Portal Investigación UEx

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace

Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation

Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace

Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation

Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers

Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation

Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers

Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics

Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers

Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics

Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course

Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics

Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course

In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules

Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course

In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data

Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data

Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products

Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling

Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products

Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling

Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)

Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling

Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively

Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction

Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively

Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids

Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules

Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids

Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules

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))

Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules

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))

Lipidomic Analysis And Classification Of Iberian Dry-Cured Hams With Low Field Nmr

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))

Lipidomic Analysis And Classification Of Iberian Dry-Cured Hams With Low Field Nmr

Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers

Lipidomic Analysis And Classification Of Iberian Dry-Cured Hams With Low Field Nmr

Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams

Sodium Chloride Determination In Meat Products: Comparison Of The Official Titration-Based Method With Atomic Absorption Spectrometry

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams

Sodium Chloride Determination In Meat Products: Comparison Of The Official Titration-Based Method With Atomic Absorption Spectrometry

Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method

Sodium Chloride Determination In Meat Products: Comparison Of The Official Titration-Based Method With Atomic Absorption Spectrometry

Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

A Computer-Aided Inspection System To Predict Quality Characteristics In Food Technology

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

A Computer-Aided Inspection System To Predict Quality Characteristics In Food Technology

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds

A Computer-Aided Inspection System To Predict Quality Characteristics In Food Technology

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds

An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds

An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging

La Formación De Científicos A Través De Manuales Audiovisuales

An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging

La Formación De Científicos A Través De Manuales Audiovisuales

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

La Formación De Científicos A Través De Manuales Audiovisuales

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

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

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review

Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review

Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

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

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

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules

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

Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules

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

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

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

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha

Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha

Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization

Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion

Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization

Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

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.

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products

Sous-Vide Cooking Of Meat: A Maillarized Approach

Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products

Sous-Vide Cooking Of Meat: A Maillarized Approach

Radial Textures: A New Approach To Analyze Meat Quality By Using Mri

Sous-Vide Cooking Of Meat: A Maillarized Approach

Radial Textures: A New Approach To Analyze Meat Quality By Using Mri

Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces

Radial Textures: A New Approach To Analyze Meat Quality By Using Mri

Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)

Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)

Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado

Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado

Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado

Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad

Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión

Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad

Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis

Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin

Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis

Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin

Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin

Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin

Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin

Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics

Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin

Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products

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

Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions

Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri

Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions

Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri

Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining

Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri

Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining

Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining

Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining

Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining

New Fractal Features And Data Mining To Determine Food Quality Based On Mri

Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining

New Fractal Features And Data Mining To Determine Food Quality Based On Mri

Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri

New Fractal Features And Data Mining To Determine Food Quality Based On Mri

Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri

Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)

Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri

Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining

Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham

Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining

Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham

Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions

Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham

Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions

Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality

Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions

Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage

Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage

Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage

Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions

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 Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations

Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin

Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations

Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin

A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms

Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin

A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms

Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures

A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms

Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature

Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors

Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature

Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors

Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo

Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors

Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo

Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams

Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo

Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams

Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins

Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams

Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins

Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage

Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage

Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content

Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage

Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content

Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food

Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content

Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food

Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts

Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food

Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts

Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham

Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts

Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham

Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages

Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham

Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages

Active Contours For Real Time Applications

Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages

Active Contours For Real Time Applications

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham

Active Contours For Real Time Applications

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham

Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham

Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham

Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin

Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham

Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production

Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams

Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production

Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams

Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos

Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams

Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).

Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).

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).

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition

Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process

Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition

Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process

Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets

Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process

Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets

Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado

Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets

Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado

Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis

Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado

Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis

Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation

Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis

Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation

Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation

Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

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

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

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

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams

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

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams

Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams

Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs

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 Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs

Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin

Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products

Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin

Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products

Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products

Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"

Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"

Analysis Of Phospholipids In Muscle Foods

Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"

Analysis Of Phospholipids In Muscle Foods

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

Analysis Of Phospholipids In Muscle Foods

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

Analysis Of Phospholipids In Muscle Foods

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

Analysis Of Phospholipids In Muscle Foods

Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage

Analysis Of Phospholipids In Muscle Foods

Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage

Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams

Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage

Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams

Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding

Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams

Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding

Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources

Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding

Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources

Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes

Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources

Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes

Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging

Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes

Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging

Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos

Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging

Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos

Feasible Application Of Shape-Based Classification

Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos

Feasible Application Of Shape-Based Classification

Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos

Feasible Application Of Shape-Based Classification

Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos

Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias

Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos

Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias

Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.

Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias

Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.

Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo

Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.

Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo

3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin

Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo

3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin

Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices

3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin

Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices

Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham

Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices

Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

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

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

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

Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat

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

Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico

Procesado Del Jamón Ibérico

Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico

Procesado Del Jamón Ibérico

Las Bases Científicas Y Tecnológicas Del Jamón Curado

Procesado Del Jamón Ibérico

Las Bases Científicas Y Tecnológicas Del Jamón Curado

Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

Las Bases Científicas Y Tecnológicas Del Jamón Curado

Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.

Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.

Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics

Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.

Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics

Heritage Language Instruction At The College Level: Reality And Possibilities

Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics

Heritage Language Instruction At The College Level: Reality And Possibilities

Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham

Heritage Language Instruction At The College Level: Reality And Possibilities

Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham

Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs

Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham

Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

Colesterol Y Óxidos De Colesterol En Jamón Ibérico

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

Colesterol Y Óxidos De Colesterol En Jamón Ibérico

Evolutionary Active Contours For Muscle Recognition

Colesterol Y Óxidos De Colesterol En Jamón Ibérico

Evolutionary Active Contours For Muscle Recognition

Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation

Evolutionary Active Contours For Muscle Recognition

Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation

A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition

Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation

A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

A Study Of The Aroma Of Fried Bacon And Fried Pork Loin

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

A Study Of The Aroma Of Fried Bacon And Fried Pork Loin

Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods

A Study Of The Aroma Of Fried Bacon And Fried Pork Loin

Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods

Volatile Compounds In Iberian Dry-Cured Loin

Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods

Volatile Compounds In Iberian Dry-Cured Loin

Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines

Volatile Compounds In Iberian Dry-Cured Loin

Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines

Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin

Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines

Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin

Meat Quality Characteristics In Different Lines Of Iberian Pigs

Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin

Meat Quality Characteristics In Different Lines Of Iberian Pigs

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

Meat Quality Characteristics In Different Lines Of Iberian Pigs

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados

Calidad De La Carne De Cerdo Ibérico

Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados

Calidad De La Carne De Cerdo Ibérico

Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet

Calidad De La Carne De Cerdo Ibérico

Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico

Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico

Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico

Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico

Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content

Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico

Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content

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

Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin

Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas

Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin

Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas

Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding

Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas

Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding

Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols

Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding

Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols

Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles

Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols

Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles

Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis

Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles

Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis

A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours

Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis

A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours

Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics

A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours

Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics

Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final

Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics

Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final

Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)

Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final

Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)

Características De Calidad En Carne Fresca De Cerdo Ibérico

Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)

Características De Calidad En Carne Fresca De Cerdo Ibérico

Métodos Para La Clasificación De La Materia Prima

Características De Calidad En Carne Fresca De Cerdo Ibérico

Métodos Para La Clasificación De La Materia Prima

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Métodos Para La Clasificación De La Materia Prima

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams

La Grasa Intramuscular Y La Calidad Del Jamón

Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams

La Grasa Intramuscular Y La Calidad Del Jamón

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

La Grasa Intramuscular Y La Calidad Del Jamón

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

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

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

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

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

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

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

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

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

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

Recognizing Marbling In Iberian Ham

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

Recognizing Marbling In Iberian Ham

Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study

Recognizing Marbling In Iberian Ham

Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación

Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham

Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation

Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham

Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation

Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham

Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams

Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham

Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams

Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.

Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams

Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.

Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico

Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.

Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat

Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama

Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat

Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama

Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig

Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama

Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy

Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy

Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham

Lipid- And Protein-Degrading Processes During The Maturation Of Ham

Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham

Lipid- And Protein-Degrading Processes During The Maturation Of Ham

Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico

Lipid- And Protein-Degrading Processes During The Maturation Of Ham

Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc

Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc

Lipid Oxidative Changes In The Processing Of Iberian Pig Hams

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc

Lipid Oxidative Changes In The Processing Of Iberian Pig Hams

Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham

Lipid Oxidative Changes In The Processing Of Iberian Pig Hams

Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham

Volatile Components Of Dry Cured Iberian Ham

Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham

Volatile Components Of Dry Cured Iberian Ham

Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars

Volatile Components Of Dry Cured Iberian Ham

Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars

A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids

Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars

A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids

Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto

A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids

Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium

Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy