V. Cañeque - Concepedia

Concepedia

Author

V. Cañeque

Universidad Complutense de Madrid

Also Known As

Cañeque, V.; INIA, Dpto. Tec. Alimentos, V CANEQUE, V Cañeque, V. Cañeque, Vicente Cañeque

66

Publications

2.2K

Citations

26

H-Index

36

Concepts

All Affiliations

Universidad Complutense de Madrid Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria University of Bristol Instituto Nacional de Investigación Agropecuaria Universidad de Zaragoza

VC

About

V. Cañeque is an author at Universidad Complutense de Madrid specializing in animal nutrition, animal science, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	18	20	1.5K
2	Health Sciences	11	12	582
3	Public Health	10	10	924
4	Engineering	1	1	13
5	Medicine	1	1	10

V. Cañeque

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33

Publications

2.2K

Citations

26

H-Index

	Year	Citations
Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality M.T. Dı́az, S. Velasco, V. Cañeque, Small Ruminant Research Animal PhysiologyNutritionAnimal NutritionAnimal ScienceAgricultural Economics	2002	276
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay M.T. Dı́az, I. Álvarez, J. de la Fuente, Meat Science Fatty Acid CompositionAnimal ScienceAnimal NutritionFeed EvaluationEducation	2005	163
Carcass and meat quality of light lambs using principal component analysis V. Cañeque Meat Science Animal PhysiologyAnimal ScienceAgricultural EconomicsFeed EvaluationLight Lambs	2004	123
Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture S. Velasco, V. Cañeque, S. Lauzurica, Meat Science Animal PhysiologyNutritionFatty Acid CompositionBody CompositionAnimal Nutrition	2003	118
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights M.T. Dı́az, S. Velasco, C. Pérez, Meat Science Animal PhysiologyAnimal NutritionAnimal ScienceEducationPhysico-chemical Characteristics	2003	100
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers Maria Font‐i‐Furnols, C.E. Realini, Luís Guerrero, Meat Science NutritionAnimal ScienceAnimal NutritionSustainable AgricultureLivestock Production	2008	95
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems J. de la Fuente, M.T. Dı́az, I. Álvarez, Meat Science Animal PhysiologyNutritionBody CompositionFeed UtilizationAnimal Science	2009	94
Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere S. Lauzurica, J. de la Fuente, Inmaculada Álvarez, Meat Science Animal PhysiologyNutritionVitamin ELamb MeatAnimal Nutrition	2005	91
Fatty acid composition of adipose depots of suckling lambs raised under different production systems S. Velasco, V. Cañeque, C. Pérez, Meat Science Animal PhysiologyNutritionFatty Acid CompositionFeed UtilizationAnimal Science	2001	91
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers M.A. Oliver, G.R. Nute, Maria Font‐i‐Furnols, Meat Science Food ChoiceNutritionBody CompositionFood CompositionFood Consumption	2006	85

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