Portal Investigación UEx

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

Prickly Pear And Pomegranate Peel Extracts As Natural Antioxidants: Effects On Colour, Lipid, And Protein Oxidation In Refrigerated Cooked Chicken Models

Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage

Prickly Pear And Pomegranate Peel Extracts As Natural Antioxidants: Effects On Colour, Lipid, And Protein Oxidation In Refrigerated Cooked Chicken Models

Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage

Using Polyphenol-Rich Extracts From Tropical Fruit Byproducts To Control Lipid And Protein Oxidation In Cooked Chicken Models

Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage

Using Polyphenol-Rich Extracts From Tropical Fruit Byproducts To Control Lipid And Protein Oxidation In Cooked Chicken Models

Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages

Using Polyphenol-Rich Extracts From Tropical Fruit Byproducts To Control Lipid And Protein Oxidation In Cooked Chicken Models

Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

Convergence Of Neuroinflammation, Microbiota, And Parkinson’s Disease: Therapeutic Insights And Prospects

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

Convergence Of Neuroinflammation, Microbiota, And Parkinson’s Disease: Therapeutic Insights And Prospects

Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins

Convergence Of Neuroinflammation, Microbiota, And Parkinson’s Disease: Therapeutic Insights And Prospects

Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins

Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages

Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins

Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages

Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact

Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages

Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact

Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins

Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact

Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins

The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion

Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins

The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion

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

The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion

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

Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota

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

Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota

Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking

Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota

Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking

Electron Beam Treatment And Storage On Colour And Lipid Oxidation Of Dry-Cured Iberian Ham Slices

Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking

Electron Beam Treatment And Storage On Colour And Lipid Oxidation Of Dry-Cured Iberian Ham Slices

Lipogenic Activity And Fatty Acid Composition Of 3 Different Iberian X Duroc Pig Genotypes

Electron Beam Treatment And Storage On Colour And Lipid Oxidation Of Dry-Cured Iberian Ham Slices

Lipogenic Activity And Fatty Acid Composition Of 3 Different Iberian X Duroc Pig Genotypes

Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage

Lipogenic Activity And Fatty Acid Composition Of 3 Different Iberian X Duroc Pig Genotypes

Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage

Reducción De Los Niveles De Sales Nitrificantes En Lomos Ibéricos: Efectos Sobre El Color, La Oxidación De Lípidos Y Proteínas Y Los Recuentos Microbianos Durante El Proceso De Secado

Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage

Reducción De Los Niveles De Sales Nitrificantes En Lomos Ibéricos: Efectos Sobre El Color, La Oxidación De Lípidos Y Proteínas Y Los Recuentos Microbianos Durante El Proceso De Secado

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

Reducción De Los Niveles De Sales Nitrificantes En Lomos Ibéricos: Efectos Sobre El Color, La Oxidación De Lípidos Y Proteínas Y Los Recuentos Microbianos Durante El Proceso De Secado

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

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

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

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

Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications

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

Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications

Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment

Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications

Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment

Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation

Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment

Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation

Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages

Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation

Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages

Meat And Human Health—current Knowledge And Research Gaps

Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages

Meat And Human Health—current Knowledge And Research Gaps

Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added

Meat And Human Health—current Knowledge And Research Gaps

Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added

Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo)

Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added

Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo)

Cork Oak (Quercus Suber L.) Leaf Extracts Potential Use As Natural Antioxidants In Cooked Meat

Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo)

Cork Oak (Quercus Suber L.) Leaf Extracts Potential Use As Natural Antioxidants In Cooked Meat

High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products

Cork Oak (Quercus Suber L.) Leaf Extracts Potential Use As Natural Antioxidants In Cooked Meat

High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products

Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions

High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products

Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions

Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage

Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions

Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage

Effect Of The Iberian Pig Rearing System On Blood Plasma Antioxidant Status And Oxidative Stress Biomarkers

Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage

Effect Of The Iberian Pig Rearing System On Blood Plasma Antioxidant Status And Oxidative Stress Biomarkers

Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process

Effect Of The Iberian Pig Rearing System On Blood Plasma Antioxidant Status And Oxidative Stress Biomarkers

Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process

Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado

Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process

Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado

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

Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado

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

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

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

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

Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds

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

Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds

Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin

Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds

Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin

Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage

Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin

Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage

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

Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage

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

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

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

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

Efecto De Las Condiciones De Conservación Previas A La Entrada En Sal Sobre La Composición Y La Proteolisis Del M. "b. Femoris" De Jamones Ibéricos

Sous-Vide Cooking Of Meat: A Maillarized Approach

Efecto De Las Condiciones De Conservación Previas A La Entrada En Sal Sobre La Composición Y La Proteolisis Del M. "b. Femoris" De Jamones Ibéricos

Efecto De La Duración Del Salado Y Tiempo De Post-Salado En La Composición Y Proteolisis Del M. "biceps Femoris" De Jamones Ibéricos

Efecto De Las Condiciones De Conservación Previas A La Entrada En Sal Sobre La Composición Y La Proteolisis Del M. "b. Femoris" De Jamones Ibéricos

Efecto De La Duración Del Salado Y Tiempo De Post-Salado En La Composición Y Proteolisis Del M. "biceps Femoris" De Jamones Ibéricos

Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos

Efecto De La Duración Del Salado Y Tiempo De Post-Salado En La Composición Y Proteolisis Del M. "biceps Femoris" De Jamones Ibéricos

Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos

Efecto De La Reducción De No2/no3 En La Evolución De Los Parámetros De Color Instrumental Cie L*a*b* Durante La Maduración De Lomos Ibéricos

Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos

Efecto De La Reducción De No2/no3 En La Evolución De Los Parámetros De Color Instrumental Cie L*a*b* Durante La Maduración De Lomos Ibéricos

Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum

Efecto De La Reducción De No2/no3 En La Evolución De Los Parámetros De Color Instrumental Cie L*a*b* Durante La Maduración De Lomos Ibéricos

Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum

Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin

Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum

Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin

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

Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin

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

Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments

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

Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments

Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates

Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments

Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates

Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage

Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates

Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage

Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation

Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage

Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation

Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment

Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation

Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment

Weight Loss In Superchilled Pork As Affected By Cooling Rate

Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment

Weight Loss In Superchilled Pork As Affected By Cooling Rate

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

Weight Loss In Superchilled Pork As Affected By Cooling Rate

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam

High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum

Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam

High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum

Oxidative Deterioration Of Pork During Superchilling Storage

High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum

Oxidative Deterioration Of Pork During Superchilling Storage

Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments

Oxidative Deterioration Of Pork During Superchilling Storage

Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments

The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study

Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments

The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study

Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds

The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study

Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds

Spanish Dry-Cured Hams And Fermented Sausages

Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds

Spanish Dry-Cured Hams And Fermented Sausages

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

Spanish Dry-Cured Hams And Fermented Sausages

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

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

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

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

Cured Foods: Health Effects

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

Cured Foods: Health Effects

High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme

Cured Foods: Health Effects

High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme

Water-Soluble Vitamins

High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme

Water-Soluble Vitamins

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

Water-Soluble Vitamins

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

Denmark: Technology Is The Key

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

Denmark: Technology Is The Key

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

Denmark: Technology Is The Key

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

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

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

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

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

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

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

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

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

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

Ingredients

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

Ingredients

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

Ingredients

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

Incrementando La Implicación De Los Alumnos En La Supervisión Y Mejora De Las Enseñanzas Veterinarias: Experiencias Desde La Comisión De Calidad Del Grado En Veterinaria De La Universidad De Extremadura

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

Incrementando La Implicación De Los Alumnos En La Supervisión Y Mejora De Las Enseñanzas Veterinarias: Experiencias Desde La Comisión De Calidad Del Grado En Veterinaria De La Universidad De Extremadura

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

Incrementando La Implicación De Los Alumnos En La Supervisión Y Mejora De Las Enseñanzas Veterinarias: Experiencias Desde La Comisión De Calidad Del Grado En Veterinaria De La Universidad De Extremadura

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

Molecular Gastronomy In Spain

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

Molecular Gastronomy In Spain

Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée

Molecular Gastronomy In Spain

Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée

Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk

Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée

Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk

Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines

Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk

Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines

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

Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines

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

Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk

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

Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk

Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)

Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk

Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)

Science And Technology For New Culinary Techniques

Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)

Science And Technology For New Culinary Techniques

High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality

Science And Technology For New Culinary Techniques

High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality

Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk

High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality

Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk

Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.

Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk

Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.

Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.

Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.

Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.

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

Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.

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

Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time

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

Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time

Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System

Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time

Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System

Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig

Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System

Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig

High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese

Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig

High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese

Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products

High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese

Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products

Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons

Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products

Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons

Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation

Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons

Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation

Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.

Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation

Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.

La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.

Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.

La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.

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

La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.

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

Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)

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

Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)

Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar

Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)

Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar

Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes

Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar

Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms

Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation

Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms

Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation

Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation

Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation

Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation

Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind

Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation

Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind

Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation

Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind

Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation

Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations

Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation

Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations

Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar

Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations

Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar

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

Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar

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

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

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

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

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

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

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

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

Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients

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

Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients

Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)

Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients

Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)

Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns

Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)

Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns

Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening

Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns

Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening

Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.

Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening

Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.

Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris

Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.

Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris

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

Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris

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

Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne

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

Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne

Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo

Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne

Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo

Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado

Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo

Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado

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

Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado

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 Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham

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 Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham

Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage

Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham

Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage

Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening

Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage

Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening

Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage

Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening

Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage

Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method

Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage

Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method

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

Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method

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

I+d+i: Aplicación A La Gastronomía

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

I+d+i: Aplicación A La Gastronomía

Analysis Of Phospholipids In Muscle Foods

I+d+i: Aplicación A La Gastronomía

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

Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded

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

Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded

Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability

Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded

Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs

Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs

Ingredients

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs

Ingredients

Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs

Ingredients

Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs

Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage

Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs

Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage

Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham

Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage

Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham

Analysis Of Phospholipids In Muscle Foods

Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham

Analysis Of Phospholipids In Muscle Foods

El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.

Analysis Of Phospholipids In Muscle Foods

El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.

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

El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.

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

Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham

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

Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham

Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System

Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham

Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System

Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System

Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System

Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System

Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids

Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System

Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids

Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities

Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids

Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities

Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté

Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities

Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté

Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents

Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté

Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype

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

Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype

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

Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids

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

Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids

Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions

Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids

Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions

Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions

Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes

Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes

Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality

Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes

Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality

The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage

Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality

The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage

Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality

The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage

Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality

Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs

Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality

Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.

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

Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.

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

On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device

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

On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Calidad De La Carne De Caza

On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Calidad De La Carne De Caza

Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté

Calidad De La Carne De Caza

Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté

Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction

Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté

Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction

Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters

Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction

Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters

Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters

Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters

Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity

High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity

Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity

Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración

Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study

Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración

Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study

Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions

Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study

Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions

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

Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions

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

Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters

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

Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters

Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration

Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters

Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration

Evaluación De La Calidad Sensorial Del Jamón Curado

Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration

Evaluación De La Calidad Sensorial Del Jamón Curado

Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada

Evaluación De La Calidad Sensorial Del Jamón Curado

Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada

Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content

Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada

Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content

Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage

Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content

Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage

Calidad De La Carne De Razas Bovinas Autóctonas

Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage

Calidad De La Carne De Razas Bovinas Autóctonas

Calidad De La Carne De Cordero Y Cabrito

Calidad De La Carne De Razas Bovinas Autóctonas

Calidad De La Carne De Cordero Y Cabrito

Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded

Calidad De La Carne De Cordero Y Cabrito

Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded

Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions

Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded

Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions

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

Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions

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

Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E

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

Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E

Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs

Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E

Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs

Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat

Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs

Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat

Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs

Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat

Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs

Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level

Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs

Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level

El Jamón Ibérico, Excelso Manjar

Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level

El Jamón Ibérico, Excelso Manjar

Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa

El Jamón Ibérico, Excelso Manjar

Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas

Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada

Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms

Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada

Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms

Mejora De Las Características Del Jamón Curado A Través De La Alimentación

Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms

Mejora De Las Características Del Jamón Curado A Través De La Alimentación

Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté

Mejora De Las Características Del Jamón Curado A Través De La Alimentación

Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté

Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops

Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté

Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops

Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs

Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops

Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs

Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs

Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs

Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs

Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms

Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs

Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms

Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté

Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms

Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté

Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat

Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté

Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat

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

Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat

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

Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions

Volatile Compounds In Iberian Dry-Cured Loin

Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions

Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions

Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions

Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions

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

Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions

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

Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)

Meat Quality Characteristics In Different Lines Of Iberian Pigs

Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)

Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham

Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)

Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham

La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc

Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham

La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc

Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc

La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc

Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc

La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos

Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc

La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos

Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco

La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos

Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco

La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc

Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco

La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc

Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales

La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc

Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales

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

Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales

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

Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study

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

Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study

Calidad De La Carne De Cerdo Ibérico

Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study

Calidad De La Carne De Cerdo Ibérico

Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms

Calidad De La Carne De Cerdo Ibérico

Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms

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

Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms

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

Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage

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

Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage

Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage

Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage

Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage

Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight

Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage

Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight

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

Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight

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

Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation

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

Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation

Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles

Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation

Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos

Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos

Carne De Cerdo Ibérico De "primor" : Características Y Cualidades

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos

Carne De Cerdo Ibérico De "primor" : Características Y Cualidades

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico

Carne De Cerdo Ibérico De "primor" : Características Y Cualidades

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico

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

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico

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

Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham

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

Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham

Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device

Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham

Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device

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

Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device

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

Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase

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

Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase

La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.

Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase

La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.

Tecnología Del Salazonado Del Jamón Ibérico

La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.

Tecnología Del Salazonado Del Jamón Ibérico

Métodos Para La Clasificación De La Materia Prima

Tecnología Del Salazonado Del Jamón Ibérico

Métodos Para La Clasificación De La Materia Prima

El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración

Métodos Para La Clasificación De La Materia Prima

El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración

Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas

El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración

Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas

La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales

Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas

La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales

Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre

La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales

Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre

New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme

Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre

New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition

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

Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition

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

Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.

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

Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.

Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.

Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.

Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.

Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico

Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.

Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors

Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process

Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors

Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process

Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process

Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process

Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process

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

Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process

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

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

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From 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

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

Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions

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

Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions

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

Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions

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

Productos Del Cerdo Ibérico.

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

Productos Del Cerdo Ibérico.

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

Productos Del Cerdo Ibérico.

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

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

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

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

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

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

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

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

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

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

Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham

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

Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham

Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively

Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham

Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively

Productos De Calidad Del Cerdo Ibérico

Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively

Productos De Calidad Del Cerdo Ibérico

Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.

Productos De Calidad Del Cerdo Ibérico

Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.

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

Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.

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

Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation

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

Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation

Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico

Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation

Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico

Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico

Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico

Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico

Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico

Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico

Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico

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

Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico

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

Evaluación De La Calidad Sensorial Del Jamón Ibérico

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Evaluación De La Calidad Sensorial Del Jamón Ibérico

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

Evaluación De La Calidad Sensorial Del Jamón Ibérico

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

Prickly Pear And Pomegranate Peel Extracts As Natural Antioxidants: Effects On Colour, Lipid, And Protein Oxidation In Refrigerated Cooked Chicken Models