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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2008 1
2009 2
2010 1
2011 2
2012 3
2014 1
2016 2
2017 1
2018 4
2019 2
2020 2
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15 results
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Page 1
Supranutritional doses of vitamin E to improve lamb meat quality.
Bellés M, Del Mar Campo M, Roncalés P, Beltrán JA. Bellés M, et al. Among authors: del mar campo m. Meat Sci. 2019 Mar;149:14-23. doi: 10.1016/j.meatsci.2018.11.002. Epub 2018 Nov 5. Meat Sci. 2019. PMID: 30448473 Review.
Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds.
Panea B, Olleta JL, Sañudo C, Del Mar Campo M, Oliver MA, Gispert M, Serra X, Renand G, Del Carmen Oliván M, Jabet S, García S, López M, Izquierdo M, García-Cachán MD, Quintanilla R, Piedrafita J. Panea B, et al. Among authors: del mar campo m. J Texture Stud. 2018 Oct;49(5):528-535. doi: 10.1111/jtxs.12350. Epub 2018 Jul 22. J Texture Stud. 2018. PMID: 29935080
Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils.
Vital ACP, Guerrero A, Kempinski EMBC, Monteschio JO, Sary C, Ramos TR, Campo MDM, Prado IND. Vital ACP, et al. Among authors: campo mdm. Meat Sci. 2018 Sep;143:153-158. doi: 10.1016/j.meatsci.2018.04.035. Epub 2018 May 4. Meat Sci. 2018. PMID: 29753217
Number of consumers and days of display necessary for the assessment of meat colour acceptability.
Passetti RAC, Resconi VC, Çakmakçı C, Del Mar Campo M, Kirinus JK, Passetti LCG, Guerrero A, do Prado IN, Sañudo C. Passetti RAC, et al. Among authors: del mar campo m. Food Res Int. 2019 Jul;121:387-393. doi: 10.1016/j.foodres.2019.03.036. Epub 2019 Mar 16. Food Res Int. 2019. PMID: 31108761
Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations.
Guerrero A, Sañudo C, Campo MDM, Olleta JL, Muela E, Macedo RMG, Macedo FAF. Guerrero A, et al. Among authors: campo mdm. Foods. 2018 Jun 11;7(6):89. doi: 10.3390/foods7060089. Foods. 2018. PMID: 29891758 Free PMC article.
Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils.
Passetti RAC, Torrecilhas JA, Ornaghi MG, Mottin C, de Oliveira CAL, Guerrero A, Del Mar Campo M, Sañudo C, do Prado IN. Passetti RAC, et al. Among authors: del mar campo m. Meat Sci. 2017 Jan;123:105-111. doi: 10.1016/j.meatsci.2016.09.009. Epub 2016 Sep 21. Meat Sci. 2017. PMID: 27685164
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots.
Rivaroli DC, Guerrero A, Velandia Valero M, Zawadzki F, Eiras CE, Campo MDM, Sañudo C, Mendes Jorge A, Nunes do Prado I. Rivaroli DC, et al. Among authors: campo mdm. Meat Sci. 2016 Nov;121:278-284. doi: 10.1016/j.meatsci.2016.06.017. Epub 2016 Jun 16. Meat Sci. 2016. PMID: 27388818 Clinical Trial.
Effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates.
Miranda-de la Lama GC, Villarroel M, Campo Mdel M, Olleta JL, Sañudo C, María GA. Miranda-de la Lama GC, et al. Among authors: campo mdel m. Trop Anim Health Prod. 2012 Jan;44(1):21-7. doi: 10.1007/s11250-011-0004-1. Epub 2011 Nov 10. Trop Anim Health Prod. 2012. PMID: 22072077
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Campo Mdel M. Resconi VC, et al. Among authors: campo mdel m. J Food Sci. 2012 Jan;77(1):S10-8. doi: 10.1111/j.1750-3841.2011.02506.x. Epub 2011 Dec 19. J Food Sci. 2012. PMID: 22182210
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