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- <sup>1</sup>H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams
- A Computer-Aided Inspection System to Predict Quality Characteristics in Food Technology
- A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
- Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers
- Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction
- An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging
- Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin
- Analysis of lipids and lipid oxidation products
- Analysis of phospholipids in muscle foods
- Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines
- Análisis computacional de imágenes de resonancia magnética para diferenciar jamones ibéricos en función de la alimentación de los cerdos
- Análisis sensorial de lomo curado procedente de distintas estirpes de cerdo ibérico.
- Aplicación del aprendizaje basado en proyectos en el Máster universitario en Ciencia y Tecnología de la Carne
- Applying 3D texture algorithms on MRI to evaluate quality traits of loin
- Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams
- Assessment of hydroxymethylfurfural and furfural in commercial bakery products
- Caracterización de microcápsulas procedentes de diferentes tipos de emulsiones de aceite de pescado homogeneizadas a alta presión
- Caracterización físico-química, sensorial y spectral de salmón cocinado a vacío
- Carcass and meat quality traits of Iberian pigs as affected by sex and crossbreeding with different Duroc genetic lines
- Changes in chemical composition of frozen coated fish products during deep-frying
- Cinta senese burgers with omega-3 fatty acids: Effect of storage and type of enrichment on quality characteristics
- Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics
- Comparison of different methods for total lipid quantification in meat and meat products
- Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin
- Computer vision techniques on magnetic resonance images for the non-destructive classification and quality prediction of chicken breasts affected by the White-Striping myopathy
- Corrigendum to: Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of OMEGA-3 fatty acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
- Cuantificación de ácidos grasos omega-3 microencapsulados en diferentes sistemas modelo: estudio de la digestibilidad
- Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham
- Derivados cárnicos cocidos y curados enriquecidos con microcápsulas de ácidos grasos omega-3: aspectos sensoriales
- Derivados cárnicos cocidos y curados enriquecidos con microcápsulas de ácidos grasos omega-3
- Determination of Free Amino Acids in Coated Foods by GC-MS: Optimization of the Extraction Procedure by Using Statistical Design
- Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
- Development of a new fractal algorithm to predict quality traits of MRI loins
- Dry-cured loin characterization by ultrasound physicochemical and sensory parameters
- Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
- Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
- Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
- Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
- Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations
- Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
- Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality
- Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
- Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking
- Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review
- Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
- Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
- Fish oil microcapsules as omega-3 enrichment strategy: Changes in volatile compounds of meat products during storage and cooking
- Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads
- Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed
- Gas chromatography-mass spectrometry method for the determination of free amino acids as their dimethyl- tert -butylsilyl (TBDMS) derivatives in animal source food
- Imagen de resonancia magnética para estudiar características de calidad de productos cárnicos. Parte I
- Impact of cooking and handling conditions on furanic compounds in breaded fish products
- Improvement of a solid phase extraction method for separation of animal muscle phospholipid classes
- Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization
- Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method
- Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
- Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
- Imágenes de resonancia magnética para deducir características de calidad de jamón ibérico curado
- Including 3d-textures in a computer vision system to analyze quality traits of loin
- Individual phospholipid classes from iberian pig meat as affected by diet
- Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
- Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams
- Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation
- Influencia de la congelación de perniles ibéricos sobre parámetros físico-químicos de la materia prima
- Influencia de la congelación de perniles ibéricos sobre parámetros físicos, químicos y sensoriales del jamón curado (II).
- Ingredients
- Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies
- Lipid digestion and oxidative stability in ω-3-enriched meat model systems: Effect of fish oil microcapsules and processing or culinary cooking
- Lipid digestion products in meat derivatives enriched with fish oil microcapsules
- Lipidomic analysis and classification of Iberian dry-cured hams with low field NMR
- Liver pâté from pigs fed conjugated linoleic acid and monounsaturated fatty acids
- MRI-based analysis of feeding background effect on fresh Iberian ham
- MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets
- MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction
- Mejora del perfil lipídico de productos cárnicos mediante la adición de microcápsulas de aceite de pescado
- Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion
- Modeling salt diffusion in Iberian ham by applying MRI and data mining
- Modification of gelatin functionality for culinary applications by using transglutaminase
- Monitoring the processing of dry fermented sausages with a portable NIRS device
- Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging
- Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
- Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions
- Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.
- Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions
- New contributions of ultrasound inspection to the characterization of different varieties of honey
- New fractal features and data mining to determine food quality based on MRI
- Non-destructive analysis of sensory traits of dry-cured loins by MRI–computer vision techniques and data mining
- Non-destructive analysis of loin by magnetic resonance imaging and fractals
- Non-destructively Prediction of Quality Parameters of Dry-Cured Iberian Ham by Applying Computer Vision and Low-Field MRI
- Nuggets de pollo enriquecidos con microcápsulas de ácidos grasos omega-3
- Nutritional and sensory characteristics of bread-coated hake fillets as affected by cooking conditions
- Nutritional quality and physiological effects of halal meat: A pilot study in non-Muslim consumers
- Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee
- Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining
- Optimization of the Image Acquisition Procedure in Low-field Mri for Non- Destructive Analysis of Loin Using Predictive Models
- Optimization of ultra-sonicated homogenization conditions of fish oil emulsions to improve stability, efficiency and bioaccessibility of ω -3 microcapsules
- Perfil de ácidos grasos de la grasa subcutánea e intramuscular de cerdos ibéricos cebados en montanera y con pienso alto oleico
- Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
- Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham
- Prediction of pork quality parameters by applying fractals and data mining on MRI
- Prevalencia y etiología de las mamitis subclínicas en el ganado caprino lechero de la Comunidad Valenciana
- Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
- Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
- Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design
- Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology
- Radial textures: A new approach to analyze meat quality by using MRI
- Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment
- Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules
- Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition
- Seroprevalencia de anticuerpos frente al virus de la diarrea vírica bovina en el ganado bovino de la Comunidad Autónoma de Madrid
- Sodium chloride determination in meat products: Comparison of the official titration-based method with atomic absorption spectrometry
- Sous-vide cooking of meat: A Maillarized approach
- Stereospecific analysis of phospholipid classes in rat muscle
- Stereospecific analysis of phospholipid classes in skeletal muscle from rats fed different fat sources
- Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products
- Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method
- Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA
- Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background
- Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of omega-3 fatty acids
- Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures
- Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions
- The use of microencapsulation by spray-drying and its application in meat products
- Ultrasound parameters used to characterize Iberian fresh pork loins of different feeding systems
- Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively
- Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations
- Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions
- Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
- Volatile compounds of experimental liver pâté from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
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