B. Ariño

Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes

Pilar Hernández, L. Zomeño, B. Ariño et al. · Meat Science · 2003 · 109 citations

Food Chemistry, Biochemistry, Food Analysis +12

Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology

M. Pla, Pilar Hernández, B. Ariño et al. · Food Chemistry · 2005 · 89 citations

Nutrition, Food Quality, Nirs Methodology +12

Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology

Pla M., Mariam Pascual, B. Ariño · World Rabbit Science · 2010 · 79 citations · Full text

Nutrition, Nirs Methodology, Chemical Composition +22

Comparison of carcass and meat characteristics of three rabbit lines selected for litter size or growth rate

Pilar Hernández, B. Ariño, A. Grimal et al. · Meat Science · 2006 · 59 citations

Animal Physiology, Animal Performance, Animal Study +6

Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits

Marta Gil, Jorge A. Ramı́rez, M. Pla et al. · Meat Science · 2005 · 34 citations

Animal Physiology, Biology, M. Longissimus +14