Sancho Bañón

Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Sancho Bañón, Pedro Luis Gomis Díaz, Mariano Rodríguez et al. · Meat Science · 2007 · 220 citations

Food Chemistry, Nutrition, Grape Seed +11

Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

Gema Nieto, Pedro Luis Gomis Díaz, Sancho Bañón et al. · Meat Science · 2009 · 134 citations

Nutrition, Lamb Meat Quality, Animal Nutrition +7

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

Gema Nieto, Pedro Luis Gomis Díaz, Sancho Bañón et al. · Meat Science · 2009 · 108 citations

Animal Physiology, Nutrition, Lamb Meat Quality +13

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

Pedro Luis Gomis Díaz, Gema Nieto, María Dolores Garrido et al. · Meat Science · 2008 · 101 citations

Microbial Inactivation, Shelf Life, Food Spoilage +11

Determining the minimum drying time of gummy confections based on their mechanical properties

Paola Delgado, Sancho Bañón · CyTA - Journal of Food · 2014 · 88 citations · Full text

Nutrition, Engineering, Food Analysis +17