| Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins M Roldán, T Antequera, A Martín, AI Mayoral, J Ruiz Meat science 93 (3), 572-578, 2013 | 312 | 2013 |
| Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins M Roldan, T Antequera, M Armenteros, J Ruiz Food chemistry 149, 129-136, 2014 | 227 | 2014 |
| Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations M Roldán, J Ruiz, JS Del Pulgar, T Pérez-Palacios, T Antequera Meat Science 100, 52-57, 2015 | 122 | 2015 |
| Science and technology for new culinary techniques J Ruiz, J Calvarro, J Sánchez del Pulgar, M Roldán Journal of culinary science & technology 11 (1), 66-79, 2013 | 107 | 2013 |
| Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors M Roldan, J Loebner, J Degen, T Henle, T Antequera, J Ruiz-Carrascal Food chemistry 168, 487-495, 2015 | 101 | 2015 |
| Sous-vide cooking of meat: A Maillarized approach J Ruiz-Carrascal, M Roldan, F Refolio, T Perez-Palacios, T Antequera International Journal of Gastronomy and Food Science 16, 100138, 2019 | 74 | 2019 |
| Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time) JS Del Pulgar, M Roldan, J Ruiz-Carrascal Molecules 18 (10), 12538-12547, 2013 | 66 | 2013 |
| Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins M Roldán, T Antequera, T Pérez-Palacios, J Ruiz Meat Science 97 (1), 69-75, 2014 | 61 | 2014 |
| Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature M Roldán, T Antequera, A Hernández, J Ruiz Food Science and Technology International 21 (7), 512-522, 2015 | 34 | 2015 |
| Weak premating isolation between two parapatric brocket deer species J Carranza, M Roldán, EFC Peroni, JMB Duarte Mammalian biology 87, 17-26, 2017 | 17 | 2017 |
| Lack of mate selectivity for genetic compatibility within the red brocket deer Mazama americana complex J Carranza, M Roldán, JMB Duarte Mammalian Biology 88, 168-175, 2018 | 10 | 2018 |
| Stress in captive Blue-fronted parrots (Amazona aestiva): the animalists’ tale AC Vidal, M Roldan, MD Christofoletti, Y Tanaka, DJ Galindo, JMB Duarte Conservation Physiology 7 (1), coz097, 2019 | 5 | 2019 |
| El Pantano de Elche, un entorno natural por descubrir P Perales, JM Pérez-García, JC Aranda, FG Orenes, AJG Lucendo, ... Universidad Miguel Hernández, 2023 | 2 | 2023 |
| Validation of complementary non-invasive tools for stress assessment in spotted paca (Cuniculus paca) VS Altino, DCB Rezende, SSC Nogueira, LG Aldrigui, M Roldan, ... Animal Welfare 32, e54, 2023 | 2 | 2023 |
| EFECTOS DE LA ADICIÓN DE FOSFATOS SOBRE LAS CARACTERÍSTICAS SENSORIALES DE LA CARNE DE CORDERO COCINADA MEDIANTE DOS TRATAMIENTOS CULINARIOS M Roldán, J Ruíz, E Jiménez, T Antequera | | |
| DESARROLLO DE PREFRITOS DE CORDERO COMO ESTRATEGIA PARA REVALORIZAR CORTES CÁRNICOS DE BAJO VALOR COMERCIAL M Medina, J Ruiz, M Roldán, E Jiménez, T Antequera | | |
| EFECTO DEL TIEMPO Y TEMPERATURA DE COCINADO SOBRE LA TEXTURA Y ESTRUCTURA DE LA CARNE DE CORDERO COCINADA AL VACÍO M Roldán, T Antequera, E Jiménez, J Calvarro, J Ruíz | | |
| INFLUENCIA DE DIETAS ENRIQUECIDAS EN CLA SOBRE EL PERFIL DE ÁCIDOS GRASOS Y ESTABILIDAD OXIDATIVA DE LA GRASA PORCINA E Jiménez, T Antequera, M Roldán, J Calvarro, J Ruíz | | |
