Publications by authors named "Lara Moran"

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The Early Methionine Supplementation of Ewe Lambs (F0) Modifies Meat Quality Traits of the Progeny (F1, Male Fattening Lambs).
Mahsa Dehnavi, Javier Mateo, Alba Martín, F Javier Giráldez, Irma Caro

Animals (Basel)· April 2025

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Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale.
Silvia Villaró, Marco García-Vaquero, Lara Morán, Carlos Álvarez, Eduarda Melo Cabral

N Biotechnol· December 2023

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Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese.
Gorka Santamarina-García, Gustavo Amores, Igor Hernández, Lara Morán, Luis Javier R Barrón

Curr Res Food Sci· December 2022

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The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation.
Aidan P Moloney, Shannon S Wilson, Sibhekiso Siphambili, Lara Moran, Edward G O'Riordan

Animals (Basel)· September 2022

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Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?
Aidan P Moloney, Edward G O'Riordan, Mark McGee, Brigitte Picard, Frank J Monahan, Lara Moran

Foods· July 2022

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Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry.
Lara Moran, Gemma Bou, Noelia Aldai, Martina Ciardi, Ainoa Morillas-España

Sci Rep· March 2022

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Effect of ageing time on the volatile compounds from cooked horse meat.
Lorea R Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Luis Javier R Barron, Noelia Aldai

Meat Sci· February 2022

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Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry.
Lara Moran, Noelia Aldai, Luis Javier R Barron

Food Chem· August 2021

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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed.
Lorea R Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R Barron

Animals (Basel)· May 2021

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Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers.
Lara Moran, Luis Javier R Barron, Shannon S Wilson, Maurice G O'Sullivan, Joseph P Kerry

J Sci Food Agric· March 2021

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Effect of ageing time on consumer preference and sensory description of foal meat.
Lorea R Beldarrain, Iñaki Etaio, Lara Morán, Miguel Ángel Sentandreu, Luis Javier R Barron

Food Res Int· March 2020

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Terpenoid traceability of commercial sheep cheeses produced in mountain and valley farms: From pasture to mature cheeses.
Lara Moran, Arantza Aldezabal, Noelia Aldai, Luis Javier R Barron

Food Res Int· December 2019

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Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of .
Lara Moran, Shannon S Wilson, Cormac K McElhinney, Frank J Monahan, Mark McGee

Foods· July 2019

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Visible and near infrared spectroscopy as an authentication tool: Preliminary investigation of the prediction of the ageing time of beef steaks.
Lara Moran, Sonia Andres, Paul Allen, Aidan P Moloney

Meat Sci· August 2018

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Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality.
Carolina Blanco, Raúl Bodas, Lara Morán, Javier Mateo, Sonia Andrés

Food Res Int· June 2018

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Effect of dietary supplementation with carnosic acid or vitamin E on animal performance, haematological and immunological characteristics of artificially reared suckling lambs before and after road transport.
Lara Morán, Sonia Andrés, Carolina Blanco, Julio Benavides, María Martínez-Valladares

Arch Anim Nutr· August 2017

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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time.
Luz H Villalobos-Delgado, Irma Caro, Carolina Blanco, Lara Morán, Nuria Prieto

Meat Sci· May 2014

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Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs.
Lara Morán, F Javier Giráldez, Sara Panseri, Noelia Aldai, M José Jordán

Food Chem· June 2013

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Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs.
Lara Morán, Sonia Andrés, Raúl Bodas, Nuria Prieto, F Javier Giráldez

Meat Sci· August 2012

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