Research Publications

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2012

Tejerina, D., García-Torres S., M de Vaca C., Vázquez F. M., & Cava R. (2012). Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig. Food Chemistry. 133, 293-299.

Tejerina, D., García-Torres S., M de Vaca C., Vázquez F. M., & Cava R. (2012). Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons.. Meat science. 90, 414-419.

Tejerina, D., García-Torres S., & Cava R. (2012). Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system. Livestock Science. 148, 46-51.

2004

Estévez, M., Morcuende D., Ramírez R., Ventanas J., & Cava R. (2004). Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté.. Meat science. 67, 453-461.

1998

Ruiz, J., Cava R., Antequera T., Martín L., Ventanas J., & López-Bote C. J. (1998). Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat.. Meat science. 49, 155-163.

1997

Cava, R., Ruiz J., López-Bote C., Martín L., García C., Ventanas J., et al. (1997). Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig.. Meat science. 45, 263-270.