Publications by authors named "Alberto Horcada"

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Nutrient Composition of Autochthonous Beef from Southwest Spain.
Miguel Ángel Cantarero-Aparicio, Manuel García-Infante, Carlos Álvarez, Oliva Polvillo, José Manuel Perea, Alberto Horcada

Foods· November 2025

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Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory Appraisal.
María J Alcalde, Guillermo Ripoll, María M Campo, Alberto Horcada, Begoña Panea

Animals (Basel)· July 2023

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Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex.
Carmen Avilés-Ramírez, Montserrat Vioque Amor, Oliva Polvillo Polo, Alberto Horcada, Pilar Gómez-Cortés

Foods· July 2022

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Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System.
Rosario Gutiérrez-Peña, Manuel García-Infante, Manuel Delgado-Pertíñez, José Luis Guzmán, Luis Ángel Zarazaga, Alberto Horcada

Foods· April 2022

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Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy.
Manuel Delgado-Pertíñez, Alberto Horcada

Foods· May 2021

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Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes' Cheese from a Sustainable Part-Time Grazing System.
Rosario Gutiérrez-Peña, Carmen Avilés, Hortensia Galán-Soldevilla, Oliva Polvillo, Pilar Ruiz Pérez-Cacho, Alberto Horcada

Foods· January 2021

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Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed.
Susana García-Torres, Adoración López-Gajardo, David Tejerina, Estrella Prior, María Cabeza de Vaca, Alberto Horcada

Foods· October 2020

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The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids.
José Luis Guzmán, Manuel Delgado-Pertíñez, María José Beriáin, Rafael Pino, Luis Ángel Zarazaga, Alberto Horcada

Animals (Basel)· April 2020

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Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem.
Alberto Horcada, Oliva Polvillo, Pedro González-Redondo, Adoración López, David Tejerina

Arch Anim Breed· February 2020

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Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages.
Alberto Horcada, Víctor M Fernández-Cabanás, Oliva Polvillo, Baltasar Botella, M Dolores Cubiles

Talanta· December 2013

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