Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods von Rubiño, S., Peteiro, C., Aymerich, T., Hortós, M.

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Antimicrobial potential of Ericaria selaginoides extracts against Listeria monocytogenes in “mató”, a Catalan fresh cheese von Rubiño, S., Aymerich, T., Peteiro, C., Bover-Cid, S., Hortós, M.

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Influence of temperature on high molecular weight poly(lactic acid) stereocomplex formation von Hortos, M., Vinas, M., Espino, S., Bou, J. J.

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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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Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs von Font i Furnols, M., González, J., Gispert, M., Oliver, M.A., Hortós, M., Pérez, J., Suárez, P., Guerrero, L.

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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction von Santé-Lhoutellier, V., Robert, N., Martin, J.F., Gou, P., Hortós, M., Arnau, J., Diestre, A., Candek-Potokar, M.

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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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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano von Gou, P., Zhen, Z.Y., Hortós, M., Arnau, J., Diestre, A., Robert, N., Claret, A., Čandek-Potokar, M., Santé-Lhoutellier, V.

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Effect of housing system, slaughter weight and slaughter strategy on carcass and meat quality, sex organ development and androstenone and skatole levels in Duroc finished entire ma... von Fàbrega, E., Gispert, M., Tibau, J., Hortós, M., Oliver, M.A., Furnols, M. Font i

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Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality von Marcos, B., Gou, P., Guàrdia, M.D., Hortós, M., Colleo, M., Mach, N., te Pas, M.F.W., Keuning, E., Kruijt, L., Tibau, J., Gispert, M., Arnau, J.

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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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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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Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams von Marcos, B., Gou, P., Serra, X., Guàrdia, M.D., Zhen, Z.Y., Hortós, M., Mach, N., te Pas, M.F.W., Keuning, E., Kruijt, L., Font i Furnols, M., Arnau, J.

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Comparative proteomic profiling of 2 muscles from 5 different pure pig breeds using surface-enhanced laser desorption/ionization time-of-flight proteomics technology von Mach, N, Keuning, E, Kruijt, L, Hortós, M, Arnau, J, te Pas, M.F.W

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Stress neuroendocrine profiles in five pig breeding lines and the relationship with carcass composition von Foury, A., Geverink, N. A., Gil, M., Gispert, M., Hortós, M., Font i Furnols, M., Carrion, D., Blott, S. C., Plastow, G. S., Mormède, P.

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Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel von Rius, M. Angels, Hortós, M., García-Regueiro, Jose Antonio

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Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain von Škrlep, M., Čandek-Potokar, M., Kavar, T., Žlender, B., Hortós, M., Gou, P., Arnau, J., Evans, G., Southwood, O., Diestre, A., Robert, N., Dutertre, C., Santé-Lhoutellier, V.

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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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Comparative proteomic profiling of 2 muscles from 5 different pure pig breeds using surface-enhanced laser desorption/ionization time-of-flight proteomics technology1 von Mach, N., Keuning, E., Kruijt, L., Hortós, M., Arnau, J., te Pas, M. F. W.

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Cortisol-binding globulin and meat quality in five European lines of pigs von Geverink, N. A, Foury, A, Plastow, G. S, Gil, M, Gispert, M, Hortos, M, Furnols, M. Font i, Gort, G, Moisan, M. P, Mormede, P

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