Portal Investigación UEx

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure

Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers

Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure

Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers

Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics

Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers

Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course

In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules

Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course

In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

In Vitro Digestion And Culture In Caco-2 Cells To Assess The Bioavailability Of Fatty Acids: A Case Study In Meat Matrix Enriched With Ω-3 Microcapsules

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data

Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data

Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products

Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling

Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products

Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling

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

Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling

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

Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions

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

Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions

Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components

Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions

Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder

Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder

Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively

Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction

Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively

Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction

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

Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction

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

Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy

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

Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

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

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

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

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

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

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

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

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

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

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

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

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

Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))

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

Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))

Lipidomic Analysis And Classification Of Iberian Dry-Cured Hams With Low Field Nmr

Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))

Lipidomic Analysis And Classification Of Iberian Dry-Cured Hams With Low Field Nmr

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

Lipidomic Analysis And Classification Of Iberian Dry-Cured Hams With Low Field Nmr

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

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

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

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos

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

Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos

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

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

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

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value

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

Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value

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

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

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

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams

Sodium Chloride Determination In Meat Products: Comparison Of The Official Titration-Based Method With Atomic Absorption Spectrometry

1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams

Sodium Chloride Determination In Meat Products: Comparison Of The Official Titration-Based Method With Atomic Absorption Spectrometry

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

Sodium Chloride Determination In Meat Products: Comparison Of The Official Titration-Based Method With Atomic Absorption Spectrometry

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

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

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

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

A Computer-Aided Inspection System To Predict Quality Characteristics In Food Technology

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

A Computer-Aided Inspection System To Predict Quality Characteristics In Food Technology

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds

A Computer-Aided Inspection System To Predict Quality Characteristics In Food Technology

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds

An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging

Improvements In The Procedures To Encapsulate Diverse Bioactive Compounds

An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging

Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System

An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging

Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System

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

Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System

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

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

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

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

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

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

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

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

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

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

Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs

Meat And Human Health—current Knowledge And Research Gaps

Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs

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

Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs

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

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

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

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales

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

Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales

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

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

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

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review

Fish Oil Microcapsules As Omega-3 Enrichment Strategy: Changes In Volatile Compounds Of Meat Products During Storage And Cooking

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review

Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review

Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase

Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?

Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase

Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?

Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems

Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?

Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems

Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy

Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems

Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy

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

Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy

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

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

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

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera

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

Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera

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

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

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

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

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

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

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

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

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

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking

Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking

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

Lipid Digestion And Oxidative Stability In Ω-3-Enriched Meat Model Systems: Effect Of Fish Oil Microcapsules And Processing Or Culinary Cooking

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

Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules

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

Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules

Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking

Lipid Digestion Products In Meat Derivatives Enriched With Fish Oil Microcapsules

Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha

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

Study On Fish Oil Microcapsules As Neat And Added To Meat Model Systems: Enrichment And Bioaccesibility Of Epa And Dha

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

Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion

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

Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

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

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

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

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

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

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

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

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

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

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

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

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

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

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

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

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

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

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

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

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

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

Sous-Vide Cooking Of Meat: A Maillarized Approach

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

Sous-Vide Cooking Of Meat: A Maillarized Approach

Radial Textures: A New Approach To Analyze Meat Quality By Using Mri

Sous-Vide Cooking Of Meat: A Maillarized Approach

Radial Textures: A New Approach To Analyze Meat Quality By Using Mri

Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces

Radial Textures: A New Approach To Analyze Meat Quality By Using Mri

Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)

Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)

Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado

Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres

Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado

Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres

Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado

Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres

Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad

Caracterización Físico-Química, Sensorial Y Spectral De Salmón Cocinado A Vacío

Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad

Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión

Cuantificación De Ácidos Grasos Omega-3 Microencapsulados En Diferentes Sistemas Modelo: Estudio De La Digestibilidad

Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

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

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

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

Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin

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

Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin

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

Comparison Of Different Image Analysis Algorithms On Mri To Predict Physico-Chemical And Sensory Attributes Of Loin

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

Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin

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

Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin

Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin

Analysis Of Mri By Fractals For Prediction Of Sensory Attributes: A Case Study In Loin

Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin

Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics

Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin

Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Cinta Senese Burgers With Omega-3 Fatty Acids: Effect Of Storage And Type Of Enrichment On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics

Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento

Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics

Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

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

Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals

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

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

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

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

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

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

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

The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products

Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain

The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products

Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure

The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products

Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure

Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form

Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure

Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form

Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions

Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form

Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions

Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri

Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions

Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri

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

Prediction Of Pork Quality Parameters By Applying Fractals And Data Mining On Mri

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

Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining

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

Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining

Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining

Non-Destructive Analysis Of Sensory Traits Of Dry-Cured Loins By Mri–computer Vision Techniques And Data Mining

Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining

New Fractal Features And Data Mining To Determine Food Quality Based On Mri

Optimization Of Mri Acquisition And Texture Analysis To Predict Physico-Chemical Parameters Of Loins By Data Mining

New Fractal Features And Data Mining To Determine Food Quality Based On Mri

Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri

New Fractal Features And Data Mining To Determine Food Quality Based On Mri

Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri

Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria

Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri

Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria

Situación Actual De La Agricultura De Conservación En España

Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria

Situación Actual De La Agricultura De Conservación En España

Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados

Situación Actual De La Agricultura De Conservación En España

Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

Oxidative Deterioration Of Pork During Superchilling Storage

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

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

Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining

Spanish Dry-Cured Hams And Fermented Sausages

Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham

Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase

Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham

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

Data Mining On Mri-Computational Texture Features To Predict Sensory Characteristics In Ham

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

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

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

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

Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera

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

Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera

Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat

Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera

Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat

Cured Foods: Health Effects

Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat

Cured Foods: Health Effects

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

Cured Foods: Health Effects

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

Water-Soluble Vitamins

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

Water-Soluble Vitamins

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

Water-Soluble Vitamins

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

Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin

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

Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin

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

Including 3d-Textures In A Computer Vision System To Analyze Quality Traits Of Loin

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

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

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

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

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

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

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

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

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

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

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

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

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

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

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

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

Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo

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

Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo

Ingredients

Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo

Ingredients

Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams

Ingredients

Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams

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

Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams

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

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

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

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

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

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

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 Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Molecular Gastronomy In Spain

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

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

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

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

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

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

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

Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos

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

Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos

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

Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos

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

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

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

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

Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods

Science And Technology For New Culinary Techniques

Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods

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

Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods

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

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

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

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

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

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

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

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems

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

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems

Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems

Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham

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

Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham

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

Active Contours For Real Time Applications

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

Active Contours For Real Time Applications

Valoración Del "recebo Con Postre" En El Cerdo Ibérico

Active Contours For Real Time Applications

Valoración Del "recebo Con Postre" En El Cerdo Ibérico

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

Valoración Del "recebo Con Postre" En El Cerdo Ibérico

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

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham

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

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham

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

Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham

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

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

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

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

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

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

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

Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión

Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes

Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

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

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

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

Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production

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

Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production

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

Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production

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

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

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

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

Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos

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

Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos

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

Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos

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

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

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

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

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

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

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

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

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

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition

Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet

Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition

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

Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition

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

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

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

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

Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado

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

Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado

Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino

Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado

Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino

La Agricultura De Conservación En El Balance Del Carbono

Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino

La Agricultura De Conservación En El Balance Del Carbono

Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa

La Agricultura De Conservación En El Balance Del Carbono

Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa

Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham

Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa

Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham

Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics

Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham

Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics

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

Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics

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

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

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

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

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

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

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

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

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

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

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

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

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat

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

Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat

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

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams

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

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams

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

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams

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

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

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

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

Proceso De Obtención Y Transformación Del Jamón Ibérico

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

Proceso De Obtención Y Transformación Del Jamón Ibérico

I+d+i: Aplicación A La Gastronomía

Proceso De Obtención Y Transformación Del Jamón Ibérico

I+d+i: Aplicación A La Gastronomía

Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas

I+d+i: Aplicación A La Gastronomía

Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas

Analysis Of Phospholipids In Muscle Foods

Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas

Analysis Of Phospholipids In Muscle Foods

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

Analysis Of Phospholipids In Muscle Foods

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

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

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

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

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

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

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

Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams

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

Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams

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

Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams

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

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Analysis Of Phospholipids In Muscle Foods

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

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

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

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

Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging

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

Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging

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

Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging

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

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

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

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

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

Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos

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

Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos

Feasible Application Of Shape-Based Classification

Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos

Feasible Application Of Shape-Based Classification

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

Feasible Application Of Shape-Based Classification

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

La Producción Animal En La Ingeniería Agraria

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

La Producción Animal En La Ingeniería Agraria

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

La Producción Animal En La Ingeniería Agraria

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin

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

3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin

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

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

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

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

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

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

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

Stereospecific Analysis Of Phospholipid Classes In Rat Muscle

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

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.

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

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

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

Procesado Del Jamón Ibérico

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

Procesado Del Jamón Ibérico

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

Procesado Del Jamón 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

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

Calidad De La Carne De Caza

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

Las Bases Científicas Y Tecnológicas Del Jamón Curado

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

Las Bases Científicas Y Tecnológicas Del Jamón Curado

Respuesta Al Calor De Las Cerdas En Lactación

Las Bases Científicas Y Tecnológicas Del Jamón Curado

Respuesta Al Calor De Las Cerdas En Lactación

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

Respuesta Al Calor De Las Cerdas En Lactación

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

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

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

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

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

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

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

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

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

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

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

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.

Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics

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

Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics

Evaluación De La Calidad Sensorial Del Jamón Curado

Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics

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

Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal

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

Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal

Calidad De La Carne De Razas Bovinas Autóctonas

Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal

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

Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham

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

Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham

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

Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham

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

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

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

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

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

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

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

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

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

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

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

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

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

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

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

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Colesterol Y Óxidos De Colesterol En Jamón Ibérico

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Colesterol Y Óxidos De Colesterol En Jamón Ibérico

Evolutionary Active Contours For Muscle Recognition

Colesterol Y Óxidos De Colesterol En Jamón Ibérico

Evolutionary Active Contours For Muscle Recognition

Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation

Evolutionary Active Contours For Muscle Recognition

Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation

A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition

Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation

A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition

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

A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition

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

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

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

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

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

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

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

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

Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams

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

High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour

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

High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour

Volatile Compounds In Iberian Dry-Cured Loin

High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour

Volatile Compounds In Iberian Dry-Cured Loin

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

Volatile Compounds In Iberian Dry-Cured Loin

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

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

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

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

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

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

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

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

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

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

Meat Quality Characteristics In Different Lines Of Iberian Pigs

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

Meat Quality Characteristics In Different Lines Of Iberian Pigs

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

Meat Quality Characteristics In Different Lines Of Iberian Pigs

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

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

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian 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

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

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

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

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

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

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

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

Calidad De La Carne De Cerdo Ibérico

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

Calidad De La Carne De Cerdo Ibérico

Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content

Calidad De La Carne De Cerdo Ibérico

Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content

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

Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content

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

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

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

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

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

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

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

Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams

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

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

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

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

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

Potential Fields As An External Force And Algorithmic Improvements In Deformable Models

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content

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

Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content

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

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

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

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

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

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

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

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

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

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

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

Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis

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

Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis

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

Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis

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

A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours

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

A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours

Características De Calidad En Carne Fresca De Cerdo Ibérico

A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours

Características De Calidad En Carne Fresca De Cerdo Ibérico

Tecnología Del Salazonado Del Jamón Ibérico

Características De Calidad En Carne Fresca De Cerdo Ibérico

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

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

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

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

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

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

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo

Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético

Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo

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

Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo

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

El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación

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

El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación

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

El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación

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

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

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

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

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

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

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

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

Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham

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

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

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

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

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

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

Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions

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

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

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

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

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

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

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

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

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

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

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

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

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

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

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

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.

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

Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.

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

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

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

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

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

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

Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham

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

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

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

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

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

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

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

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

Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.

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

Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.

Productos Del Cerdo Ibérico.

Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.

Productos Del Cerdo Ibérico.

Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.

Productos Del Cerdo Ibérico.

Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.

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

Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.

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

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

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

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

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

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

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

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

Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera

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

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

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

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

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

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

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

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

Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham

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

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

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada

Measuring Sensorial Quality Of Iberian Ham By Rasch Model

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada

Evaluación De La Calidad Sensorial Del Jamón Ibérico

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada

Evaluación De La Calidad Sensorial Del Jamón Ibérico

Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham

Evaluación De La Calidad Sensorial Del Jamón Ibérico

Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham

Lipid- And Protein-Degrading Processes During The Maturation Of Ham

Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham

Lipid- And Protein-Degrading Processes During The Maturation Of Ham

Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico

Lipid- And Protein-Degrading Processes During The Maturation Of Ham

Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico

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

Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico

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

Lipid Oxidative Changes In The Processing Of Iberian Pig Hams

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

Lipid Oxidative Changes In The Processing Of Iberian Pig Hams

Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham

Lipid Oxidative Changes In The Processing Of Iberian Pig Hams

Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham

Volatile Components Of Dry Cured Iberian Ham

Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham

Volatile Components Of Dry Cured Iberian Ham

Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars

Volatile Components Of Dry Cured Iberian Ham

Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars

A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids

Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars

A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids

Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto

A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids

Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium

Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy