PUBLICACIÓN

Predicción no destructiva y rápida de la sal: su aplicación en el jamón curado

ACCEDER A LA PUBLICACIÓN: Dialnet

Armenteros Cuesta, Mónica, Lorido Contreras, Laura, Ventanas Canillas, Sonia, Silva Rodríguez, Antonio, Ventanas Barroso, Jesús

2015 Eurocarne: La revista internacional del sector cárnico

ISSN

1132-2675

AUTORES DE LA UEX

Sonia Ventanas Canillas
Antonio Silva Rodríguez

OTRAS PUBLICACIONES DE INTERÉS

Adaptive Solution To The Mixture Problem With Drift Spectra
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Stallion Spermatozoa Express Ldh Isoforms A, B, And C, With Ldhc Playing A Crucial Role In Sustaining Sperm Viability
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Stallion Spermatozoa Express Ldh Isoforms A, B, And C, With Ldhc Playing A Crucial Role In Sustaining Sperm Viability
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Stallion Spermatozoa Express Ldh Isoforms A, B, And C, With Ldhc Playing A Crucial Role In Sustaining Sperm Viability
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado
A Descriptive Study Of Brown Bear (Ursus Arctos) Sperm Quality And Proteomic Profiles Considering Sperm Origin
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado
A Descriptive Study Of Brown Bear (Ursus Arctos) Sperm Quality And Proteomic Profiles Considering Sperm Origin
Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?
A Descriptive Study Of Brown Bear (Ursus Arctos) Sperm Quality And Proteomic Profiles Considering Sperm Origin
Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?
Aging Of Stallion Spermatozoa Stored In Vitro Is Delayed At 22°c Using A 67 Mm Glucose–10 Mm Pyruvate-Based Media
Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?
Aging Of Stallion Spermatozoa Stored In Vitro Is Delayed At 22°c Using A 67 Mm Glucose–10 Mm Pyruvate-Based Media
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Aging Of Stallion Spermatozoa Stored In Vitro Is Delayed At 22°c Using A 67 Mm Glucose–10 Mm Pyruvate-Based Media
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
The Concentration Of Glucose In The Media Influences The Susceptibility Of Stallion Spermatozoa To Ferroptosis
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
The Concentration Of Glucose In The Media Influences The Susceptibility Of Stallion Spermatozoa To Ferroptosis
Pyruvate Enhances Stallion Sperm Function In High Glucose Media Improving Overall Metabolic Efficiency
The Concentration Of Glucose In The Media Influences The Susceptibility Of Stallion Spermatozoa To Ferroptosis
Pyruvate Enhances Stallion Sperm Function In High Glucose Media Improving Overall Metabolic Efficiency
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Pyruvate Enhances Stallion Sperm Function In High Glucose Media Improving Overall Metabolic Efficiency
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Ovine Fertility By Artificial Insemination In The Breeding Season Could Be Affected By Intraseasonal Variations In Ram Sperm Proteomic Profile
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Ovine Fertility By Artificial Insemination In The Breeding Season Could Be Affected By Intraseasonal Variations In Ram Sperm Proteomic Profile
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Ovine Fertility By Artificial Insemination In The Breeding Season Could Be Affected By Intraseasonal Variations In Ram Sperm Proteomic Profile
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Métodos Dinámicos
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Métodos Dinámicos
Jamón Ibérico
Métodos Dinámicos
Jamón Ibérico
Dataset Of The Sperm Proteome Of Stallions With Different Motility
Jamón Ibérico
Dataset Of The Sperm Proteome Of Stallions With Different Motility
The Seminal Plasma Proteins Peptidyl Arginine Deaminase 2, Rrna Adenine N (6)-Methyltransferase And Kiaa0825 Are Linked To Better Motility Post Thaw In Stallions
Dataset Of The Sperm Proteome Of Stallions With Different Motility
The Seminal Plasma Proteins Peptidyl Arginine Deaminase 2, Rrna Adenine N (6)-Methyltransferase And Kiaa0825 Are Linked To Better Motility Post Thaw In Stallions
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
The Seminal Plasma Proteins Peptidyl Arginine Deaminase 2, Rrna Adenine N (6)-Methyltransferase And Kiaa0825 Are Linked To Better Motility Post Thaw In Stallions
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
La Formación De Experto, Cortador Y Sommelier De Jamón.
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
La Formación De Experto, Cortador Y Sommelier De Jamón.
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
La Formación De Experto, Cortador Y Sommelier De Jamón.
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Proteins Involved In Mitochondrial Metabolic Functions And Fertilization Predominate In Stallions With Better Motility
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Proteins Involved In Mitochondrial Metabolic Functions And Fertilization Predominate In Stallions With Better Motility
In Stallion Spermatozoa, Superoxide Dismutase (Cu-Zn) (Sod1) And The Aldo-Keto-Reductase Family 1 Member B (Akr1b1) Are The Proteins Most Significantly Reduced By Cryopreservation
Proteins Involved In Mitochondrial Metabolic Functions And Fertilization Predominate In Stallions With Better Motility
In Stallion Spermatozoa, Superoxide Dismutase (Cu-Zn) (Sod1) And The Aldo-Keto-Reductase Family 1 Member B (Akr1b1) Are The Proteins Most Significantly Reduced By Cryopreservation
Differences In The Proteome Of Stallion Spermatozoa Explain Stallion-To-Stallion Variability In Sperm Quality Post-Thaw†
In Stallion Spermatozoa, Superoxide Dismutase (Cu-Zn) (Sod1) And The Aldo-Keto-Reductase Family 1 Member B (Akr1b1) Are The Proteins Most Significantly Reduced By Cryopreservation
Differences In The Proteome Of Stallion Spermatozoa Explain Stallion-To-Stallion Variability In Sperm Quality Post-Thaw†
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Differences In The Proteome Of Stallion Spermatozoa Explain Stallion-To-Stallion Variability In Sperm Quality Post-Thaw†
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Efecto Del Macho Finalizador Duroc Sobre El Potencial Proteolítico De La Carne Del Cerdo Ibérico Cruzado Criado En Extremadura
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Efecto Del Macho Finalizador Duroc Sobre El Potencial Proteolítico De La Carne Del Cerdo Ibérico Cruzado Criado En Extremadura
Effects Of Genotypes And Crossbreeding On The Quality Parameters Of Dry-Cured Shoulders From Different Iberian Genetic Pig Lines
Efecto Del Macho Finalizador Duroc Sobre El Potencial Proteolítico De La Carne Del Cerdo Ibérico Cruzado Criado En Extremadura
Effects Of Genotypes And Crossbreeding On The Quality Parameters Of Dry-Cured Shoulders From Different Iberian Genetic Pig Lines
Seminal Plasma Annexina2 Protein Is A Relevant Biomarker For Stallions Which Require Removal Of Seminal Plasma For Sperm Survival Upon Refrigeration
Effects Of Genotypes And Crossbreeding On The Quality Parameters Of Dry-Cured Shoulders From Different Iberian Genetic Pig Lines
Seminal Plasma Annexina2 Protein Is A Relevant Biomarker For Stallions Which Require Removal Of Seminal Plasma For Sperm Survival Upon Refrigeration
Proteomic Profiling Of Stallion Spermatozoa Suggests Changes In Sperm Metabolism And Compromised Redox Regulation After Cryopreservation
Seminal Plasma Annexina2 Protein Is A Relevant Biomarker For Stallions Which Require Removal Of Seminal Plasma For Sperm Survival Upon Refrigeration
Proteomic Profiling Of Stallion Spermatozoa Suggests Changes In Sperm Metabolism And Compromised Redox Regulation After Cryopreservation
Innovation In Sensory Assessment Of Meat And Meat Products
Proteomic Profiling Of Stallion Spermatozoa Suggests Changes In Sperm Metabolism And Compromised Redox Regulation After Cryopreservation
Innovation In Sensory Assessment Of Meat And Meat Products
Data Set Of The Proteome Of Fresh And Frozen Thawed Stallion Spermatozoa
Innovation In Sensory Assessment Of Meat And Meat Products
Data Set Of The Proteome Of Fresh And Frozen Thawed Stallion Spermatozoa
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Data Set Of The Proteome Of Fresh And Frozen Thawed Stallion Spermatozoa
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Grupo Operativo Iberianpro: Mejora De La Competitividad Del Cerdo Ibérico Cruzado De Extremadura Criado En Campo.
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Grupo Operativo Iberianpro: Mejora De La Competitividad Del Cerdo Ibérico Cruzado De Extremadura Criado En Campo.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Grupo Operativo Iberianpro: Mejora De La Competitividad Del Cerdo Ibérico Cruzado De Extremadura Criado En Campo.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Chemical-Instrumental-Sensory Traits And Data Mining For Classifying Dry-Cured Iberian Shoulders From Pigs With Different Diets
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Chemical-Instrumental-Sensory Traits And Data Mining For Classifying Dry-Cured Iberian Shoulders From Pigs With Different Diets
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"
Chemical-Instrumental-Sensory Traits And Data Mining For Classifying Dry-Cured Iberian Shoulders From Pigs With Different Diets
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Depletion Of Thiols Leads To Redox Deregulation, Production Of 4-Hydroxinonenal And Sperm Senescence: A Possible Role For Gsh Regulation In Spermatozoa
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Depletion Of Thiols Leads To Redox Deregulation, Production Of 4-Hydroxinonenal And Sperm Senescence: A Possible Role For Gsh Regulation In Spermatozoa
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Depletion Of Thiols Leads To Redox Deregulation, Production Of 4-Hydroxinonenal And Sperm Senescence: A Possible Role For Gsh Regulation In Spermatozoa
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Classifying Different Iberian Pig Genetic Lines By Applying Chemical–instrumental Parameters Of Dry-Cured Iberian Shoulders
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Classifying Different Iberian Pig Genetic Lines By Applying Chemical–instrumental Parameters Of Dry-Cured Iberian Shoulders
Quality Evaluation Of Dry-Cured Shoulder From Different Genetic Lines Of Iberian Pigs
Classifying Different Iberian Pig Genetic Lines By Applying Chemical–instrumental Parameters Of Dry-Cured Iberian Shoulders
Quality Evaluation Of Dry-Cured Shoulder From Different Genetic Lines Of Iberian Pigs
Quality Evaluation Of Dry-Cured Shoulder From Different Genetic Lines Of Iberian Pigs
Quality Evaluation Of Dry-Cured Shoulder From Different Genetic Lines Of Iberian Pigs
Quality Evaluation Of Dry-Cured Shoulder From Different Genetic Lines Of Iberian Pigs
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Quality Evaluation Of Dry-Cured Shoulder From Different Genetic Lines Of Iberian Pigs
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Aplicación De Técnicas Sensoriales Estáticas Y Dinámicas En La Caracterización Sensorial De Productos Cárnicos Curados Deriados Del Cerdo Ibérico
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Aplicación De Técnicas Sensoriales Estáticas Y Dinámicas En La Caracterización Sensorial De Productos Cárnicos Curados Deriados Del Cerdo Ibérico
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Aplicación De Técnicas Sensoriales Estáticas Y Dinámicas En La Caracterización Sensorial De Productos Cárnicos Curados Deriados Del Cerdo Ibérico
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Caracterización Preliminar De Paletas Curadas Procedentes De Tres Estirpes Ibéricas Puras Y De Los Cruces Entre Ellas
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Caracterización Preliminar De Paletas Curadas Procedentes De Tres Estirpes Ibéricas Puras Y De Los Cruces Entre Ellas
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Caracterización Preliminar De Paletas Curadas Procedentes De Tres Estirpes Ibéricas Puras Y De Los Cruces Entre Ellas
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Control De Ácaros En Jamón Curado Mediante La Aplicación De Compuestos Activos Y Su Implicación En La Calidad
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Control De Ácaros En Jamón Curado Mediante La Aplicación De Compuestos Activos Y Su Implicación En La Calidad
Nueva Oferta De Servicios E Innovación Del Sipa
Control De Ácaros En Jamón Curado Mediante La Aplicación De Compuestos Activos Y Su Implicación En La Calidad
Nueva Oferta De Servicios E Innovación Del Sipa
Mediterranean Products
Nueva Oferta De Servicios E Innovación Del Sipa
Mediterranean Products
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Mediterranean Products
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Second-Order Advantage Maintenance With Voltammetric Data Modeling For Quantitation Of Ethiofencarb In The Presence Of Interferences
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Second-Order Advantage Maintenance With Voltammetric Data Modeling For Quantitation Of Ethiofencarb In The Presence Of Interferences
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Second-Order Advantage Maintenance With Voltammetric Data Modeling For Quantitation Of Ethiofencarb In The Presence Of Interferences
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Consideraciones Científico-Técnicas Relevantes Para La Norma Del Ibérico: La Importancia Del Porcentaje Racial En El Etiquetado
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Consideraciones Científico-Técnicas Relevantes Para La Norma Del Ibérico: La Importancia Del Porcentaje Racial En El Etiquetado
Consideraciones Científico-Técnicas Relevantes Para La Norma Del Ibérico: La Importancia Del Porcentaje Racial En El Etiquetado
Consideraciones Científico-Técnicas Relevantes Para La Norma Del Ibérico: La Importancia Del Porcentaje Racial En El Etiquetado
Consideraciones Científico-Técnicas Relevantes Para La Norma Del Ibérico: La Importancia Del Porcentaje Racial En El Etiquetado
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Consideraciones Científico-Técnicas Relevantes Para La Norma Del Ibérico: La Importancia Del Porcentaje Racial En El Etiquetado
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Mediterranean Products
Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage
Mediterranean Products
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Mediterranean Products
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Chemical-Instrumental-Sensory Parameters And Chemometrics As Tools To Discriminate Among The Quality Categories Of Dry-Cured Iberian Shoulder
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Chemical-Instrumental-Sensory Parameters And Chemometrics As Tools To Discriminate Among The Quality Categories Of Dry-Cured Iberian Shoulder
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Chemical-Instrumental-Sensory Parameters And Chemometrics As Tools To Discriminate Among The Quality Categories Of Dry-Cured Iberian Shoulder
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Determination Of Tocopherols In Vegetable Oil Samples By Non-Aqueous Capillary Electrophoresis (Nace) With Fluorimetric Detection
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Determination Of Tocopherols In Vegetable Oil Samples By Non-Aqueous Capillary Electrophoresis (Nace) With Fluorimetric Detection
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Determination Of Tocopherols In Vegetable Oil Samples By Non-Aqueous Capillary Electrophoresis (Nace) With Fluorimetric Detection
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Simultaneous Differential Pulse Adsorptive Stripping Determination Of Imipramine And Its Metabolite Desipramine By The Pls-1 Multivariate Method
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Simultaneous Differential Pulse Adsorptive Stripping Determination Of Imipramine And Its Metabolite Desipramine By The Pls-1 Multivariate Method
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Simultaneous Differential Pulse Adsorptive Stripping Determination Of Imipramine And Its Metabolite Desipramine By The Pls-1 Multivariate Method
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
La Certificación De La Calidad Y De La Alimentación En Jamones Y Paletas Del Cerdo Ibérico
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
La Certificación De La Calidad Y De La Alimentación En Jamones Y Paletas Del Cerdo Ibérico
Determination Of Tricyclic Antidepressants In Human Breast Milk By Capillary Electrophoresis
La Certificación De La Calidad Y De La Alimentación En Jamones Y Paletas Del Cerdo Ibérico
Determination Of Tricyclic Antidepressants In Human Breast Milk By Capillary Electrophoresis
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Determination Of Tricyclic Antidepressants In Human Breast Milk By Capillary Electrophoresis
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
New And Robust Method For The Control Of Pesticide Residues In Tomatoes And Derived Products: Food Safety
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
New And Robust Method For The Control Of Pesticide Residues In Tomatoes And Derived Products: Food Safety
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
New And Robust Method For The Control Of Pesticide Residues In Tomatoes And Derived Products: Food Safety
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Proceso De Obtención Y Transformación Del Jamón Ibérico
Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico
Proceso De Obtención Y Transformación Del Jamón Ibérico
Determination Of Oxidation
Proceso De Obtención Y Transformación Del Jamón Ibérico
Determination Of Oxidation
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Determination Of Oxidation
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Determination Of Oxidation
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Metodiología De La Superficie De Respuesta Para El Desarrollo De Un Método Sensible De Electroforesis Capilar Mediante Stacking Para El Análisis De Antidepresivos Tricíclicos En Suero
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Metodiología De La Superficie De Respuesta Para El Desarrollo De Un Método Sensible De Electroforesis Capilar Mediante Stacking Para El Análisis De Antidepresivos Tricíclicos En Suero
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Metodiología De La Superficie De Respuesta Para El Desarrollo De Un Método Sensible De Electroforesis Capilar Mediante Stacking Para El Análisis De Antidepresivos Tricíclicos En Suero
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Comparative Study Of Different Approaches To The Determination Of Robustness For A Sensitive-Stacking Capillary Electrophoresis Method. Estimation Of System Suitability Test Limits From The Robustness Test
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Comparative Study Of Different Approaches To The Determination Of Robustness For A Sensitive-Stacking Capillary Electrophoresis Method. Estimation Of System Suitability Test Limits From The Robustness Test
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Comparative Study Of Different Approaches To The Determination Of Robustness For A Sensitive-Stacking Capillary Electrophoresis Method. Estimation Of System Suitability Test Limits From The Robustness Test
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Calidad De La Carne De Caza
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Response Surface Methodology In The Development Of A Stacking-Sensitive Capillary Electrophoresis Method By Field-Amplified Injection For The Analysis Of Tricyclic Antidepressants In The Presence Of Salts
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Response Surface Methodology In The Development Of A Stacking-Sensitive Capillary Electrophoresis Method By Field-Amplified Injection For The Analysis Of Tricyclic Antidepressants In The Presence Of Salts
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Response Surface Methodology In The Development Of A Stacking-Sensitive Capillary Electrophoresis Method By Field-Amplified Injection For The Analysis Of Tricyclic Antidepressants In The Presence Of Salts
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Response Surface Methodology For The Optimisation Of Flow-Injection Analysis With In Situ Solvent Extraction And Fluorimetric Assay Of Tricyclic Antidepressants
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Response Surface Methodology For The Optimisation Of Flow-Injection Analysis With In Situ Solvent Extraction And Fluorimetric Assay Of Tricyclic Antidepressants
Response Surface Methodology In The Development Of A Stacking-Sensitive Capillary Electrophoresis Method For The Analysis Of Tricyclic Antidepressants In Human Serum
Response Surface Methodology For The Optimisation Of Flow-Injection Analysis With In Situ Solvent Extraction And Fluorimetric Assay Of Tricyclic Antidepressants
Response Surface Methodology In The Development Of A Stacking-Sensitive Capillary Electrophoresis Method For The Analysis Of Tricyclic Antidepressants In Human Serum
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Response Surface Methodology In The Development Of A Stacking-Sensitive Capillary Electrophoresis Method For The Analysis Of Tricyclic Antidepressants In Human Serum
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
La Calidad De La Carne En Porcino
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
La Calidad De La Carne En Porcino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
La Calidad De La Carne En Porcino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Determination Of Neutral And Cationic Herbicides In Water By Micellar Electrokinetic Capillary Chromatography
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Determination Of Neutral And Cationic Herbicides In Water By Micellar Electrokinetic Capillary Chromatography
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Determination Of Neutral And Cationic Herbicides In Water By Micellar Electrokinetic Capillary Chromatography
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Adaptive Solution To The Mixture Problem With Drift Spectra
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Adaptive Solution To The Mixture Problem With Drift Spectra
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
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