http://opendata.unex.es/recurso/educacion/universidad/personal/32a33486651f8919c8dd97aeeb5dcad8-sonia-ventanas-canillas
Relations
- teach:teacherOf
- ou:tienePublicacion
- "Características sensoriales y de preferencia del lomo curado de cerdo ibérico: influencia de la raza, de la alimentación y del contenido en gim."
- "Entrenamiento de un panel para el empleo de la técnica sensorial ""multiple-intake TDS"""
- "Innovación y análisis sensorial de productos cárnicos: métodos dinámicos, descriptivos rápidos y perfil emocional"
- "Nitratos, nitritos y nitrosaminas en productos cárnicos(I)"
- "Nitratos, nitritos y nitrosaminas en productos cárnicos (II). Estrategias de actuación y métodos de análisis de nitrosaminas"
- "Valoración de la carne de tres líneas de cerdo ibérico para su consumo en fresco, cerdo de Primor (II): aspectos tecnológicos"
- "Valoración de la carne de tres líneas de cerdo ibérico para su consumo en fresco, cerdo de Primor (I): estudio físico-químico"
- A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products
- Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
- Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS
- Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction
- Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients
- Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS
- Análisis de hidrocarburos policíclicos aromáticos y nitrosaminas en sistemas modelo de gelatina mediante SPME-DED
- Application of natural antioxidants from strawberry tree (Arbutus unedo L.) and dog rose (Rosa canina L.) to Frankfurters subjected to refrigerated storage
- Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment
- Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties
- Calidad de la carne de caza
- Calidad sensorial y nutricional de la carne y productos del cerdo ibérico
- Caracterización sensorial de productos cárnicos derivados del cerdo Ibérico (II): utilización de técnicas descriptivas dinámicas
- Caracterización sensorial de porductos cárnicos derivados del cerdo ibérico: utilización de técnicas descripitvas estáticas.
- Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: Extensive feeding v. oleic acid- and tocopherol-enriched mixed diets
- Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions
- Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face-to-face vs. online tests
- Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
- Consumers awareness of white-striping as an emerging chicken breast abnormality affects their purchasing decision
- Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
- Cross-cultural emotional response to food stimuli: Influence of consumption context
- Desarrollo de patés de cerdo ibérico (II): estudio comparativo con patés de cerdo blanco
- Deterioro de la carne fresca de cerdo durante la refrigeración: cambios en el perfil de ácidos grasos y generación de compuestos volátiles
- Determination of oxidation
- Determination of oxidation
- Efecto del contenido en grasa intramuscular y de factores post-procesado sobre la calidad sensorial del jamón ibérico loncheado
- Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham
- Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté
- Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating
- Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
- Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
- Effectiveness of sprayed bioactive fruit extracts in counteracting protein oxidation in lamb cutlets subjected to a high-oxygen MAP
- Emotional response to healthier foods: Influence of culture and health consciousness
- Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach
- Estudio del perfil de compuestos volátiles en lomo curado de cerdo ibérico:: influencia de la alimentación y del procesado
- Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits
- Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins
- Formation of Strecker aldehydes between protein carbonyls - α-Aminoadipic and γ-glutamic semialdehydes - and leucine and isoleucine
- Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties
- Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach
- Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham
- Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
- Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
- Incidence in diverse pig populations of an IGF2 mutation with potential influence on meat quality and quantity: An assay based on real time PCR (RT-PCR)
- Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach
- Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters
- Innovación en la evaluación sensorial de productos derivados del cerdo ibérico.
- Innovation in sensory assessment of meat and meat products
- Jamón ibérico
- La calidad de la carne en porcino
- La experiencia emocional durante el consumo de jamón curado (1)
- La experiencia emocional durante el consumo de jamón curado (2)
- Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
- Los ácidos grasos y la calidad tecnológica (sensorial) del jamón ibérico.
- Mediterranean Products
- Mediterranean Products
- Método analítico para la clasificación de la materia prima de cerdo ibérico en función de la alimentación recibida durante la fase de cebo
- Métodos dinámicos
- Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions
- Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions
- Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought
- Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature
- On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device
- Oxidación de proteínas cárnicas (I): importancia científica y tecnológica.
- Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents
- Parámetros de calidad de la materia prima destinada a la elaboración de Jamón Ibérico
- Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
- Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
- Physicochemical properties and oxidative stability of liver pâté as affected by fat content
- Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
- Predicción no destructiva y rápida de la sal: su aplicación en el jamón curado
- Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
- Proceso de obtención y transformación del jamón ibérico
- Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
- Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging
- Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
- Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed
- Quality assessment of Iberian pigs through backfat ultrasound characterization and fatty acid composition
- Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian × Duroc crossbred pigs
- Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
- Retos y perspectivas en los productos de cerdo ibérico: Procesos de elaboración controlados
- Retos y perspectivas de los PCI: verificación de la calidad sensorial y dietética del jamón ibérico
- Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
- Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams
- Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system
- Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)
- Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules
- Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content
- The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
- The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips
- Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds
- Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams
- Ultrasonic characterization of pork fat crystallization during cold storage
- Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systems
- Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products
- Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
- ou:perteneceAGrupoInvestigacion
- ou:adscritoACentro
- ou:adscritoADepartamento
- ou:imparteDocenciaEnArea
Inverse Relations
Inverse Blank Nodes