Portal Investigación UEx

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

Pork Belly Quality Variation And Its Association With Fatness Level

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

Pork Belly Quality Variation And Its Association With Fatness Level

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Pork Belly Quality Variation And Its Association With Fatness Level

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies

Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content

Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies

Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content

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

Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content

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

Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue

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

Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue

Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig

Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue

Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig

Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula

Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig

Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula

Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig

Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula

Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation

Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico

Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation

Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico

Valoración Del Recebo Con Postre En El Cerdo Ibérico

Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico

Valoración Del Recebo Con Postre En El Cerdo Ibérico

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Valoración Del Recebo Con Postre En El Cerdo Ibérico

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

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

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

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

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

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

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

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

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

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

Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

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

Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

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

Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

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

Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) 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

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

Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat

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

Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat

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

Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat

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

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

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

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

Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs

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

Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs

Calidad De La Carne De Cordero Y Cabrito

Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs

Calidad De La Carne De Cordero Y Cabrito

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

Calidad De La Carne De Cordero Y Cabrito

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

El Jamón Ibérico: Desde La Dehesa Al Paladar.

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

El Jamón Ibérico: Desde La Dehesa Al Paladar.

El Cerdo Ibérico Y La Dehesa En El Quijote.

El Jamón Ibérico: Desde La Dehesa Al Paladar.

El Cerdo Ibérico Y La Dehesa En El Quijote.

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

El Cerdo Ibérico Y La Dehesa En El Quijote.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

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

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies