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- 3D reconstruction on MRI to analyse marbling and fat level in iberian loin
- <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 comparison of algorithm design paradigms in active contours for muscle recognition
- A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
- A study of the volumetric decrease in Iberian ham during ripening by analysing magnetic resonance imaging of active contours
- Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers
- Active contours for real time applications
- Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction
- Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
- 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 phospholipids in muscle foods
- Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics
- 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.
- Anánlisis cokmputacional de imágenes de resonancia magnética para estudiar la difusión de la sal en jamón Ibérico durante la etapa de post-salado
- 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
- Calidad de la carne de cerdo ibérico
- 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
- Características de calidad en carne fresca de cerdo Ibérico
- Changes in intramuscular lipids during ripening of Iberian dry-cured ham
- Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
- 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
- Colesterol y óxidos de colesterol en jamón ibérico
- Combinación de ácido linoléico conjugado (Cla) y ácidos grasos monoinsaturados (Agmi) en la alimentación porcina. Efecto sobre parámetros productivos, calidad de la carne y composición en ácidos grasos
- 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
- Composición en aldehídos de jamón curado procedente de cerdos ibéricos alimentados en montanera
- Composición química general del jamón ibérico: interés nutritivo y dietético
- Computer vision algorithms versus traditional methods in food technology: The desired correlation
- Computer vision techniques on magnetic resonance images for the non-destructive classification and quality prediction of chicken breasts affected by the White-Striping myopathy
- Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig
- 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
- Dry-cured loin characterization by ultrasound physicochemical and sensory parameters
- Efecto del cebo en montanera sobre el balance antioxidante/oxidante de la carne de cerdo ibérico
- 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 brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
- Effect of cooking conditions on quality characteristics of confit cod: Prediction by mri
- 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 different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
- Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
- Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography
- Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs
- Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations
- Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
- Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
- Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham
- Effects of salt and temperature on proteolysis during ripening of Iberian ham
- 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
- Estudio comparativo de la fracción lipídica de jamón fresco en diferentes tipos de cerdo ibérico.
- Estudio de predictores de calidad de carne fresca de cuatro estirpes de cerdo ibérico destinadas a la elaboración de productos curados
- 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
- Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet
- Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
- Evolutionary active contours for muscle recognition
- 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
- Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams
- Feasible application of shape-based classification
- 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
- Free amino acids and other non-volatile compounds formed during processing of Iberian ham
- Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles
- Gas chromatography-mass spectrometry method for the determination of free amino acids as their dimethyl- tert -butylsilyl (TBDMS) derivatives in animal source food
- Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
- Hydrolysis and loss of extractability of proteins during ripening of iberian ham
- Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams
- Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods
- 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: una herramienta útil para la caracterización de productos ibéricos
- 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 finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the iberian pig
- 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
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
- Influencia de la alimentación sobre parámetros físico-químicos y sensoriales del lomo curado de cerdo ibérico
- 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).
- Las bases científicas y tecnológicas del jamón curado
- Liberación de ácidos grasos durante la maduración del jamón ibérico
- Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham
- 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
- Lipid oxidative changes in the processing of Iberian pig hams
- Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: Total intramuscular lipids and triacylglycerols
- Lipid- and protein-degrading processes during the maturation of ham
- Lipidomic analysis and classification of Iberian dry-cured hams with low field NMR
- Lipolytic and oxidative changes in Iberian dry-cured loin
- Liver pâté from pigs fed conjugated linoleic acid and monounsaturated fatty acids
- Lo que desearíamos hacer para la gestión y evaluación de la docencia en grupos y no sabemos cómo hacerlo
- 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
- Magnetic Resonance Imaging, texture analysis and regression techniques to non-destructively predict the quality characteristics of meat pieces
- Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin
- Mathematical morphology on MRI for the determination of Iberian ham fat content
- Measuring sensorial quality of Iberian Ham by Rasch model
- Meat quality characteristics in different lines of Iberian pigs
- Mejora del perfil lipídico de productos cárnicos mediante la adición de microcápsulas de aceite de pescado
- Microcápsulas de omega-3 como estrategia para reducir la cantidad de sal en productos cárnicos
- 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
- 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
- N-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
- 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 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
- Nuevas perspectivas en la manipulación hormonal del crecimiento y la composición de la canal en los animales de abasto
- Nuggets de pollo enriquecidos con microcápsulas de ácidos grasos omega-3
- 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
- Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: Extensive feeding and alpha-tocopheryl acetate supplementation
- Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
- Parámetros que predicen la calidad de los productos de cerdo ibérico.
- 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 dry-cured loin from different Iberian pig lines
- Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
- Potential Fields as an External Force and Algorithmic Improvements in Deformable Models
- Potential fields as an external force and algorithmic improvements in deformable models
- 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
- Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat
- Preparation of 6-(3,5-dimethylisoxazol-4-yl)-6-oxohexanoic acids via 3,5-dimethylisoxazol-4-ylmagnesium iodide or 3,5-dimethylisoxazol-4-yllithium
- Procesado del jamón ibérico
- Productos derivados de la lipolisis y de la oxidación lipídica en jamones ibéricos y cruzados con duroc
- 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
- Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage
- Radial textures: A new approach to analyze meat quality by using MRI
- Reacciones químicas y bioquímicas que se desarrollan durante la maduración del jamón ibérico
- Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment
- Recognizing marbling in dry-cured Iberian ham by multiscale analysis
- Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo
- 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
- 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 fresh and dry-cured muscle phospholipids from Iberian pigs
- 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 salting and post-salting stages of fresh and thawed Iberian hams
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham
- 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
- Testicular development, androstenone levels and androstenone odour of untreated and trenbolone implanted boars
- The use of microencapsulation by spray-drying and its application in meat products
- Thresholding methods on MRI to evaluate intramuscular fat level on Iberian ham
- Ultrasound parameters used to characterize Iberian fresh pork loins of different feeding systems
- Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
- Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively
- Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
- Volatile components of dry cured Iberian ham
- 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 in Iberian dry-cured loin
- Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
- Volatile compounds on the surface and within Iberian dry-cured loin
- Volatile compounds of experimental liver pâté from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
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