Portal Investigación UEx

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

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

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

Special Issue On Ultra-Processed Foods

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

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

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

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

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

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

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

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

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

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

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

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

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

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?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Jamón Ibérico

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recent Advances In Meat Oxidation

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

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

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

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

Meat And Human Health—current Knowledge And Research Gaps

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

Meat And Human Health—current Knowledge And Research Gaps

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

Meat And Human Health—current Knowledge And Research Gaps

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells

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

The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells

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

The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells

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

Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts

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

Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts

Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells

Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts

Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells

Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia

Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells

Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia

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

Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia

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

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

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

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

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

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

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

Innovation In Sensory Assessment Of Meat And Meat Products

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

Innovation In Sensory Assessment Of Meat And Meat Products

Analysis Of Lipids And Lipid Oxidation Products

Innovation In Sensory Assessment Of Meat And Meat Products

Analysis Of Lipids And Lipid Oxidation Products

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

Analysis Of Lipids And Lipid Oxidation Products

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sous-Vide Cooking Of Meat: A Maillarized Approach

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

Sous-Vide Cooking Of Meat: A Maillarized Approach

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

Sous-Vide Cooking Of Meat: A Maillarized Approach

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

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

Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress

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

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.

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

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

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

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

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

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

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

Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat

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

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

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

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

Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage

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

Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage

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

Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage

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

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

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

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

Weight Loss In Superchilled Pork As Affected By Cooling Rate

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

Weight Loss In Superchilled Pork As Affected By Cooling Rate

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

Weight Loss In Superchilled Pork As Affected By Cooling Rate

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

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

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

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)

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

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

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

What’s New In Meat Oxidation?

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

What’s New In Meat Oxidation?

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

What’s New In Meat Oxidation?

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

Dietary Protein Oxidation: A Silent Threat To Human Health?

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

Dietary Protein Oxidation: A Silent Threat To Human Health?

Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon

Dietary Protein Oxidation: A Silent Threat To Human Health?

Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon

Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest

Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon

Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest

Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying

Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest

Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying

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

Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying

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

Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis

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

Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis

Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere

Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis

Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere

Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat

Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere

Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat

Poultry Meat Color And Oxidation

Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat

Poultry Meat Color And Oxidation

Health Risks Of Food Oxidation

Poultry Meat Color And Oxidation

Health Risks Of Food Oxidation

Oxidative Deterioration Of Pork During Superchilling Storage

Health Risks Of Food Oxidation

Oxidative Deterioration Of Pork During Superchilling Storage

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

Oxidative Deterioration Of Pork During Superchilling Storage

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

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

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

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

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

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

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

Spanish Dry-Cured Hams And Fermented Sausages

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

Spanish Dry-Cured Hams And Fermented Sausages

Cured Foods: Health Effects

Spanish Dry-Cured Hams And Fermented Sausages

Cured Foods: Health Effects

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

Cured Foods: Health Effects

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

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

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

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

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

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

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

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

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

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

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

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

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

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

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

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

Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken

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

Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken

Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado

Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken

Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado

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

Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado

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

The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation

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

The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation

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

The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation

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

Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage

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

Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage

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

Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage

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

Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions

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

Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions

Mediterranean Products

Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions

Mediterranean Products

Water-Soluble Vitamins

Mediterranean Products

Water-Soluble Vitamins

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

Water-Soluble Vitamins

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

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

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

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

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

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

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

Denmark: Technology Is The Key

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

Denmark: Technology Is The Key

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

Denmark: Technology Is The Key

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing

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

Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing

Oxidative Damage To Poultry: From Farm To Fork

Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing

Oxidative Damage To Poultry: From Farm To Fork

Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health

Oxidative Damage To Poultry: From Farm To Fork

Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health

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

Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health

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

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

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

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

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

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

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

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

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

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

Ingredients

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

Ingredients

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

Ingredients

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

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

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

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

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

Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate

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

Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties

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

Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties

Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?

Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties

Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?

Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages

Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?

Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages

Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties

Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages

Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties

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

Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties

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

Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties

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

Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties

Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles

Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties

Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs

Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages

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

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages

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

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

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

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

Molecular Gastronomy In Spain

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

Molecular Gastronomy In Spain

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

Molecular Gastronomy In Spain

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers

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

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

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

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

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

Science And Technology For New Culinary Techniques

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

Science And Technology For New Culinary Techniques

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

Science And Technology For New Culinary Techniques

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

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

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

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

Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes

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

Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes

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

Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

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

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

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

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

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

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

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

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

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

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

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

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima

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

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing

Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

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

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

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

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

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

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

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

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

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

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

Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts

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

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

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

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

Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

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

Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

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

Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

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

Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids

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

Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids

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

Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids

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

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

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

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

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

Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)

Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)

Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)

Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)

Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage

Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)

Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage

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

Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage

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

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

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

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

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

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

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

Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products

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

Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products

Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas

Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products

Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas

Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas

Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico

Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids

Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico

Analysis Of Phospholipids In Muscle Foods

Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico

Analysis Of Phospholipids In Muscle Foods

Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos

Analysis Of Phospholipids In Muscle Foods

Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos

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

Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos

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

I+d+i: Aplicación A La Gastronomía

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

I+d+i: Aplicación A La Gastronomía

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

I+d+i: Aplicación A La Gastronomía

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

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

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

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

Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds

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

Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds

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

Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds

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

Determination Of Oxidation

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

Determination Of Oxidation

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

Determination Of Oxidation

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

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

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

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

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

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

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

Ingredients

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

Ingredients

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

Ingredients

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

Analysis Of Phospholipids In Muscle Foods

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

Analysis Of Phospholipids In Muscle Foods

Determination Of Oxidation

Analysis Of Phospholipids In Muscle Foods

Determination Of Oxidation

Analysis Of Phospholipids In Muscle Foods

Determination Of Oxidation

Analysis Of Phospholipids In Muscle Foods

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

Analysis Of Phospholipids In Muscle Foods

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

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

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

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

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

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

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

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

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

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

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

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

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids

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

Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids

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

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

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

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

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

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

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

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

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

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

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

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

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

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

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

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

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

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

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

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

Calidad De La Carne De Caza

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

Calidad De La Carne De Caza

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

Calidad De La Carne De Caza

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Evaluación De La Calidad Sensorial Del Jamón Curado

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

Evaluación De La Calidad Sensorial Del Jamón Curado

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

Evaluación De La Calidad Sensorial Del Jamón Curado

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

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

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

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

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

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

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

Calidad De La Carne De Razas Bovinas Autóctonas

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

Calidad De La Carne De Razas Bovinas Autóctonas

Calidad De La Carne De Cordero Y Cabrito

Calidad De La Carne De Razas Bovinas Autóctonas

Calidad De La Carne De Cordero Y Cabrito

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

Calidad De La Carne De Cordero Y Cabrito

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

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

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

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

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

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

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

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

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

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

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

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

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

El Jamón Ibérico: Desde La Dehesa Al Paladar.

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

El Jamón Ibérico: Desde La Dehesa Al Paladar.

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

El Jamón Ibérico: Desde La Dehesa Al Paladar.

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

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

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Volatile Compounds In Iberian Dry-Cured Loin

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

Volatile Compounds In Iberian Dry-Cured Loin

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

Volatile Compounds In Iberian Dry-Cured Loin

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

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

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

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

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

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

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

Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin

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

Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin

Meat Quality Characteristics In Different Lines Of Iberian Pigs

Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin

Meat Quality Characteristics In Different Lines Of Iberian Pigs

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

Meat Quality Characteristics In Different Lines Of Iberian Pigs

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Calidad De La Carne De Cerdo Ibérico

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

Calidad De La Carne De Cerdo Ibérico

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

Calidad De La Carne De Cerdo Ibérico

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Carne De Cerdo Ibérico De Primor: Características Y Cualidades

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

Carne De Cerdo Ibérico De Primor: Características Y Cualidades

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

Carne De Cerdo Ibérico De Primor: Características Y Cualidades

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tecnología Del Salazonado Del Jamón Ibérico

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

Tecnología Del Salazonado Del Jamón Ibérico

Métodos Para La Clasificación De La Materia Prima

Tecnología Del Salazonado Del Jamón Ibérico

Métodos Para La Clasificación De La Materia Prima

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

Métodos Para La Clasificación De La Materia Prima

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota

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

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

Productos Del Cerdo Ibérico.

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

Productos Del Cerdo Ibérico.

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

Productos Del Cerdo Ibérico.

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

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

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

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

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

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

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

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

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

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

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

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

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

Productos De Calidad Del Cerdo Ibérico

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

Productos De Calidad Del Cerdo Ibérico

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

Productos De Calidad Del Cerdo Ibérico

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

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

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Evaluación De La Calidad Sensorial Del Jamón Ibérico

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Evaluación De La Calidad Sensorial Del Jamón Ibérico

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

Evaluación De La Calidad Sensorial Del Jamón Ibérico

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

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