Consumers’ sensory acceptability of pork from immunocastrated male pigs von Font i Furnols, M., Gispert, M., Guerrero, L., Velarde, A., Tibau, J., Soler, J., Hortós, M., García-Regueiro, J.A., Pérez, J., Suárez, P., Oliver, M.A.

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Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography–tandem mass spectrometry von Clariana, M., Gratacós-Cubarsí, M., Hortós, M., García-Regueiro, J.A., Castellari, M.

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Simultaneous evaluation of intact glucosinolates and phenolic compounds by UPLC-DAD-MS/MS in Brassica oleracea L. var. botrytis von Gratacós-Cubarsí, M., Ribas-Agustí, A., García-Regueiro, J.A., Castellari, M.

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Volatile profile and microbiological characterization of hollow defect in dry-cured ham von Fulladosa, E., Garriga, M., Martín, B., Guàrdia, M.D., García-Regueiro, J.A., Arnau, J.

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Detection of tetracycline and oxytetracycline residues in pig and calf hair by ultra-high-performance liquid chromatography tandem mass spectrometry von Castellari, M., Gratacós-Cubarsí, M., García-Regueiro, J.A.

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Hair analysis for veterinary drug monitoring in livestock production von Gratacós-Cubarsí, M., Castellari, M., Valero, A., García-Regueiro, J.A.

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Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham von Clariana, M., Hortós, M., García-Regueiro, J.A., Castellari, M.

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Prevalence of boar taint in commercial pigs from Spanish farms von Borrisser-Pairó, F., Panella-Riera, N., Zammerini, D., Olivares, A., Garrido, M.D., Martínez, B., Gil, M., García-Regueiro, J.A., Oliver, M.A.

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Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition von Realini, C.E., Guàrdia, M.D., Díaz, I., García-Regueiro, J.A., Arnau, J.

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Effects of Tetracycline Administration on the Proteomic Profile of Pig Muscle Samples (L. dorsi) von Gratacós-Cubarsí, M, Castellari, M, Hortós, M, García-Regueiro, J. A, Lametsch, R, Jessen, F

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Quality pork genes and meat production von Plastow, G.S., Carrión, D., Gil, M., Garcı́a-Regueiro, J.A., i Furnols, M. Font, Gispert, M., Oliver, M.A., Velarde, A., Guàrdia, M.D., Hortós, M., Rius, M.A., Sárraga, C., Dı́az, I., Valero, A., Sosnicki, A., Klont, R., Dornan, S., Wilkinson, J.M., Evans, G., Sargent, C., Davey, G., Connolly, D., Houeix, B., Maltin, C.M., Hayes, H.E., Anandavijayan, V., Foury, A., Geverink, N., Cairns, M., Tilley, R.E., Mormède, P., Blott, S.C.

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles von Realini, C.E., Pérez-Juan, M., Gou, P., Díaz, I., Sárraga, C., Gatellier, P., García-Regueiro, J.A.

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Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham von Clariana, M., García-Regueiro, J.A.

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Detection of sulphamethazine residues in cattle and pig hair by HPLC–DAD von Gratacós-Cubarsí, M., Castellari, M., García-Regueiro, J.A.

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Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth von Sánchez-Molinero, F., García-Regueiro, J.A., Arnau, J.

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Novel approach to control sulfamethazine misuse in food-producing animals by hair analysis von Gratacos-Cubarsi, M, Castellari, M, Valero, A, Diaz, I, Garcia-Regueiro, J.A

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Glutathione Peroxidase Activity, TBARS, and α-Tocopherol in Meat from Chickens Fed Different Diets von Maraschiello, C, Sárraga, C, García Regueiro, J. A

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simplified LC-DAD method with an RP-C₁₂ column for routine monitoring of three sulfonamides in edible calf and pig tissue von Gratacós-Cubarsí, M, Castellari, M, Valero, A, García-Regueiro, J. A

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Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production von Font-i-Furnols, M., Gispert, M., Soler, J., Diaz, M., Garcia-Regueiro, J.A., Diaz, I., Pearce, M.C.

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Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate von Sárraga, C., Guàrdia, M.D., Díaz, I., Guerrero, L., García Regueiro, J.A., Arnau, J.

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