Influence of betaine and conjugated linoleic acid on development of carcass cuts of Iberian pigs growing from 20 to 50 kg body weightROJAS-CANO, M. L; LARA, L; LACHICA, M et al.Meat science. 2011, Vol 88, Num 3, pp 525-530, issn 0309-1740, 6 p.Article

Mitochondrial genome polymorphisms associated with longissimus muscle composition in Iberian pigsFERNANDEZ, A. I; ALVES, E; FERNANDEZ, A et al.Journal of animal science. 2008, Vol 86, Num 6, pp 1283-1290, issn 0021-8812, 8 p.Article

Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgroundsNINOLES, L; SANJUAN, N; VENTANAS, S et al.Meat science. 2008, Vol 80, Num 3, pp 896-902, issn 0309-1740, 7 p.Article

Effect of duration of feeding under free-range conditions on production results and carcass and fat quality in Iberian pigsDAZA, A; MATEOS, A; REY, A. I et al.Meat science. 2007, Vol 76, Num 3, pp 411-416, issn 0309-1740, 6 p.Article

Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loinANTEQUERA, Teresa; MURIEL, Elena; RODRIGUEZ, Pablo G et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 4, pp 268-274, issn 0022-5142, 7 p.Article

Antibodies to West Nile virus and related flaviviruses in wild boar, red foxes and other mesomammals from SpainGUTIERREZ-GUZMAN, Ana-Valeria; VICENTE, Joaquin; SOBRINO, Raquel et al.Veterinary microbiology (Amsterdam). 2012, Vol 159, Num 3-4, pp 291-297, issn 0378-1135, 7 p.Article

Detection of methicillin-resistant Staphylococcus aureus in Iberian pigsPORRERO, M. C; WASSENAAR, T. M; GOMEZ-BARRERO, S et al.Letters in applied microbiology. 2012, Vol 54, Num 4, pp 280-285, issn 0266-8254, 6 p.Article

Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidationGONZALEZ, Elena; HERNANDEZ-MATAMOROS, Alejandro; TEJEDA, Juan F et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 12, pp 2543-2551, issn 0022-5142, 9 p.Article

Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fatNARVAEZ-RIVAS, M; PABLOS, F; JURADO, J. M et al.Analytical & bioanalytical chemistry (Print). 2011, Vol 399, Num 6, pp 2115-2122, issn 1618-2642, 8 p.Conference Paper

Individual Phospholipid Classes from Iberian Pig Meat As Affected by DietPEREZ-PALACIOS, Trinidad; RUIZ, Jorge; DEWETTINCK, Koen et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 3, pp 1755-1760, issn 0021-8561, 6 p.Article

Changes in Fatty Acid Composition of two Muscles from Three Different Iberian x Duroc Genotypes After Refrigerated StorageRAMIREZ, M. R; CAVA, R.Food science and technology international. 2008, Vol 14, Num 2, pp 127-137, issn 1082-0132, 11 p.Article

Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigsLOPEZ-BOTE, C. J; TOLDRA, F; DAZA, A et al.Meat science. 2008, Vol 79, Num 1, pp 71-76, issn 0309-1740, 6 p.Article

Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigsREY, A. I; LOPEZ-BOTE, C. J; BUCKLEY, J. D et al.Irish journal of agricultural and food research. 2004, Vol 43, Num 1, pp 69-83, issn 0791-6833, 15 p.Article

Estimation of the genetic admixture composition of Iberian dry-cured ham samples using DNA multilocus genotypesGARCIA, David; MARTINEZ, Amparo; DUNNER, Susana et al.Meat science. 2006, Vol 72, Num 3, pp 560-566, issn 0309-1740, 7 p.Article

Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weightCAVA, Ramon; ESTEVEZ, Mario; RUIZ, Jorge et al.Meat science. 2003, Vol 63, Num 4, pp 533-541, issn 0309-1740, 9 p.Article

In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometerZAMORA-ROJAS, E; PEREZ-MARIN, D; DE PEDRO-SANZ, E et al.Meat science. 2012, Vol 90, Num 3, pp 636-642, issn 0309-1740, 7 p.Article

Morphology and enzymatic activity of the small intestinal mucosa of Iberian pigs as compared with a lean pig strainRUBIO, L. A; RUIZ, R; PEINADO, M. J et al.Journal of animal science. 2010, Vol 88, Num 11, pp 3590-3597, issn 0021-8812, 8 p.Article

Effect of mediterranean forest parasite with Curculio sp. on nutritional value of acorn for iberian pig feeding and fat characteristicsDAZA, A; LOPEZ-BOTE, C. J; TOMAS BARBERAN, F. A et al.Meat science. 2007, Vol 76, Num 2, pp 316-320, issn 0309-1740, 5 p.Article

Effect of feeding system on the growth and carcass characteristics of Iberian pigs, and the use of ultrasound to estimate yields of jointsDAZA, A; MATEOS, A; LOPEZ CARRASCO, C et al.Meat science. 2006, Vol 72, Num 1, pp 1-8, issn 0309-1740, 8 p.Article

Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigsFERNANDEZ, A; DE PEDRO, E; NUNEZ, N et al.Meat science. 2003, Vol 64, Num 4, pp 405-410, issn 0309-1740, 6 p.Article

Molecular tracking of Listeria monocytogenes in an Iberian pig abattoir and processing plantLOPEZ, Victoria; VILLATORO, David; ORTIZ, Sagrario et al.Meat science. 2008, Vol 78, Num 1-2, pp 130-134, issn 0309-1740, 5 p.Conference Paper

Fatty acids profile of the subcutaneous backfat layers from iberian pigs raised under free-range conditionsDAZA, A; RUIZ-CARRASCAL, J; OLIVARES, A et al.Food science and technology international. 2007, Vol 13, Num 2, pp 135-140, issn 1082-0132, 6 p.Article

Traceability of extensively produced Iberian pigs using visual and electronic identification devices from farm to slaughterGOSALVEZ, L. F; SANTAMARINA, C; AVEROS, X et al.Journal of animal science. 2007, Vol 85, Num 10, pp 2746-2752, issn 0021-8812, 7 p.Article

Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening SystemsGALLARDO, Emerenciana; NARVAEZ-RIVAS, Monica; PABLOS, Fernando et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 7, pp 1645-1651, issn 0021-8561, 7 p.Article

A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcassesPEREZ-MARIN, D; DE PEDRO SANZ, E; GUERRERO-GINEL, J. E et al.Meat science. 2009, Vol 83, Num 4, pp 627-633, issn 0309-1740, 7 p.Article