Portal Investigación UEx

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

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

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

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

Metabolomic Profiling Of Iberian Dry-Cured Ham: Preliminary Approach To Discriminate Between Hams From Different Commercial Categories

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

Metabolomic Profiling Of Iberian Dry-Cured Ham: Preliminary Approach To Discriminate Between Hams From Different Commercial Categories

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Metabolomic Profiling Of Iberian Dry-Cured Ham: Preliminary Approach To Discriminate Between Hams From Different Commercial Categories

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

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

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

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

Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria

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

Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria

Special Issue On Ultra-Processed Foods

Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria

Special Issue On Ultra-Processed Foods

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado

Special Issue On Ultra-Processed Foods

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado

Deciphering The Physiological Responses To The Intake Of Plant-Based Meat Analogues: On The Track Of Microbiota And Biomarkers In Serum And Urine

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado

Deciphering The Physiological Responses To The Intake Of Plant-Based Meat Analogues: On The Track Of Microbiota And Biomarkers In Serum And Urine

Perspective: Guiding Principles For Science-Based Food Classification Systems Focused On Processing And Formulation

Deciphering The Physiological Responses To The Intake Of Plant-Based Meat Analogues: On The Track Of Microbiota And Biomarkers In Serum And Urine

Perspective: Guiding Principles For Science-Based Food Classification Systems Focused On Processing And Formulation

Oxidative Stress-Induced Changes In Wooden Breast And Mitigation Strategies: A Review

Perspective: Guiding Principles For Science-Based Food Classification Systems Focused On Processing And Formulation

Oxidative Stress-Induced Changes In Wooden Breast And Mitigation Strategies: A Review

Alginate-Based Edible Coating Impregnated With Phenolic-Rich Extract From Acorns Improves Oxidative Stability And Odor Liking In Ready-To-Eat Chicken Patties

Oxidative Stress-Induced Changes In Wooden Breast And Mitigation Strategies: A Review

Alginate-Based Edible Coating Impregnated With Phenolic-Rich Extract From Acorns Improves Oxidative Stability And Odor Liking In Ready-To-Eat Chicken Patties

Reactions Between Dicarbonyls And Food Proteins: When Lipid Oxidation And The Maillard Reaction Meet Protein Oxidation

Alginate-Based Edible Coating Impregnated With Phenolic-Rich Extract From Acorns Improves Oxidative Stability And Odor Liking In Ready-To-Eat Chicken Patties

Reactions Between Dicarbonyls And Food Proteins: When Lipid Oxidation And The Maillard Reaction Meet Protein Oxidation

Antioxidant Activity And Acute Oral Toxicity Of Soursop (Annona Muricata L.) Leaf And Its Effect On The Oxidative Stability Of Mexican Hairless Pork Patties

Reactions Between Dicarbonyls And Food Proteins: When Lipid Oxidation And The Maillard Reaction Meet Protein Oxidation

Antioxidant Activity And Acute Oral Toxicity Of Soursop (Annona Muricata L.) Leaf And Its Effect On The Oxidative Stability Of Mexican Hairless Pork Patties

Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?

Antioxidant Activity And Acute Oral Toxicity Of Soursop (Annona Muricata L.) Leaf And Its Effect On The Oxidative Stability Of Mexican Hairless Pork Patties

Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?

Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites

Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?

Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites

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

Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites

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

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

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

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

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

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

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Selenium, Muscle Redox Status And Meat Quality In Ruminants

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Selenium, Muscle Redox Status And Meat Quality In Ruminants

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Selenium, Muscle Redox Status And Meat Quality In Ruminants

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model

Crosstalk Between Dietary Pomegranate And Gut Microbiota: Evidence Of Health Benefits

Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model

Crosstalk Between Dietary Pomegranate And Gut Microbiota: Evidence Of Health Benefits

Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk?

Crosstalk Between Dietary Pomegranate And Gut Microbiota: Evidence Of Health Benefits

Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk?

Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats

Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk?

Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats

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

Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats

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

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

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

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

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

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

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

The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review

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

The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review

Oxidative Stability Of White Striping Chicken Breasts: Effect Of Cold Storage And Heat Treatments

The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review

Oxidative Stability Of White Striping Chicken Breasts: Effect Of Cold Storage And Heat Treatments

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

Oxidative Stability Of White Striping Chicken Breasts: Effect Of Cold Storage And Heat Treatments

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

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

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

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips

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

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips

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

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

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

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

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

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

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

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

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

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

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

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

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

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

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

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

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

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

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

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

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

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

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

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

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

Métodos Dinámicos

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

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Jamón Ibérico

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies

Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast

Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies

Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast

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

Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast

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

Effect Of Feeding Carob (Ceratonia Siliqua L.) Pulp Powder To Broiler Chicken On Growth Performance, Intestinal Microbiota, Carcass Traits, And Meat Quality

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

Effect Of Feeding Carob (Ceratonia Siliqua L.) Pulp Powder To Broiler Chicken On Growth Performance, Intestinal Microbiota, Carcass Traits, And Meat Quality

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Effect Of Feeding Carob (Ceratonia Siliqua L.) Pulp Powder To Broiler Chicken On Growth Performance, Intestinal Microbiota, Carcass Traits, And Meat Quality

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound

An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503

Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound

An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503

Protein Carbonylation In Food And Nutrition: A Concise Update

An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503

Protein Carbonylation In Food And Nutrition: A Concise Update

Exploring The Prospects Of The Fifth Quarter In The 21st Century

Protein Carbonylation In Food And Nutrition: A Concise Update

Exploring The Prospects Of The Fifth Quarter In The 21st Century

Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503

Exploring The Prospects Of The Fifth Quarter In The 21st Century

Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Recent Advances In Meat Oxidation

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Recent Advances In Meat Oxidation

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

Recent Advances In Meat Oxidation

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

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

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

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

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

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

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

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

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

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

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

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

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

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

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

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

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

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

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

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

Innovation In Sensory Assessment Of Meat And Meat Products

Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo

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

Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells

Analysis Of Lipids And Lipid Oxidation Products

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

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

Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment

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

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

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

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

Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility

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

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

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

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

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.

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

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

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

Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review

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

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

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

What’s New In Meat Oxidation?

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

What’s New In Meat Oxidation?

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

What’s New In Meat Oxidation?

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

Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods

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

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

Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins

Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional

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

Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado

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

Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado

Mediterranean Products

Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado

Mediterranean Products

Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin

Mediterranean Products

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

Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas

Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions

Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products

Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products

Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products

Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage

Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage

Mediterranean Products

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage

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

A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products

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

Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.

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

Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham

Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham

Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham

Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.

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

Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.

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

Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage

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

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

Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage

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

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

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

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

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

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

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

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

Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation

Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes

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

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

Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems

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

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems

Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems

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

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

Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties

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

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content

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

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content

Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content

Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams

Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams

Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams

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

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

Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris

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)

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

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)

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

Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas

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

Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas

Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds

Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas

Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds

Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico

Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds

Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico

Proceso De Obtención Y Transformación Del Jamón Ibérico

Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico

Proceso De Obtención Y Transformación Del Jamón Ibérico

Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn

Proceso De Obtención Y Transformación Del Jamón Ibérico

Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn

Determination Of Oxidation

Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn

Determination Of Oxidation

Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions

Determination Of Oxidation

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

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

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

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

Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.

Determination Of Oxidation

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.

Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado

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

Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado

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

Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado

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

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

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

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

Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition

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

Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition

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

Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo

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

Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo

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

Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo

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

Calidad De La Carne De Caza

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

Calidad De La Carne De Caza

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

Calidad De La Carne De Caza

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

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

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

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

Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties

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

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

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

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

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

Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)

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

Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)

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

Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)

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

La Calidad De La Carne En Porcino

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

La Calidad De La Carne En Porcino

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

La Calidad De La Carne En Porcino

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

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

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados

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

Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados

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

Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo

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

Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo

Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs

Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo

Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs

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

Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Productos De Calidad Del Cerdo Ibérico

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

Productos De Calidad Del Cerdo Ibérico

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

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs