Publications by authors named "Begona Rubio"

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Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork.
Ainhoa Sarmiento-García, Begoña Rubio, Beatriz Martinez, Juan-José García, Ceferina Vieira

Anim Sci J· April 2024

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Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet.
Ceferina Vieira, Ainhoa Sarmiento-García, Juan-José García, Begoña Rubio, Beatriz Martínez

Foods· April 2021

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Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.
Begoña Rubio, Arícia Possas, Francisco Rincón, Rosa María García-Gímeno, Beatríz Martínez

Food Microbiol· February 2018

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Sensory characteristics of meat and meat products from entire male pigs.
M Dolores Garrido, Macarena Egea, M Belén Linares, Francesc Borrisser-Pairó, Begoña Rubio

Meat Sci· July 2017

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A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training.
Mª Dolores Garrido, Macarena Egea, Mª Belén Linares, Beatriz Martínez, Ceferina Viera, Begoña Rubio

Meat Sci· December 2016

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Effect of different post mortem temperatures on carcass quality of suckling lamb.
Begoña Rubio, Ceferina Vieira, Beatriz Martínez, Ana M Fernández

Food Sci Technol Int· August 2013

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Tail-end Hg capture on Au/carbon-monolith regenerable sorbents.
M Teresa Izquierdo, Diego Ballestero, Roberto Juan, Enrique García-Díez, Begoña Rubio

J Hazard Mater· October 2011

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Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.
Begoña Rubio, Beatriz Martínez, M A Dolores García-Cachán, Jordi Rovira, Isabel Jaime

Meat Sci· December 2008

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The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León.
Cristina Molinero, Beatriz Martínez, Begoña Rubio, Jordi Rovira, Isabel Jaime

Meat Sci· October 2008

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Unburnt carbon from coal fly ashes as a precursor of activated carbon for nitric oxide removal.
Begoña Rubio, M Teresa Izquierdo, M Carmen Mayoral, M Teresa Bona, Jose M Andres

J Hazard Mater· May 2007

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Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres.
Begoña Rubio, Beatriz Martínez, María Josefa Sánchez, M A Dolores García-Cachán, Jordi Rovira

Meat Sci· May 2007

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Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león".
Begoña Rubio, Beatriz Martínez, Consuelo González-Fernández, M A Dolores García-Cachán, Jordi Rovira

Meat Sci· March 2007

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Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality.
Begoña Rubio, Beatriz Martínez, Consuelo González-Fernández, M A Dolores Garcı A-Cachán, Jordi Rovira

Meat Sci· December 2006

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