PUBLICACIÓN

Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Cava, R., Estévez, M., Morcuende, D., Antequera, T.

2003 Food Chemistry

CITAS

22

DOI

10.1016/s0308-8146(02)00413-2

EID

2-s2.0-0037402865

ISSN

0308-8146

BIBTEX

@article{Estevez2003,title = {Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by ?-tocopheryl acetate supplementation in diet},journal = {Food Chemistry},year = {2003},volume = {81},number = {2},pages = {199-207},author = {Cava, R. and Est{\'e}vez, M. and Morcuende, D. and Antequera, T.}}

AUTORES DE LA UEX

Mario Estévez García
David Morcuende Sánchez
María Teresa Antequera Rojas
Ramón Cava López

OTRAS PUBLICACIONES DE INTERÉS

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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
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review
Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking
Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review
Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models
Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review
Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models
Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation
Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models
Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation
Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives
Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation
Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions
Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract
Melatonin Modulates The Antioxidant Defenses And The Expression Of Proinflammatory Mediators In Pancreatic Stellate Cells Subjected To Hypoxia
Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract
Melatonin Modulates The Antioxidant Defenses And The Expression Of Proinflammatory Mediators In Pancreatic Stellate Cells Subjected To Hypoxia
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Melatonin Modulates The Antioxidant Defenses And The Expression Of Proinflammatory Mediators In Pancreatic Stellate Cells Subjected To Hypoxia
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Allysine And Α-Aminoadipic Acid As Markers Of The Glyco-Oxidative Damage To Human Serum Albumin Under Pathological Glucose Concentrations
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Allysine And Α-Aminoadipic Acid As Markers Of The Glyco-Oxidative Damage To Human Serum Albumin Under Pathological Glucose Concentrations
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Allysine And Α-Aminoadipic Acid As Markers Of The Glyco-Oxidative Damage To Human Serum Albumin Under Pathological Glucose Concentrations
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
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
Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado
Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules
Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking
Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules
Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Innovation In Sensory Assessment Of Meat And Meat Products
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Innovation In Sensory Assessment Of Meat And Meat Products
Analysis Of Lipids And Lipid Oxidation Products
Innovation In Sensory Assessment Of Meat And Meat Products
Analysis Of Lipids And Lipid Oxidation Products
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Analysis Of Lipids And Lipid Oxidation Products
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Sous-Vide Cooking Of Meat: A Maillarized Approach
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío
Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad
Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío
Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
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
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
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
Regulation By Biotic Stress Of Tannins Biosynthesis In Quercus Ilex: Crosstalk Between Defoliation And Phytophthora Cinnamomi Infection
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
Regulation By Biotic Stress Of Tannins Biosynthesis In Quercus Ilex: Crosstalk Between Defoliation And Phytophthora Cinnamomi Infection
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Regulation By Biotic Stress Of Tannins Biosynthesis In Quercus Ilex: Crosstalk Between Defoliation And Phytophthora Cinnamomi Infection
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Hormone And Secondary Metabolite Profiling In Chestnut During Susceptible And Resistant Interactions With Phytophthora Cinnamomi
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Hormone And Secondary Metabolite Profiling In Chestnut During Susceptible And Resistant Interactions With Phytophthora Cinnamomi
3d Printed Floating Photocatalysts For Wastewater Treatment
Hormone And Secondary Metabolite Profiling In Chestnut During Susceptible And Resistant Interactions With Phytophthora Cinnamomi
3d Printed Floating Photocatalysts For Wastewater Treatment
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
3d Printed Floating Photocatalysts For Wastewater Treatment
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
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
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
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
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin
Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin
Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics
Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Seasonal Changes In The Sperm Fatty Acid Composition Of Shetland Pony Stallions
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Seasonal Changes In The Sperm Fatty Acid Composition Of Shetland Pony Stallions
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
Seasonal Changes In The Sperm Fatty Acid Composition Of Shetland Pony Stallions
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri
Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining
Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri
Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining
Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining
Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining
Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
What’s New In Meat Oxidation?
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
What’s New In Meat Oxidation?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
What’s New In Meat Oxidation?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Dietary Protein Oxidation: A Silent Threat To Human Health?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Dietary Protein Oxidation: A Silent Threat To Human Health?
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Dietary Protein Oxidation: A Silent Threat To Human Health?
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Poultry Meat Color And Oxidation
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Poultry Meat Color And Oxidation
Health Risks Of Food Oxidation
Poultry Meat Color And Oxidation
Health Risks Of Food Oxidation
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Health Risks Of Food Oxidation
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Genetic Determination Of Tannins And Herbivore Resistance In Quercus Ilex
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Genetic Determination Of Tannins And Herbivore Resistance In Quercus Ilex
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Genetic Determination Of Tannins And Herbivore Resistance In Quercus Ilex
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Mediterranean Products
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Mediterranean Products
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Mediterranean Products
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
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
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Oxidative Damage To Poultry: From Farm To Fork
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Oxidative Damage To Poultry: From Farm To Fork
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Oxidative Damage To Poultry: From Farm To Fork
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
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
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Mediterranean Products
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Mediterranean Products
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Mediterranean Products
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
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
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
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
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
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
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
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
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
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
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
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.
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
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
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Synthetic Phenolic Antioxidants
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Synthetic Phenolic Antioxidants
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Synthetic Phenolic Antioxidants
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
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 Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
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
Active Contours For Real Time Applications
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Active Contours For Real Time Applications
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.
Active Contours For Real Time Applications
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.
Fatty Acids And Plasmalogens Of The Phospholipids Of The Sperm Membranes And Their Relation With The Post-Thaw Quality Of Stallion Spermatozoa
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.
Fatty Acids And Plasmalogens Of The Phospholipids Of The Sperm Membranes And Their Relation With The Post-Thaw Quality Of Stallion Spermatozoa
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Fatty Acids And Plasmalogens Of The Phospholipids Of The Sperm Membranes And Their Relation With The Post-Thaw Quality Of Stallion Spermatozoa
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Membrane Lipids Of The Stallion Spermatozoon In Relation To Sperm Quality And Susceptibility To Lipid Peroxidation
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Membrane Lipids Of The Stallion Spermatozoon In Relation To Sperm Quality And Susceptibility To Lipid Peroxidation
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Membrane Lipids Of The Stallion Spermatozoon In Relation To Sperm Quality And Susceptibility To Lipid Peroxidation
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Protein Oxidation In Muscle Foods: A Review
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Protein Oxidation In Muscle Foods: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Oxidation In Muscle Foods: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Carbonyls In Meat Systems: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Carbonyls In Meat Systems: A Review
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonyls In Meat Systems: A Review
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
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
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
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
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
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
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
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
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
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 Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
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
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
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
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
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
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
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
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
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
Determination Of Oxidation
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
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
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Feasible Application Of Shape-Based Classification
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Feasible Application Of Shape-Based Classification
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Feasible Application Of Shape-Based Classification
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
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
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
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
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.
Procesado Del Jamón Ibérico
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Procesado Del Jamón Ibérico
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Procesado Del Jamón Ibérico
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
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
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
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
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
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
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
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
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
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
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: Desde La Dehesa Al Paladar.
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: Desde La Dehesa Al Paladar.
El Jamón Ibérico, Excelso Manjar
El Jamón Ibérico: Desde La Dehesa Al Paladar.
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(I)
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Evolutionary Active Contours For Muscle Recognition
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Evolutionary Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
Evolutionary Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
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
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
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
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian 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
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
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
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
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
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
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
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Características De Calidad En Carne Fresca De Cerdo Ibérico
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Características De Calidad En Carne Fresca De Cerdo Ibérico
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
Características De Calidad En Carne Fresca De Cerdo Ibérico
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
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
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
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
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
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Parámetros Que Predicen La Calidad De Los Productos De Cerdo 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
Parámetros Que Predicen La Calidad De Los Productos De Cerdo 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
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
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
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
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos 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
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
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
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
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
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
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Productos De Calidad Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo 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
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
Volatile Components Of Dry Cured Iberian Ham
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
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