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J.L. Olleta

Observed names: J L Olleta, J. L. Olleta, J.L Olleta, Jose Luis Olleta, José L. Olleta, José Luis Olleta, José-Luis Olleta, OLLETA J. L., Olleta J.L., Olleta, J.L., Olleta, José Luis, Olleta,J.L.
OpenAlex ID: A5113945374
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds
2007 · P. Albertí, B. Panea, et al. · Livestock Science · 275
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds
2010 · Mette Christensen, Per Ertbjerg, et al. · Meat Science · 207
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
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
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
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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Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems
1998 · C. Sañudo, I. Sierra, et al. · Animal Science · 101
Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package
2011 · Virginia Celia Resconi, Ana Escudero, et al. · Journal of Food Science · 97
Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids
2013 · C.E. Realini, Z. Kallas, et al. · Food Quality and Preference · 92
Carcass characterisation of seven Spanish beef breeds slaughtered at two commercial weights
2005 · P. Albertí, G. Ripoll, et al. · Meat Science · 90
Effect of the pre-slaughter logistic chain on meat quality of lambs
2009 · G.C. Miranda-de la Lama, M. Villarroel, et al. · Meat Science · 88
Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality
2007 · X. Serra, L. Guerrero, et al. · Meat Science · 82
Breed, slaughter weight and ageing time effects on sensory characteristics of lamb
2004 · S. Martı́nez-Cerezo, C. Sañudo, et al. · Meat Science · 82
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers
2005 · M. Font i Furnols, R. San Julián, et al. · Meat Science · 79
The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds
2001 · Marta Gil, Xavier Serra, et al. · Meat Science · 76
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Effects of road type during transport on lamb welfare and meat quality in dry hot climates
2011 · Genaro C. Miranda-de la Lama, Paula Monge, et al. · Tropical Animal Health and Production · 72
Effect of transport time and ageing on aspects of beef quality
2003 · G.A. Marı́a, M. Villarroel, et al. · Meat Science · 72
Influence of cooking method on the nutrient composition of Spanish light lamb
2013 · M.M. Campo, E. Muela, et al. · Journal of Food Composition and Analysis · 71
Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits
2003 · X. Serra, M. Gil, et al. · Meat Science · 66
Effect of transport time on sensorial aspects of beef meat quality
2003 · M Villarroel, G.A Marı́a, et al. · Meat Science · 64
Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb
2005 · S. Martı́nez-Cerezo, C. Sañudo, et al. · Meat Science · 58
Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls
2004 · Mamen Oliván, Antonio Martı́nez, et al. · Meat Science · 47
Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display
2021 · Ana Carolina Pelaes Vital, Ana Guerrero, et al. · Foods · 42
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Works count: 155
Citation count: 3,546
H-index: 33
I10-index: 59
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