PUBLICACIÓN

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: Extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Ventanas, S., Tejeda, J.F., Estévez, M.

2008 Animal

CITAS

23

DOI

10.1017/s1751731107001528

EID

2-s2.0-41849091499

ISSN

1751-7311

EISSN

1751-732X

BIBTEX

@article{Estevez2008,title = {Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: Extensive feeding v. oleic acid- and tocopherol-enriched mixed diets},journal = {Animal},year = {2008},volume = {2},number = {4},pages = {621-630},author = {Ventanas, S. and Tejeda, J.F. and Est{\'e}vez, M.}}

AUTORES DE LA UEX

Mario Estévez García
Sonia Ventanas Canillas
Juan Florencio Tejeda Sereno

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A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
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
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
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
Innovation In Sensory Assessment Of Meat And Meat Products
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
Innovation In Sensory Assessment Of Meat And Meat Products
Analysis Of Lipids And Lipid Oxidation Products
Innovation In Sensory Assessment Of Meat And Meat Products
Analysis Of Lipids And Lipid Oxidation Products
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Analysis Of Lipids And Lipid Oxidation Products
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
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
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
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
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
What’s New In Meat Oxidation?
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
What’s New In Meat Oxidation?
Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
What’s New In Meat Oxidation?
Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Dietary Protein Oxidation: A Silent Threat To Human Health?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Dietary Protein Oxidation: A Silent Threat To Human Health?
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Dietary Protein Oxidation: A Silent Threat To Human Health?
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Poultry Meat Color And Oxidation
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Poultry Meat Color And Oxidation
Health Risks Of Food Oxidation
Poultry Meat Color And Oxidation
Health Risks Of Food Oxidation
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Health Risks Of Food Oxidation
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Mediterranean Products
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Mediterranean Products
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Mediterranean Products
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Oxidative Damage To Poultry: From Farm To Fork
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Oxidative Damage To Poultry: From Farm To Fork
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Oxidative Damage To Poultry: From Farm To Fork
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Mediterranean Products
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Mediterranean Products
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Mediterranean Products
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Synthetic Phenolic Antioxidants
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Synthetic Phenolic Antioxidants
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Synthetic Phenolic Antioxidants
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
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
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Protein Oxidation In Muscle Foods: A Review
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Protein Oxidation In Muscle Foods: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Oxidation In Muscle Foods: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Carbonyls In Meat Systems: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Carbonyls In Meat Systems: A Review
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonyls In Meat Systems: A Review
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Proceso De Obtención Y Transformación Del Jamón Ibérico
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Proceso De Obtención Y Transformación Del Jamón Ibérico
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
Proceso De Obtención Y Transformación Del Jamón Ibérico
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Determination Of Oxidation
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Calidad De La Carne De Caza
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
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
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Calidad De La Carne De Cordero Y Cabrito
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
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
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
El Jamón Ibérico: Desde La Dehesa Al Paladar.
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
El Jamón Ibérico: Desde La Dehesa Al Paladar.
El Cerdo Ibérico Y La Dehesa En El Quijote.
El Jamón Ibérico: Desde La Dehesa Al Paladar.
El Cerdo Ibérico Y La Dehesa En El Quijote.
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
El Cerdo Ibérico Y La Dehesa En El Quijote.
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
La Calidad De La Carne En Porcino
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
La Calidad De La Carne En Porcino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
La Calidad De La Carne En Porcino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
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