Eugenio Miguel

A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Felipe Ruiz de Huidobro, Eugenio Miguel, B. Blázquez et al. · Meat Science · 2004 · 377 citations

Nutrition, Raw Meat, Food Analysis +9

Changes in meat quality characteristics of bovine meat during the first 6 days post mortem

Felipe Ruiz de Huidobro, Eugenio Miguel, Esther Onega et al. · Meat Science · 2003 · 91 citations

Bovine Meat, Animal Physiology, Animal Science +8

Tryptophan fluorescence study on the interaction of pulmonary surfactant protein A with phospholipid vesicles

Cristina Casals, Eugenio Miguel, Jesús Pérez‐Gil · Biochemical Journal · 1993 · 77 citations · Full text

Proteinlipid Interaction, Tryptophan Fluorescence Study, Pulmonary Surfactant +11

Self-Aggregation of Surfactant Protein A

Miguel L.F. Ruano, Ignacio García-Verdugo, Eugenio Miguel et al. · Biochemistry · 2000 · 54 citations

Comparison of lipid aggregation and self-aggregation activities of pulmonary surfactant-associated protein A

Miguel L.F. Ruano, Eugenio Miguel, Jesús Pérez‐Gil et al. · Biochemical Journal · 1996 · 39 citations · Full text