PUBLICACIÓN

MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Perez-Palacios T., Antequera T., Duran M.L., Caro A., Rodriguez P.G., Ruiz J.

2010 FOOD RESEARCH INTERNATIONAL

Food Science (Q1)

JCR: 2.416

SJR: 1.365

CITAS

39

DOI

10.1016/j.foodres.2009.09.020

EID

2-s2.0-72149106161

ISSN

0963-9969

BIBTEX

@article{RID:0509181346115-16, title = {MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets}, journal = {Food Research International}, year = {2010}, author = {Perez-Palacios, Trinidad and Antequera, Teresa and Luisa Duran, Ma and Caro, Andres and Rodriguez, Pablo G. and Ruiz, Jorge}, volume = {43}, number = {1}, pages = {248-254} }

AUTORES DE LA UEX

Pablo García Rodríguez
María Trinidad Pérez Palacios
Andrés Caro Lindo
María Teresa Antequera Rojas
Jorge Ruiz Carrascal
María Luisa Durán Martín-Merás

OTRAS PUBLICACIONES DE INTERÉS

Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
Enabling Rpl On The Internet Of Underwater Things
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
Enabling Rpl On The Internet Of Underwater Things
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
Enabling Rpl On The Internet Of Underwater Things
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
Digital Transformation In The Water Distribution System Based On The Digital Twins Concept
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
Digital Transformation In The Water Distribution System Based On The Digital Twins Concept
A Novel Ensemble Learning System For Cyberattack Classification
Digital Transformation In The Water Distribution System Based On The Digital Twins Concept
A Novel Ensemble Learning System For Cyberattack Classification
Refuerzo De La Seguridad En La Nube: Modelo De Madurez Y Herramienta Web Integrada
A Novel Ensemble Learning System For Cyberattack Classification
Refuerzo De La Seguridad En La Nube: Modelo De Madurez Y Herramienta Web Integrada
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
Refuerzo De La Seguridad En La Nube: Modelo De Madurez Y Herramienta Web Integrada
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
A Detailed Study Of Resampling Algorithms For Cyberattack Classification In Engineering Applications
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
A Detailed Study Of Resampling Algorithms For Cyberattack Classification In Engineering Applications
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
A Detailed Study Of Resampling Algorithms For Cyberattack Classification In Engineering Applications
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
A Review Of Digital Twins And Their Application In Cybersecurity Based On Artificial Intelligence
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
A Review Of Digital Twins And Their Application In Cybersecurity Based On Artificial Intelligence
Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data
A Review Of Digital Twins And Their Application In Cybersecurity Based On Artificial Intelligence
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
Obtaining The User-Defined Polygons Inside A Closed Contour With Holes
Texture Analysis And Machine Learning On Mri For The Quality Evaluation Of Meat Products
Obtaining The User-Defined Polygons Inside A Closed Contour With Holes
Fatty Acid Analysis To Classify Iberian Hams Quality Categories From Different Brands As Affected By The Sampling
Obtaining The User-Defined Polygons Inside A Closed Contour With Holes
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
Intrusion Detection For Iot Environments Through Side-Channel And Machine Learning Techniques
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Intrusion Detection For Iot Environments Through Side-Channel And Machine Learning Techniques
Post-Processing Of Closed Contours To Obtain Inscribed K-Sided Polygons
Intrusion Detection For Iot Environments Through Side-Channel And Machine Learning Techniques
Post-Processing Of Closed Contours To Obtain Inscribed K-Sided Polygons
Emotion Retrieval Using Generative Models: An Exploratory Study
Post-Processing Of Closed Contours To Obtain Inscribed K-Sided Polygons
Emotion Retrieval Using Generative Models: An Exploratory Study
Qcircularstats: A Qgis-Plugin For Evaluation Bidimensional Data By Circular Statistics
Emotion Retrieval Using Generative Models: An Exploratory Study
Qcircularstats: A Qgis-Plugin For Evaluation Bidimensional Data By Circular Statistics
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Qcircularstats: A Qgis-Plugin For Evaluation Bidimensional Data By Circular Statistics
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
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
A Novel Ensemble Learning System For Cyberattack Classification
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
A Novel Ensemble Learning System For Cyberattack Classification
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
A Novel Ensemble Learning System For Cyberattack Classification
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
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))
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
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
A Review Of Digital Twins And Their Application In Cybersecurity Based On Artificial Intelligence
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
A Review Of Digital Twins And Their Application In Cybersecurity Based On Artificial Intelligence
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
A Review Of Digital Twins And Their Application In Cybersecurity Based On Artificial Intelligence
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Adaptación Y Evaluación De Un Modelo De Madurez Devsecops A Las Particularidades De Proyectos Software
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Adaptación Y Evaluación De Un Modelo De Madurez Devsecops A Las Particularidades De Proyectos Software
Una Nueva Propuesta Para La Detección Y Clasificación De Ciberataques Basada En Ensemble Learning
Adaptación Y Evaluación De Un Modelo De Madurez Devsecops A Las Particularidades De Proyectos Software
Una Nueva Propuesta Para La Detección Y Clasificación De Ciberataques Basada En Ensemble Learning
Detección De Ataques En Entornos Iot Mediante Técnicas De Canal Lateral Y De Inteligencia Artificial
Una Nueva Propuesta Para La Detección Y Clasificación De Ciberataques Basada En Ensemble Learning
Detección De Ataques En Entornos Iot Mediante Técnicas De Canal Lateral Y De Inteligencia Artificial
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Detección De Ataques En Entornos Iot Mediante Técnicas De Canal Lateral Y De Inteligencia Artificial
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
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
An Algorithm To Compute Any Simple K-Gon Of A Maximum Area Or Perimeter Inscribed In A Region Of Interest
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
An Algorithm To Compute Any Simple K-Gon Of A Maximum Area Or Perimeter Inscribed In A Region Of Interest
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
An Algorithm To Compute Any Simple K-Gon Of A Maximum Area Or Perimeter Inscribed In A Region Of Interest
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Nutritional Quality And Physiological Effects Of Halal Meat: A Pilot Study In Non-Muslim Consumers
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Nutritional Quality And Physiological Effects Of Halal Meat: A Pilot Study In Non-Muslim Consumers
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Nutritional Quality And Physiological Effects Of Halal Meat: A Pilot Study In Non-Muslim Consumers
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
1h Nmr To Analyse The Lipid Profile In The Glyceride Fraction Of Different Categories Of Iberian Dry-Cured Hams
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
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
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
An Experimental Protocol To Determine Quality Parameters Of Dry-Cured Loins Using Low-Field Magnetic Resonance Imaging
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
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
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
Guía De Resolución De Pruebas Ctf Para Adquirir Habilidades De Seguridad Informática Y Análisis Forense
Meat And Human Health—current Knowledge And Research Gaps
Guía De Resolución De Pruebas Ctf Para Adquirir Habilidades De Seguridad Informática Y Análisis Forense
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Guía De Resolución De Pruebas Ctf Para Adquirir Habilidades De Seguridad Informática Y Análisis Forense
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
Taxonomía De Amenazas, Vulnerabilidades Y Buenas Prácticas Para El Desarrollo Seguro De Software
Derivados Cárnicos Cocidos Y Curados Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3: Aspectos Sensoriales
Taxonomía De Amenazas, Vulnerabilidades Y Buenas Prácticas Para El Desarrollo Seguro De Software
Claves Para Realizar Un Mooc Con Éxito: Experiencia, Soluciones Y Resultados
Taxonomía De Amenazas, Vulnerabilidades Y Buenas Prácticas Para El Desarrollo Seguro De Software
Claves Para Realizar Un Mooc Con Éxito: Experiencia, Soluciones Y Resultados
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Claves Para Realizar Un Mooc Con Éxito: Experiencia, Soluciones Y Resultados
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
Finding The Largest Volume Parallelepipedon Of Arbitrary Orientation In A Solid
Optimization Of The Image Acquisition Procedure In Low-Field Mri For Non- Destructive Analysis Of Loin Using Predictive Models
Finding The Largest Volume Parallelepipedon Of Arbitrary Orientation In A Solid
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Finding The Largest Volume Parallelepipedon Of Arbitrary Orientation In A Solid
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
Effect Of Omega-3 Microcapsules Addition On The Profile Of Volatile Compounds In Enriched Dry-Cured And Cooked Sausages
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
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
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Microencapsulation Of Oil And Protein Hydrolysate From Fish Within A High-Pressure Homogenized Double Emulsion
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
A Preventive Secure Software Development Model For A Software Factory: A Case Study
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
A Preventive Secure Software Development Model For A Software Factory: A Case Study
New Approach For Threat Classification And Security Risk Estimations Based On Security Event Management
A Preventive Secure Software Development Model For A Software Factory: A Case Study
New Approach For Threat Classification And Security Risk Estimations Based On Security Event Management
Analysis Of Lipids And Lipid Oxidation Products
New Approach For Threat Classification And Security Risk Estimations Based On Security Event Management
Analysis Of Lipids And Lipid Oxidation Products
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Analysis Of Lipids And Lipid Oxidation Products
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Training Tool For Secure Software Development
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Training Tool For Secure Software Development
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Training Tool For Secure Software Development
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Actas De Las V Jornadas Nacionales De Ciberseguridad: Junio 5-7, 2019. Cáceres
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Actas De Las V Jornadas Nacionales De Ciberseguridad: Junio 5-7, 2019. Cáceres
Extracción De Conocimiento A Partir De Fuentes De Datos Reales Procedentes De La Monitorización De Eventos De Seguridad
Actas De Las V Jornadas Nacionales De Ciberseguridad: Junio 5-7, 2019. Cáceres
Extracción De Conocimiento A Partir De Fuentes De Datos Reales Procedentes De La Monitorización De Eventos De Seguridad
Modelo Emergente Preventivo Para Producir Sofware Seguro
Extracción De Conocimiento A Partir De Fuentes De Datos Reales Procedentes De La Monitorización De Eventos De Seguridad
Modelo Emergente Preventivo Para Producir Sofware Seguro
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Modelo Emergente Preventivo Para Producir Sofware Seguro
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
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Sous-Vide Cooking Of Meat: A Maillarized Approach
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Sous-Vide Cooking Of Meat: A Maillarized Approach
Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
Sous-Vide Cooking Of Meat: A Maillarized Approach
Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
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
Mooc Investigación En Informática Forense Y Ciberderecho, Experiencia Y Resultados
Magnetic Resonance Imaging, Texture Analysis And Regression Techniques To Non-Destructively Predict The Quality Characteristics Of Meat Pieces
Mooc Investigación En Informática Forense Y Ciberderecho, Experiencia Y Resultados
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Mooc Investigación En Informática Forense Y Ciberderecho, Experiencia Y Resultados
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
Mejora Del Perfil Lipídico De Productos Cárnicos Mediante La Adición De Microcápsulas De Aceite De Pescado
Imágenes De Resonancia Magnética Para Deducir Características De Calidad De Jamón Ibérico Curado
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
The Umbra-Penumbra Area Ratio Of Sunspots During The Maunder Minimum
Caracterización De Microcápsulas Procedentes De Diferentes Tipos De Emulsiones De Aceite De Pescado Homogeneizadas A Alta Presión
The Umbra-Penumbra Area Ratio Of Sunspots During The Maunder Minimum
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
The Umbra-Penumbra Area Ratio Of Sunspots During The Maunder Minimum
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Mejora De La Eficiencia Energética En Edificios Públicos A Través De Inmótica Social
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Mejora De La Eficiencia Energética En Edificios Públicos A Través De Inmótica Social
Moodle Como Soporte Para Flipped Classroom
Mejora De La Eficiencia Energética En Edificios Públicos A Través De Inmótica Social
Moodle Como Soporte Para Flipped Classroom
The Umbra-Penumbra Area Ratio Of Sunspots During The Maunder Minimum
Moodle Como Soporte Para Flipped Classroom
The Umbra-Penumbra Area Ratio Of Sunspots During The Maunder Minimum
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
The Umbra-Penumbra Area Ratio Of Sunspots During The Maunder Minimum
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
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
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
Smartpolitech: Un Experimento En Inmótica Social
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Smartpolitech: Un Experimento En Inmótica Social
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Smartpolitech: Un Experimento En Inmótica Social
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
Taste Compounds And Consumer Acceptance Of Chicken Soups As Affected By Cooking Conditions
Imagen De Resonancia Magnética Para Estudiar Características De Calidad De Productos Cárnicos. Parte I
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
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
New Fractal Features And Data Mining To Determine Food Quality Based On Mri
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
Smartpolitech: An Experiment In Social Inmotic
Effect Of Cooking Conditions On Quality Characteristics Of Confit Cod: Prediction By Mri
Smartpolitech: An Experiment In Social Inmotic
¿usar Colillas Como Absorbentes Acústicos?
Smartpolitech: An Experiment In Social Inmotic
¿usar Colillas Como Absorbentes Acústicos?
Oxidative Deterioration Of Pork During Superchilling Storage
¿usar Colillas Como Absorbentes Acústicos?
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cured Foods: Health Effects
Spanish Dry-Cured Hams And Fermented Sausages
Cured Foods: Health Effects
Categorización De Actividades De Seguridad En El Desarrollo De Software
Cured Foods: Health Effects
Categorización De Actividades De Seguridad En El Desarrollo De Software
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Categorización De Actividades De Seguridad En El Desarrollo De Software
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
Análisis De Metodologías De Desarrollo De Software Seguro
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Análisis De Metodologías De Desarrollo De Software Seguro
Categorization Of Security Activities In Software Development
Análisis De Metodologías De Desarrollo De Software Seguro
Categorization Of Security Activities In Software Development
Water-Soluble Vitamins
Categorization Of Security Activities In Software Development
Water-Soluble Vitamins
El Máster En Ingeniería Informática: Una Oportunidad Para La Colaboración De La Universidad Con Empresas Y Centros Tecnológicos
Water-Soluble Vitamins
El Máster En Ingeniería Informática: Una Oportunidad Para La Colaboración De La Universidad Con Empresas Y Centros Tecnológicos
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
El Máster En Ingeniería Informática: Una Oportunidad Para La Colaboración De La Universidad Con Empresas Y Centros Tecnológicos
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
Una Apuesta Por La Educación En Ciberseguridad Desde El Ámbito Universitario
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Una Apuesta Por La Educación En Ciberseguridad Desde El Ámbito Universitario
Reto En Ciberseguridad: Análisis Forense De Discos
Una Apuesta Por La Educación En Ciberseguridad Desde El Ámbito Universitario
Reto En Ciberseguridad: Análisis Forense De Discos
Hyperspectral And Lidar Data Integration And Classification
Reto En Ciberseguridad: Análisis Forense De Discos
Hyperspectral And Lidar Data Integration And Classification
Qatris Imanager: A General Purpose Cbir System
Hyperspectral And Lidar Data Integration And Classification
Qatris Imanager: A General Purpose Cbir System
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Qatris Imanager: A General Purpose Cbir System
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
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
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Spectral Partitioning For Hyperspectral Remote Sensing Image Classification
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Spectral Partitioning For Hyperspectral Remote Sensing Image Classification
Vecstatgraphs2d, A Tool For The Analysis Of Two-Dimensional Vector Data: An Example Using Quikscat Ocean Winds
Spectral Partitioning For Hyperspectral Remote Sensing Image Classification
Vecstatgraphs2d, A Tool For The Analysis Of Two-Dimensional Vector Data: An Example Using Quikscat Ocean Winds
The Use Of Spherical Statistics To Analyze Digital Elevation Models: An Example From Lidar And Aster Gdem
Vecstatgraphs2d, A Tool For The Analysis Of Two-Dimensional Vector Data: An Example Using Quikscat Ocean Winds
The Use Of Spherical Statistics To Analyze Digital Elevation Models: An Example From Lidar And Aster Gdem
Automatic Decision Support System Based On Sar Data For Oil Spill Detection
The Use Of Spherical Statistics To Analyze Digital Elevation Models: An Example From Lidar And Aster Gdem
Automatic Decision Support System Based On Sar Data For Oil Spill Detection
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Automatic Decision Support System Based On Sar Data For Oil Spill Detection
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
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Nutritional And Sensory Characteristics Of Bread-Coated Hake Fillets As Affected By Cooking Conditions
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Nutritional And Sensory Characteristics Of Bread-Coated Hake Fillets As Affected By Cooking Conditions
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Nutritional And Sensory Characteristics Of Bread-Coated Hake Fillets As Affected By Cooking Conditions
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Furans And Other Volatile Compounds In Ground Roasted And Espresso Coffee Using Headspace Solid-Phase Microextraction: Effect Of Roasting Speed
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Quantification Of 5-Hydroxymethylfurfural In Coated Deep-Fried Products: Optimization Of The Extraction Procedure By Using Statistical Design
Impact Of Cooking And Handling Conditions On Furanic Compounds In Breaded Fish Products
Quantification Of 5-Hydroxymethylfurfural In Coated Deep-Fried Products: Optimization Of The Extraction Procedure By Using Statistical Design
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
Quantification Of 5-Hydroxymethylfurfural In Coated Deep-Fried Products: Optimization Of The Extraction Procedure By Using Statistical Design
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
A Web-Based System For Classification Of Remote Sensing Data
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
A Web-Based System For Classification Of Remote Sensing Data
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
A Web-Based System For Classification Of Remote Sensing Data
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
Gim At Trecvid 2012 The Light Semantic Indexing Task
Science And Technology For New Culinary Techniques
Gim At Trecvid 2012 The Light Semantic Indexing Task
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Gim At Trecvid 2012 The Light Semantic Indexing Task
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
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
A New Web-Based System For Unsupervised Classification Of Satellite Images From The Google Maps Engine
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
A New Web-Based System For Unsupervised Classification Of Satellite Images From The Google Maps Engine
Finding The Largest Area Rectangle Of Arbitrary Orientation In A Closed Contour
A New Web-Based System For Unsupervised Classification Of Satellite Images From The Google Maps Engine
Finding The Largest Area Rectangle Of Arbitrary Orientation In A Closed Contour
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Finding The Largest Area Rectangle Of Arbitrary Orientation In A Closed Contour
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Active Contours For Real Time Applications
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Active Contours For Real Time Applications
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Active Contours For Real Time Applications
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
Fpga Design Of An Automatic Target Generation Process For Hyperspectral Image Analysis
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Fpga Design Of An Automatic Target Generation Process For Hyperspectral Image Analysis
Vmanager, Developing A Complete Cbvr System
Fpga Design Of An Automatic Target Generation Process For Hyperspectral Image Analysis
Vmanager, Developing A Complete Cbvr System
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Vmanager, Developing A Complete Cbvr System
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
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
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
Error Analysis Of Terrestrial Laser Scanning Data By Means Of Spherical Statistics And 3d Graphs
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Error Analysis Of Terrestrial Laser Scanning Data By Means Of Spherical Statistics And 3d Graphs
Positional Accuracy Analysis Of Satellite Imagery By Circular Statistics
Error Analysis Of Terrestrial Laser Scanning Data By Means Of Spherical Statistics And 3d Graphs
Positional Accuracy Analysis Of Satellite Imagery By Circular Statistics
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Positional Accuracy Analysis Of Satellite Imagery By Circular Statistics
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.)
A Perceptual Similarity Method By Pairwise Comparison In A Medical Image Case
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
A Perceptual Similarity Method By Pairwise Comparison In A Medical Image Case
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
A Perceptual Similarity Method By Pairwise Comparison In A Medical Image Case
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
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
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
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
Behavior Of Different Image Classifiers Within A Broad Domain
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Behavior Of Different Image Classifiers Within A Broad Domain
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Behavior Of Different Image Classifiers Within A Broad Domain
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
Behaviour Of Texture Features In A Cbir System
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
Behaviour Of Texture Features In A Cbir System
I+d+i: Aplicación A La Gastronomía
Behaviour Of Texture Features In A Cbir System
I+d+i: Aplicación A La Gastronomía
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
I+d+i: Aplicación A La Gastronomía
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
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
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Analysis Of Phospholipids In Muscle Foods
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
Testing Geodesic Active Contours
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Testing Geodesic Active Contours
Feasible Application Of Shape-Based Classification
Testing Geodesic Active Contours
Feasible Application Of Shape-Based Classification
Mapping Of Salt-Affected Soils Using Tm Images
Feasible Application Of Shape-Based Classification
Mapping Of Salt-Affected Soils Using Tm Images
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Mapping Of Salt-Affected Soils Using Tm Images
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
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
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
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Las Bases Científicas Y Tecnológicas Del Jamón Curado
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
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
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
Calidad De La Carne De Razas Bovinas Autóctonas
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
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
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
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
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
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
Una Apuesta Por La Motivación Al Alumnado En Las Asignaturas Deprogramación: El Sistema De Evaluación Continuada
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Una Apuesta Por La Motivación Al Alumnado En Las Asignaturas Deprogramación: El Sistema De Evaluación Continuada
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Una Apuesta Por La Motivación Al Alumnado En Las Asignaturas Deprogramación: El Sistema De Evaluación Continuada
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
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Calidad De La Carne De Cerdo Ibérico
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
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
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
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
Magnetic Resonance Imaging To Classify Loin From Iberian Pig
Características De Calidad En Carne Fresca De Cerdo Ibérico
Magnetic Resonance Imaging To Classify Loin From Iberian Pig
Tecnología Del Salazonado Del Jamón Ibérico
Magnetic Resonance Imaging To Classify Loin From Iberian Pig
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
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
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
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
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
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
Recognizing Marbling In Iberian Ham
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
Recognizing Marbling In Iberian Ham
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Recognizing Marbling In Iberian Ham
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
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.
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
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.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
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
New Approach To Paper Chromatographic Blots Classification-Separation Based On The Levenberg-Marquardt Method For Gaussian Fitting
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
New Approach To Paper Chromatographic Blots Classification-Separation Based On The Levenberg-Marquardt Method For Gaussian Fitting
Evaluación De La Calidad Sensorial Del Jamón Ibérico
New Approach To Paper Chromatographic Blots Classification-Separation Based On The Levenberg-Marquardt Method For Gaussian Fitting
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
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
WEB ACCESIBLE