Caro I - Search Results

1

Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs.

Saro C, Degeneffe MA, Andrés S, Mateo J, Caro I, López-Ferreras L, Horst EH, López S, Giráldez FJ. Saro C, et al. Among authors: caro i. Animals (Basel). 2023 Nov 9;13(22):3465. doi: 10.3390/ani13223465. Animals (Basel). 2023. PMID: 38003083 Free PMC article.

2

Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate.

Caro I, Soto S, Franco MJ, Meza-Nieto M, Alfaro-Rodríguez RH, Mateo J. Caro I, et al. J Dairy Sci. 2011 Feb;94(2):580-8. doi: 10.3168/jds.2010-3102. J Dairy Sci. 2011. PMID: 21257027 Free article.

3

Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.

Fonseca B, Kuri V, Zumalacárregui JM, Fernández-Diez A, Salvá BK, Caro I, Osorio MT, Mateo J. Fonseca B, et al. Among authors: caro i. J Food Sci. 2011 Jun-Jul;76(5):S300-5. doi: 10.1111/j.1750-3841.2011.02199.x. Epub 2011 May 17. J Food Sci. 2011. PMID: 22417444

4

Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains.

Caro I, Mateo J, Sandoval MH, Soto S, García-Armesto MR, Castro JM. Caro I, et al. J Dairy Sci. 2013 Jun;96(6):3461-70. doi: 10.3168/jds.2012-6103. Epub 2013 Mar 30. J Dairy Sci. 2013. PMID: 23548294 Free article.

5

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time.

Villalobos-Delgado LH, Caro I, Blanco C, Morán L, Prieto N, Bodas R, Giráldez FJ, Mateo J. Villalobos-Delgado LH, et al. Among authors: caro i. Meat Sci. 2014 May;97(1):115-22. doi: 10.1016/j.meatsci.2014.01.015. Epub 2014 Jan 31. Meat Sci. 2014. PMID: 24553493

6

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display.

Callejas-Cárdenas AR, Caro I, Blanco C, Villalobos-Delgado LH, Prieto N, Bodas R, Giráldez FJ, Mateo J. Callejas-Cárdenas AR, et al. Among authors: caro i. Meat Sci. 2014 Dec;98(4):646-51. doi: 10.1016/j.meatsci.2014.06.036. Epub 2014 Jun 28. Meat Sci. 2014. PMID: 25089789

7

Low variability of growth parameters among six O157:H7 and non-O157:H7 Escherichia coli strains.

Fernández-Escudero I, Caro I, Mateo J, Tejero J, Quinto EJ. Fernández-Escudero I, et al. Among authors: caro i. J Food Prot. 2014 Nov;77(11):1988-91. doi: 10.4315/0362-028X.JFP-14-209. J Food Prot. 2014. PMID: 25364935 Free article.

8

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage.

Fuentes L, Mateo J, Quinto EJ, Caro I. Fuentes L, et al. Among authors: caro i. J Dairy Sci. 2015 May;98(5):2833-42. doi: 10.3168/jds.2014-8152. Epub 2015 Feb 26. J Dairy Sci. 2015. PMID: 25726117 Free article.

9

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.

Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J. Fernández-Diez A, et al. Among authors: caro i. J Food Sci. 2016 Aug;81(8):C1891-8. doi: 10.1111/1750-3841.13393. Epub 2016 Jul 21. J Food Sci. 2016. PMID: 27442806

10

Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation.

Del Blanco A, Caro I, Quinto EJ, Mateo J. Del Blanco A, et al. Among authors: caro i. Meat Sci. 2017 Apr;126:55-62. doi: 10.1016/j.meatsci.2016.12.007. Epub 2016 Dec 18. Meat Sci. 2017. PMID: 28043049

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