Perfil (CV) del personal docente investigador

Resconi Briggiler, Virginia Celia
Departamento: Departamento de Producción Animal y Ciencia de los Alimentos
Área: Producción Animal
Centro: Facultad de Veterinaria

Research Institute: INSTITUTO AGROALIMENTARIO DE ARAGÓN (IA2)
Grupo: A04_23R CAL&TEC “Calidad y tecnología de la carne y el pescado”

Tramos de investigación
  • CNEAI agreement periods of research evaluation. 27/08/25
  • CNEAI agreement periods of research evaluation. 27/06/23
  • ACPUA. 10/12/20. (2)
Categoría profesional: Profesor contratado doctor

Cargos
  • Coordinadora del Máster Universitario en Salud Global: integración de la salud ambiental, humana y animal
  • Vicedecana de Infraestructuras, Asuntos Sociales y Extensión de la Facultad de Veterinaria

Titulaciones universitarias
  • Grado en Ingeniería Agropecuaria y del Medio Rural. Unversidad Católica de Ávila. 2012
  • Doctor. Universidad de Zaragoza. 2010
  • Diploma de Estudios Avanzados. Universidad de Zaragoza. 2007
  • Master of Science. Instituto Agronómico Mediterráneo de Zaragoza. 2007
  • Ingeniera Agrónoma. Universidad Católica de Córdoba. 2003

Descargar currículum en formato PDF

 
           

Artículos

  • Campo, M. M.; Vieira Romero, J..; Guerrero, A.; Bouzaida, M. D.; Resconi, V. C.; Tesniere, G.; Santolaria, P.; Olleta, J. L. Nutrient composition of beef from the pyrenees. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2024. DOI: 10.1016/j.jfca.2024.106452

  • Romero, Jakeline Vieira; Olleta, José Luis; Resconi, Virginia Celia; Santolaria, Pilar; Campo, María del Mar. Genetic markers associated with beef quality: A review. LIVESTOCK SCIENCE. 2024. DOI: 10.1016/j.livsci.2024.105583

  • Vieira Romero, Jakeline; Resconi, Virginia C. Tecnología inteligente para responder a las necesidades del sector vacuno de carne. TIERRAS VACUNO. 2024

  • Guarnido-López, Pablo; Resconi, Virginia Celia; Campo, María del Mar; Guerrero, Ana; María, Gustavo Adolfo; Olleta, José Luis. Slaughtering of heifers in a local or an industrial abattoir: Animal welfare and meat quality consequences. LIVESTOCK SCIENCE. 2022. DOI: 10.1016/j.livsci.2022.104904

  • Bouzaida M.D.; Resconi V.C.; Gimeno D.; Vieira Romero, J.; Calanche Morales, J.B.; Barahona Marco, M.; Olleta Castañer, J.L.; María Levrino, G.A. Effect of dietary grape pomace on fattening rabbit performance, fatty acid composition, and shelf life of meat. ANTIOXIDANTS. 2021. DOI: 10.3390/antiox10050795

  • Boito, B.; Lisbinski, E.; Campo, M.D.M.; Guerrero, A.; Resconi, V.; de Oliveira, T.E.; Barcellos, J.O.J. Perception of beef quality for Spanish and Brazilian consumers. MEAT SCIENCE. 2021. DOI: 10.1016/j.meatsci.2020.108312

  • Campo, Md; Mur, L; Guerrero, A; Barahona, M; Resconi, Vc; Magalhaes, Dr; Lisbinski, E; Boito, B; de Oliveira, Im; Olleta, Jl. Differentiating Breast Myopathies through Color and Texture Analyses in Broiler. FOODS. 2020. DOI: 10.3390/foods9060824

  • Cortez Passetti, R.A.; Resconi, V.C.; Çakmakçi, C.; Campo, M. del Mar; Kirinus, J.K.; Gomes Passetti, L.C.; Guerrero, A.; Nunes Do Prado, I.; Sañudo, C. Number of consumers and days of display necessary for the assessment of meat colour acceptability. FOOD RESEARCH INTERNATIONAL. 2019. DOI: 10.1016/j.foodres.2019.03.036

  • Bueno, M.; Resconi, V.C.; Campo, M.M.; Ferreira, V.; Escudero, A. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees. FOOD CHEMISTRY. 2019. DOI: 10.1016/j.foodchem.2018.12.082

  • Aguayo-Ulloa, Lorena A.; Pascual-Alonso, María; González-Lagos, César; Miranda-de la Lama, Genaro C.; Villarroel, Morris; Asenjo, Begoña; Resconi, Virginia; María, Gustavo A. Behaviour and welfare of fattening lambs supplemented with varying sizes and types of straw. JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION. 2019. DOI: 10.1111/jpn.13205

  • Resconi, Virginia C.; Bueno, Mónica; Escudero, Ana; Magalhaes, Danielle; Ferreira, Vicente; Campo, M. Mar. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation. FOOD CHEMISTRY. 2018. DOI: 10.1016/j.foodchem.2017.09.036

  • Resconi, V.C.; Pascual-Alonso, M.; Aguayo-Ulloa, L.; Miranda-de la Lama, G.C.; Alierta, S.; Campo, M.M.; Olleta, J.L.; Villarroel, M.; Maria, G.A. Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs. JOURNAL OF FOOD QUALITY. 2018. DOI: 10.1155/2018/2371754

  • Pascual-Alonso, M.; Resconi, V.C.; Aguayo-Ulloa, L.; Miranda-de la Lama, G.C.; Olleta, J.L.; Villarroel, M.; Acenjo, B.; Maria, G.A. Wine by-products feeding on ewe physiological traits, milk quality and the meat quality of their suckling lambs. LARGE ANIMAL REVIEW. 2018

  • Henchion, M.M.; Mccarthy, M.; Resconi, V.C. Beef quality attributes: A systematic review of consumer perspectives. MEAT SCIENCE. 2017. DOI: 10.1016/j.meatsci.2017.01.006

  • Guerrero, A.; Lemes, J.S.; Campo, M.M.; Olleta, J.L.; Muela, E.; Resconi, V.C.; Guerra, V.M.; Assis-Macedo, F.; Sañudo, C. Características de la canal y de la carne en la raza caprina Bermeya. Comparación con el Ternasco de Aragón y lechales de la raza Murciano-Granadina. ITEA INFORMACION TECNICA ECONOMICA AGRARIA. 2016. DOI: 10.12706/itea.2016.017

  • Resconi, Virginia C.; Keenan, Derek F.; García, Elisa; Allen, Paul; Kerry, Joe P.; Hamill, Ruth M. The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham. MEAT SCIENCE. 2016. DOI: 10.1016/j.meatsci.2016.05.017

  • Henchion, M.; Mccarthy, M.; Resconi, V. C.; Berry, D. P.; Mcparland, S. Stakeholder involvement in establishing a milk quality sub-index in dairy cow breeding goals: a Delphi approach. ANIMAL. 2016. DOI: 10.1017/S1751731115002165

  • Resconi, V.C.; Keenan, D. F.; Barahona, M.; Guerrero, L.; Kerry, J. P.; Hamil, R. Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole musle cooked hams: Sensory analysis and consumer preferences. LWT-FOOD SCIENCE AND TECHNOLOGY. 2016. DOI: 10.1016/j.lwt.2015.10.048

  • Campo, M. M.;Muela, E.;Resconi, V. C.;Barahona, M.;Sañudo, C. Influence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2016. DOI: 10.1016/j.jfca.2016.08.001

  • Teixeira, D. L.; Resconi, V. C.; Campo, M. M.; Miranda-de la Lama, G. C.; Olleta, J. L.; María, G. A. Straw for bedding and forage in fattening lambs: effects on fatty acid composition and sensory characteristics of the longissimus muscle. SMALL RUMINANT RESEARCH. 2015. DOI: 10.1016/j.smallrumres.2015.07.030

  • Guerrero, A.; Campo, M.M.; Olleta, J.L.; Resconi, V.C.; Muela, E.; Sañudo, C. Estudio comparativo de la calidad de la canal y la carne de lechales de raza Churra Tensina y dos tipos ovinos comerciales amparados bajo marcas de calidad. ARCHIVOS DE ZOOTECNIA. 2015

  • Keenan, Derek F.; Resconi, Virginia C.; Smyth, Thomas J.; Botinestean, Cristina; Lefranc, Célio; .Kerry, Joseph P; Hamill, Ruth M. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage. MEAT SCIENCE. 2015. DOI: 10.1016/j.meatsci.2015.04.013

  • Resconi, Virginia C.; Keenan, Derek F.; Gough, Sophie; Doran, Linda; Allen, Paul; Kerry, Joe P.; Hamill, Ruth M. Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams. LWT-FOOD SCIENCE AND TECHNOLOGY. 2015. DOI: 10.1016/j.lwt.2015.06.053

  • Henchion, Maeve; Mccarthy, Mary; Resconi Briggiler, Virginia Celia; Troy, Declan. Meat consumption: Trends and quality matters. MEAT SCIENCE. 2014. DOI: 10.1016/j.meatsci.2014.06.007

  • Keenan, Derek F.; Resconi, Virginia C; Kerry, Joseph P.; Hamill, Ruth M. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. MEAT SCIENCE. 2014. DOI: 10.1016/j.meatsci.2013.11.025

  • Bueno, Mónica; Resconi, Virginia; Campo, Mari Mar; Cacho, Juan; Ferreira, Vicente; Escudero Carra, Ana María. Effect of freezing method and frozen storage duration on odour-active compounds and sensory perception of lamb. FOOD RESEARCH INTERNATIONAL. 2013. DOI: 10.1016/j.foodres.2013.08.003

  • Resconi, V. C.;Escudero, A.;Campo, M. M. The development of aromas in ruminant meat. MOLECULES. 2013. DOI: 10.3390/molecules18066748

  • Resconi,C.V.;del Campo,Mar ;Montossi,F.;Ferreira,V.;Sañudo,C.;Escudero,A. Gas Chromatographic-Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems. JOURNAL OF FOOD SCIENCE. 2012. DOI: 10.1111/j.1750-3841.2012.02720.x

  • Resconi, V. C.;Escudero, A.;Beltrâ·n, J. A.;Olleta, J. L.;Saã’udo, C.;Campo, M. D. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package. JOURNAL OF FOOD SCIENCE. 2012. DOI: 10.1111/j.1750-3841.2011.02506.x

  • Bueno, M.; Resconi, V.C.; Campo, M. M.; Cacho, J.; Ferreira, V.; Escudero, A. Gas chromatographic-olfactometric chracterisation of headspace and mothspace key aroma compounds in fresh and frozen lamb meat (vol 129, 1909, 2011). FOOD CHEMISTRY. 2012. DOI: 10.1016/j.foodchem.2011.10.089

  • Bueno, Mónica; Resconi, Virginia C.; Campo, M.Mar; Cacho, Juan; Ferreira, Vicente; Escudero, Ana. Gas Chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat. FOOD CHEMISTRY. 2011

  • Resconi, V.C.; Campo, M.M.; Font I Furnols, M.; Montossi, F.; Sañudo, C. Sensory quality of beef from different finishing diets. MEAT SCIENCE. 2010. DOI: 10.1016/j.meatsci.2010.07.012

  • Resconi, V. C.;Campo, M. M.;Montossi, F.;Ferreira, V.;Sanudo, C. ;Escudero, A. Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. MEAT SCIENCE. 2010. DOI: 10.1016/j.meatsci.2010.03.027

  • Resconi, V.C.; Campo, M.M.; Escudero, A.; Ferreira, V.; Montossi, F.; Sañudo, C. Influencia del sistema de alimentación soibre el aroma de la carne de cordero. Estudio sensorial y químico. EUROCARNE (MADRID). 2009

  • Resconi, V. C.;Campo,M. M.;Furnols,M. F.;Montossi,F.;Sañudo,C. Sensory Evaluation of Castrated Lambs Finished on Different Proportions of Pasture and Concentrate Feeding Systems. MEAT SCIENCE. 2009

  • Albertí, P.; Ripoll, G.; Panea, B.; Olleta, J.L.; Campo, M.M.; Resconi, V.C.; Mendizábal, J.A.; Arana, C.A.; Beriain, M.J.; Insausti, K.; Purroy, A.; Sañudo, C. Importancia de la raza en la calidad de la carne de vacuno. EUROCARNE (MADRID). 2009

Comunicaciones

Libros

  • Carlos Sañudo ... [et al.]. Identificación y calidad de las canales bovinas en España: efecto de la raza, la edad-peso y el sexo. 2018

Capítulos

  • Chapter 24: Meat. Resconi Briggiler, Virginia Celia; Bueno, Mónica; Devincenzi, Thais. FOOD AROMA EVOLUTION: DURING FOOD PROCESSING, COOKING, AND AGING. 2019

  • External control for SPME in solid food samples: analysis of volatile compounds in raw beef. Bueno, Monica; Resconi, Virginia C.; Campo, M.Mar; Ferreira, Vicente; Escudero, Ana. ADVANCES IN CHROMATOGRAPHY AND RELATED TECHNIQUES 2016. BOOK OF ABSTRACTS.



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