PUBLICACIÓN

Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Pérez-Palacios, T., Eusebio, J., Ferro Palma, S., Carvalho, M.J., Mir-Bel, J., Antequera, T.

2017 INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Food Science (Q2)

JCR: 1.845

SJR: 0.513

CITAS

20

DOI

10.1080/10942912.2017.1291678

EID

2-s2.0-85018315292

ISSN

1094-2912

EISSN

1532-2386

BIBTEX

@article{Antequera2017,title = {Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions},journal = {International Journal of Food Properties},year = {2017},pages = {1-12},author = {P{\'e}rez-Palacios, T. and Eusebio, J. and Ferro Palma, S. and Carvalho, M.J. and Mir-Bel, J. and Antequera, T.}}

AUTORES DE LA UEX

María Trinidad Pérez Palacios
María Teresa Antequera Rojas

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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
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Ingredients
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Ingredients
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Ingredients
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Applying Data Mining And Computer Vision Techniques To Mri To Estimate Quality Traits In Iberian Hams
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Changes In Chemical Composition Of Frozen Coated Fish Products During Deep-Frying
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Assessment Of Hydroxymethylfurfural And Furfural In Commercial Bakery Products
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Anthocyanic Compounds And Antioxidant Capacity In Fortified Wines
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
Determination Of Free Amino Acids In Coated Foods By Gc-Ms: Optimization Of The Extraction Procedure By Using Statistical Design
Optimization And Application Of A Hs-Spme-Gc-Ms Methodology For Quantification Of Furanic Compounds In Espresso Coffee
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
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
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
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Study Of Hydroxymethylfurfural And Furfural Formation In Cakes During Baking In Different Ovens, Using A Validated Multiple-Stage Extraction-Based Analytical Method
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
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 Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
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
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
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 Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Active Contours For Real Time Applications
Effect Of Brine Thawing/salting On Endogenous Enzyme Activity And Sensory Quality Of Iberian Dry-Cured Ham
Active Contours For Real Time Applications
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Active Contours For Real Time Applications
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Mri-Based Analysis Of Feeding Background Effect On Fresh Iberian Ham
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Use Of Simultaneous Brine Thawing/salting In Dry-Cured Iberian Ham Production
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Análisis Computacional De Imágenes De Resonancia Magnética Para Diferenciar Jamones Ibéricos En Función De La Alimentación De Los Cerdos
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Sensory Traits Prediction In Dry-Cured Hams From Fresh Product Via Mri And Lipid Composition
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Anánlisis Cokmputacional De Imágenes De Resonancia Magnética Para Estudiar La Difusión De La Sal En Jamón Ibérico Durante La Etapa De Post-Salado
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
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Analysis Of Phospholipids In Muscle Foods
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Phospholipids In Muscle Foods
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Study Of Salting And Post-Salting Stages Of Fresh And Thawed Iberian Hams
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
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Monitoring The Ripening Process Of Iberian Ham By Computer Vision On Magnetic Resonance Imaging
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Feasible Application Of Shape-Based Classification
Imágenes De Resonancia Magnética: Una Herramienta Útil Para La Caracterización De Productos Ibéricos
Feasible Application Of Shape-Based Classification
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Feasible Application Of Shape-Based Classification
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
3d Reconstruction On Mri To Analyse Marbling And Fat Level In Iberian Loin
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Procesado Del Jamón Ibérico
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Procesado Del Jamón Ibérico
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Procesado Del Jamón Ibérico
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Analyzing Magnetic Resonance Images Of Iberian Pork Loin To Predict Its Sensorial Characteristics
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Thresholding Methods On Mri To Evaluate Intramuscular Fat Level On Iberian Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Prevalencia Y Etiología De Las Mamitis Subclínicas En El Ganado Caprino Lechero De La Comunidad Valenciana
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
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
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Seroprevalencia De Anticuerpos Frente Al Virus De La Diarrea Vírica Bovina En El Ganado Bovino De La Comunidad Autónoma De Madrid
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Evolutionary Active Contours For Muscle Recognition
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Evolutionary Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
Evolutionary Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Computer Vision Algorithms Versus Traditional Methods In Food Technology: The Desired Correlation
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
A Comparison Of Algorithm Design Paradigms In Active Contours For Muscle Recognition
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds In Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Calidad De La Carne De Cerdo Ibérico
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Potential Fields As An External Force And Algorithmic Improvements In Deformable Models
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Mathematical Morphology On Mri For The Determination Of Iberian Ham Fat Content
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Recognizing Marbling In Dry-Cured Iberian Ham By Multiscale Analysis
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Características De Calidad En Carne Fresca De Cerdo Ibérico
A Study Of The Volumetric Decrease In Iberian Ham During Ripening By Analysing Magnetic Resonance Imaging Of Active Contours
Características De Calidad En Carne Fresca De Cerdo Ibérico
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Características De Calidad En Carne Fresca De Cerdo Ibérico
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Parámetros Que Predicen La Calidad De Los Productos De Cerdo Ibérico.
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
Volatile Components Of Dry Cured Iberian Ham
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Testicular Development, Androstenone Levels And Androstenone Odour Of Untreated And Trenbolone Implanted Boars
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
A General Method For The Preparation Of Isoxazol -4-Yl Oxoacids
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Nuevas Perspectivas En La Manipulación Hormonal Del Crecimiento Y La Composición De La Canal En Los Animales De Abasto
Preparation Of 6-(3,5-Dimethylisoxazol-4-Yl)-6-Oxohexanoic Acids Via 3,5-Dimethylisoxazol-4-Ylmagnesium Iodide Or 3,5-Dimethylisoxazol-4-Yllithium
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
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