PUBLICACIÓN

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Perez-Palacios T., Petisca C., Melo A., Ferreira I.M.P.L.V.O.

2012 FOOD CHEMISTRY

Analytical Chemistry (Q1), Food Science (Q1), Medicine (miscellaneous) (Q1)

JCR: 3.334

SJR: 1.762

CITAS

36

DOI

10.1016/j.foodchem.2012.05.100

EID

2-s2.0-84865782149

ISSN

0308-8146

EISSN

1873-7072

BIBTEX

@article{Pérez-Palacios2012,title = {Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology},journal = {Food Chemistry},year = {2012},volume = {135},number = {3},pages = {1337-1343},author = {P{\'e}rez-Palacios, T. and Petisca, C. and Melo, A. and Ferreira, I.M.P.L.V.O.}}

AUTORES DE LA UEX

María Trinidad Pérez Palacios

OTRAS PUBLICACIONES DE INTERÉS

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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
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Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
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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
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New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
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Non-Destructively Prediction Of Quality Parameters Of Dry-Cured Iberian Ham By Applying Computer Vision And Low-Field Mri
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Radial Textures: A New Approach To Analyze Meat Quality By Using Mri
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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
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
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Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Non-Destructive Analysis Of Loin By Magnetic Resonance Imaging And Fractals
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
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Applying 3d Texture Algorithms On Mri To Evaluate Quality Traits Of Loin
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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
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Enrichment Of Cinta Senese Burgers With Omega-3 Fatty Acids. Effect Of Type Of Addition And Storage Conditions On Quality Characteristics
The Use Of Microencapsulation By Spray-Drying And Its Application In Meat Products
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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
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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
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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
Modeling Salt Diffusion In Iberian Ham By Applying Mri And Data Mining
Development Of A New Fractal Algorithm To Predict Quality Traits Of Mri Loins
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
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
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
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
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
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Ingredients
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
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
Quantification Of Furanic Compounds In Coated Deep-Fried Products Simulating Normal Preparation And Consumption: Optimisation Of Hs-Spme Analytical Conditions By Response Surface Methodology
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
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
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
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
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
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
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
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 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
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
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
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
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
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
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
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