Francisco Molino Gahete

Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets

H. Hajji, M. Joy, G. Ripoll et al. · Journal of Food Composition and Analysis · 2016 · 74 citations

Agriculture, Animal Sciences, Food Science +17

Quantification and classification of deoxynivalenol-contaminated oat samples by near-infrared hyperspectral imaging

Irene Teixido-Orries, Francisco Molino Gahete, Antoni Femenias et al. · Food Chemistry · 2023 · 45 citations · Full text

Natural Sciences, Chemistry, Food Science +17

Near-infrared hyperspectral imaging as a novel approach for T-2 and HT-2 toxins estimation in oat samples

Irene Teixido-Orries, Francisco Molino Gahete, Ferran Gatius et al. · Food Control · 2023 · 41 citations · Full text

Agriculture, Food Science, Toxicology +17

The relationship between muscle <i>α</i>‐tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter

L. González-Calvo, G. Ripoll, Francisco Molino Gahete et al. · Journal of the Science of Food and Agriculture · 2014 · 27 citations

Agriculture, Animal Sciences, Nutritional Sciences +16

Plasticity and stability in the major fatty acid content of almond kernels grown under two Mediterranean climates

Ossama Kodad, G. Estopañán, Teresa Juan et al. · The Journal of Horticultural Science and Biotechnology · 2010 · 26 citations

Agriculture, Agronomy, Crop Sciences +13