Portal Investigación UEx

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

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

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

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

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

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

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

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

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

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

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

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

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

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

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

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

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

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

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

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

Métodos Dinámicos

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

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

Jamón Ibérico

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

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

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

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

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

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

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

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

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

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Innovation In Sensory Assessment Of Meat And Meat Products

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Innovation In Sensory Assessment Of Meat And Meat Products

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

Innovation In Sensory Assessment Of Meat And Meat Products

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

Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach

Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision

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

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

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

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

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins

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

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins

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

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins

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)

Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties

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

Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties

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

Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties

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

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)

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

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)

Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)

Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages

Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat

Mediterranean Products

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat

Mediterranean Products

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

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams

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

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams

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

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams

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

Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment

Mediterranean Products

Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment

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

Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment

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

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 High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham

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

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

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

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

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

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

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

Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.

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

Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.

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

Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.

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

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

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

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

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine

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

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine

Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine

Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging

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

Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging

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

Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure

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

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

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

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

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

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

Proceso De Obtención Y Transformación Del Jamón Ibérico

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

Determination Of Oxidation

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

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.

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

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

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

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

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

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

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

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

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

Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs

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

Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs

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

Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs

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

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)

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

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

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

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

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

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)

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

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

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

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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