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Carlos Sañudo

Observed names: C Sañudo, C. SAÑUDO, C. Sanudo, C. Sañudo, CARLOS SANUDO, CARLOS SAÑUDO, Sanudo, Carlos, Sañudo C., Sañudo, C., Sañudo, Carlos
ORCID: 0000-0001-6166-7499
Observed ORCID: 0000-0001-6166-7499
OpenAlex ID: A5032264295
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain
2000 · C. Sañudo, M.E. Enser, et al. · Meat Science · 338
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds
2007 · P. Albertí, B. Panea, et al. · Livestock Science · 275
Beef colour evolution as a function of ultimate pH
2001 · M Abril, M.M Campo, et al. · Meat Science · 256
Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom
2011 · M. Font i Furnols, C. Realini, et al. · Food Quality and Preference · 222
Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas
2013 · F. Montossi, M. Font-i-Furnols, et al. · Meat Science · 209
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Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef
2005 · F. Monsón, C. Sañudo, et al. · Meat Science · 204
Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display
2009 · E. Muela, C. Sañudo, et al. · Meat Science · 203
Influence of cattle breed and ageing time on textural meat quality
2004 · F Monsón, C Sañudo, et al. · Meat Science · 175
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay
2005 · M.T. Díaz, I. Álvarez, et al. · Meat Science · 169
Breed type and ageing time effects on sensory characteristics of beef strip loin steaks
1999 · M.M Campo, C Sañudo, et al. · Meat Science · 169
Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems
1996 · C. Sañudo, M.P. Santolaria, et al. · Meat Science · 158
Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat
2004 · S. Martı́nez-Cerezo, C. Sañudo, et al. · Meat Science · 157
Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
2000 · C Sañudo, M Alfonso, et al. · Meat Science · 153
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices
2000 · M.M. Campo, P. Santolaria, et al. · Meat Science · 147
The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices
2003 · C Sañudo, E.S Macie, et al. · Meat Science · 138
Assessment of commercial lamb meat quality by British and Spanish taste panels
1998 · C. Sañudo, G.R. Nute, et al. · Meat Science · 134
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries
2006 · C. Sañudo, M. Alfonso, et al. · Meat Science · 132
Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef
2008 · G. Ripoll, P. Albertí, et al. · Meat Science · 131
Breed effect on carcase and meat quality of suckling lambs
1997 · C. Sañudo, M.M. Campo, et al. · Meat Science · 130
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots
2016 · Dayane Cristina Rivaroli, Ana Guerrero, et al. · Meat Science · 124
Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price
2013 · C.E. Realini, M. Font i Furnols, et al. · Meat Science · 119
Some factors that affect ruminant meat quality: from the farm to the fork. Review - doi: 10.4025/actascianimsci.v35i4.21756
2013 · Ana Guerrero, Maribel Velandia Valero, et al. · Acta Scientiarum Animal Sciences · 107
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Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems
2003 · Jesús Piedrafita, Raquel Quintanilla, et al. · Livestock Production Science · 106
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Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets
2010 · Virginia C. Resconi, M. Mar Campo, et al. · Meat Science · 105
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers
2008 · M. Font i Furnols, C.E. Realini, et al. · Meat Science · 101
Works count: 236
Citation count: 8,326
H-index: 53
I10-index: 119
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