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A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.
Meat Sci. 2014 Dec;98(4):622-8. doi: 10.1016/j.meatsci.2014.06.019. Epub 2014 Jun 26.
Meat Sci. 2014.
PMID: 25089786
Consumers' willingness to pay for beef direct sales. A regional comparison across the Pyrenees.
Sanjuán AI, Resano H, Zeballos G, Sans P, Panella-Riera N, Campo MM, Khliji S, Guerrero A, Oliver MA, Sañudo C, Santolaria P.
Sanjuán AI, et al. Among authors: campo mm.
Appetite. 2012 Jun;58(3):1118-27. doi: 10.1016/j.appet.2012.03.001. Epub 2012 Mar 7.
Appetite. 2012.
PMID: 22406841
Free article.
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Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
Resconi VC, Campo MM, Montossi F, Ferreira V, Sañudo C, Escudero A.
Resconi VC, et al. Among authors: campo mm.
Meat Sci. 2010 Aug;85(4):700-6. doi: 10.1016/j.meatsci.2010.03.027. Epub 2010 Mar 21.
Meat Sci. 2010.
PMID: 20416794
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Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls.
Oliván M, Martínez A, Osoro K, Sañudo C, Panea B, Olleta JL, Campo MM, Oliver MÀ, Serra X, Gil M, Piedrafita J.
Oliván M, et al. Among authors: campo mm.
Meat Sci. 2004 Dec;68(4):567-75. doi: 10.1016/j.meatsci.2004.05.008.
Meat Sci. 2004.
PMID: 22062533
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Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.
Resconi VC, Bueno M, Escudero A, Magalhaes D, Ferreira V, Campo MM.
Resconi VC, et al. Among authors: campo mm.
Food Chem. 2018 Mar 1;242:288-300. doi: 10.1016/j.foodchem.2017.09.036. Epub 2017 Sep 12.
Food Chem. 2018.
PMID: 29037691
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Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees.
Bueno M, Resconi VC, Campo MM, Ferreira V, Escudero A.
Bueno M, et al. Among authors: campo mm.
Food Chem. 2019 May 30;281:49-56. doi: 10.1016/j.foodchem.2018.12.082. Epub 2018 Dec 23.
Food Chem. 2019.
PMID: 30658764
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