Rufielyn S. Gravador

Dietary citrus pulp reduces lipid oxidation in lamb meat

L. Inserra, Alessandro Priolo, L. Biondi et al. · Meat Science · 2014 · 64 citations

Lamb Meat, Lipid Nutrition, Physiology +6

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

Vasiliki Gkarane, Nigel P. Brunton, Paul Allen et al. · Food Research International · 2018 · 48 citations

Animal Physiology, Nutrition, Lamb Meat +10

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Vasiliki Gkarane, Nigel P. Brunton, Sabine M. Harrison et al. · Journal of Food Science · 2018 · 46 citations · Full text

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

Giuseppe Luciano, Valentina Roscini, Simona Mattioli et al. · animal · 2016 · 40 citations · Full text

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Rufielyn S. Gravador, Giuseppe Luciano, Sisse Jongberg et al. · Food Chemistry · 2015 · 39 citations

Carob-containing Diets, Nutrition, Fatty Acids +11