Portal Investigación UEx

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

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

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

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

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

Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

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

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

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

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Effect Of 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

Analysis Of Lipids And Lipid Oxidation Products

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

Analysis Of Lipids And Lipid Oxidation Products

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

Analysis Of Lipids And Lipid Oxidation Products

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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