in Globally Sourced Soya, Cereals and Products Using Dilute-and-Shoot Technique Coupled with LC-MS/MS.

Journal: Exposure and health

Published: February 14, 2025

Reports of tropane alkaloid poisonings and analytical techniques for their determination in food crops and products from 2013 to 2023.

Reports of tropane alkaloid poisonings and analytical techniques for their determination in food crops and products from 2013 to 2023.

Journal: Comprehensive reviews in food science and food safety

Published: April 25, 2024

Effect of dietary pomegranate by-product on lamb flavour.

Effect of dietary pomegranate by-product on lamb flavour.

Journal: Meat science

Published: August 05, 2022

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.

Journal: Journal of the science of food and agriculture

Published: September 13, 2019

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue.

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue.

Journal: Journal of food science

Published: July 20, 2018

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat.

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat.

Journal: Food research international (Ottawa, Ont.)

Published: April 06, 2018

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds.

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds.

Journal: Journal of food science

Published: March 20, 2018

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp.

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp.

Journal: Animal : an international journal of animal bioscience

Published: August 12, 2016

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

Journal: Animal : an international journal of animal bioscience

Published: November 13, 2014

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.

Journal: Food chemistry

Published: August 06, 2014

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.

Journal: Meat science

Published: September 27, 2013

Dietary citrus pulp reduces lipid oxidation in lamb meat.

Dietary citrus pulp reduces lipid oxidation in lamb meat.

Journal: Meat science

Published: March 07, 2013

Showing 1-12 of 12

Last Updated: 09/26/2026