| Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions CD Nuchi, P Hernandez, DJ McClements, EA Decker Journal of agricultural and food chemistry 50 (19), 5445-5449, 2002 | 174 | 2002 |
| Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes P Hernández, L Zomeno, B Ariño, A Blasco Meat Science 66 (3), 525-529, 2004 | 167 | 2004 |
| Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology M Pla, P Hernández, B Ariño, JA Ramírez, I Díaz Food Chemistry 100 (1), 165-170, 2007 | 156 | 2007 |
| 5.1. Rabbit meat quality P Hernandez, F Gondret Recent advances in rabbit sciences, 269, 2006 | 150 | 2006 |
| Stability of catalase and its potential role in lipid oxidation in meat AA Pradhan, KS Rhee, P Hernández Meat Science 54 (4), 385-390, 2000 | 139 | 2000 |
| Enhancement of nutritional quality and safety in rabbit meat P Hernández Proceedings of the 9th World Rabbit Congress, Verona, Italy, 10-13, 2008 | 133 | 2008 |
| Influence of diet on rabbit meat quality. P Hernández, AD Zotte Nutrition of the rabbit, 163-178, 2010 | 132 | 2010 |
| Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content P Hernández, M Pla, MA Oliver, A Blasco Meat Science 55 (4), 379-384, 2000 | 116 | 2000 |
| Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin P Hernández, JL Navarro, F Toldrá Meat Science 51 (2), 123-128, 1999 | 110 | 1999 |
| Carcass composition and meat characteristics of two rabbit breeds of different degrees of maturity M Pla, P Hernández, A Blasco Meat Science 44 (1-2), 85-92, 1996 | 108 | 1996 |
| Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers M Del Campo, G Brito, JMS de Lima, DV Martins, C Sañudo, R San Julián, ... Meat science 80 (3), 753-760, 2008 | 103 | 2008 |
| Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork P Hernández, D Park, KS Rhee Meat Science 61 (4), 405-410, 2002 | 101 | 2002 |
| The effect of selection for growth rate and slaughter age on carcass composition and meat quality traits in rabbits P Hernández, S Aliaga, M Pla, A Blasco Journal of Animal science 82 (11), 3138-3143, 2004 | 99 | 2004 |
| Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers M Del Campo, G Brito, JS De Lima, P Hernández, F Montossi Meat Science 86 (4), 908-914, 2010 | 95 | 2010 |
| Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern P Hernández, JL Navarro, F Toldrá Meat Science 49 (1), 1-10, 1998 | 90 | 1998 |
| Effect of antioxidants and cooking on stability of n‐3 fatty acids in fortified meat products S Lee, P Hernandez, D Djordjevic, H Faraji, R Hollender, C Faustman, ... Journal of food science 71 (3), C233-C238, 2006 | 79 | 2006 |
| Comparison of carcass and meat characteristics of three rabbit lines selected for litter size or growth rate P Hernández, B Ariño, A Grimal, A Blasco Meat science 73 (4), 645-650, 2006 | 74 | 2006 |
| Lipids of pork meat as affected by various cooking techniques/Modificaciones de los lípidos de carne de cerdo en función de su guiso P Hernández, JL Navarro, F Toldrá Food science and technology international 5 (6), 501-508, 1999 | 68 | 1999 |
| Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits M Gil, JA Ramírez, M Pla, B Arino, P Hernández, M Pascual, A Blasco, ... Meat Science 72 (1), 121-129, 2006 | 59 | 2006 |
| Carcass characteristics and meat quality of rabbit lines selected for different objectives:: II. Relationships between meat characteristics P Hernández, M Pla, A Blasco Livestock Production Science 54 (2), 125-131, 1998 | 56 | 1998 |
