Publikationen, an denen er mitarbeitet JOSE CARLOS ZAPATA BABIO (7)

2022

  1. Comparative Proteomics of Potato Cultivars with a Variable Dormancy Period

    Molecules, Vol. 27, Núm. 19

  2. Phosphoproteome Analysis Using Two-Dimensional Electrophoresis Coupled with Chemical Dephosphorylation

    Foods, Vol. 11, Núm. 19

2020

  1. Influence of production system and finishing feeding on meat quality of Rubia Gallega calves

    Spanish journal of agricultural research, Vol. 18, Núm. 3

  2. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

  3. Proteomic application in predicting food quality relating to animal welfare. A review

    Trends in Food Science and Technology, Vol. 99, pp. 520-530

  4. Sensory and physicochemical analysis of meat from bovine breeds in different livestock production systems, pre-slaughter handling conditions, and ageing time

    Foods, Vol. 9, Núm. 2

2019

  1. The first evidence of global meat phosphoproteome changes in response to pre-slaughter stress

    BMC Genomics, Vol. 20, Núm. 1