List of works - Luis Guerrero

A Bayesian approach to the effect of selection for growth rate on sensory meat quality of rabbit

scientific article published on 01 January 2005

A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products

scientific article published on 15 April 2019

A cross-national consumer segmentation based on food benefits: The link with consumption situations and food perceptions

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

scientific article published on 26 July 2008

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

scientific article published on 03 November 2005

Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

scientific article published on 17 July 2020

Beliefs and attitudes of butchers and consumers towards dry-cured ham

scientific article published on 23 April 2008

Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits ⬇️

scientific article published on February 1, 2004

Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions

scientific article published on 11 September 2015

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

scientific article published on 20 March 2006

Consumer beliefs regarding farmed versus wild fish.

scientific article

Consumer preference, behavior and perception about meat and meat products: an overview.

scientific article published on 27 June 2014

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

scientific article

Consumers as co-creators of new product ideas: An application of projective and creative research techniques

scientific article published on 25 July 2016

Consumers’ sensory acceptability of pork from immunocastrated male pigs ⬇️

scientific article published on April 30, 2008

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

article

Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

scientific article published on 01 October 2010

Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

scientific article published on 24 July 2006

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

scientific article published on 28 August 2007

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

scientific article published on 13 September 2005

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

scientific article published on 11 October 2008

Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits

scientific article published on 22 August 2005

Effect of sodium chloride replacement on some characteristics of fermented sausages.

scientific article published on October 2003

Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat

scientific article published on 01 December 2006

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

scientific article published on 28 July 2011

Factors affecting dry-cured ham consumer acceptability

scientific article published on 16 May 2013

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

scientific article published on 9 August 2006

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

scientific article published on 9 August 2006

Instrumental evaluation of defective texture in dry-cured hams

scientific article published on 26 January 2007

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

scientific article published on 15 May 2017

Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach

scientific article published in 2022

Modelling of avoidance of food additives: a cross country study

scientific article published on 16 April 2019

Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate ⬇️

scientific article published on January 30, 2007

Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.

scientific article

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

scientific article published on 3 June 2008

Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs.

scientific article published on 16 June 2009

Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species

scientific article

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

scientific article published on 02 June 2007

Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price

scientific article published on 16 April 2013

Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation

scientific article published in 2016

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

scientific article published on 04 December 2007

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

scientific article published on 8 June 2021

The effect of fat-enriched diets on the perirenal fat quality and sensory characteristics of meat from rabbits

scientific article published on 01 September 1997

The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle.

scientific article

List of works by Luis Guerrero

A Bayesian approach to the effect of selection for growth rate on sensory meat quality of rabbit

A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products

A cross-national consumer segmentation based on food benefits: The link with consumption situations and food perceptions

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

Beliefs and attitudes of butchers and consumers towards dry-cured ham

Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits ⬇️

Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Consumer beliefs regarding farmed versus wild fish.

Consumer preference, behavior and perception about meat and meat products: an overview.

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

Consumers as co-creators of new product ideas: An application of projective and creative research techniques

Consumers’ sensory acceptability of pork from immunocastrated male pigs ⬇️

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits

Effect of sodium chloride replacement on some characteristics of fermented sausages.

Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Factors affecting dry-cured ham consumer acceptability

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

Instrumental evaluation of defective texture in dry-cured hams

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach

Modelling of avoidance of food additives: a cross country study

Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate ⬇️

Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs.

Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price

Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

The effect of fat-enriched diets on the perirenal fat quality and sensory characteristics of meat from rabbits

The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle.