PUBLICACIÓN

Correlation analysis between acoustic and sensory technique data for cooked pork loin samples

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Gonzalez-Mohino A., Jimenez A., Rufo M., Paniagua J.M., Olegario L.S., Ventanas S.

2021 LWT-FOOD SCIENCE AND TECHNOLOGY

Food Science (Q1)

JCR: 6.056

SJR: 1.059

CITAS

9

DOI

10.1016/j.lwt.2021.110882

EID

2-s2.0-85099405383

ISSN

0023-6438

BIBTEX

@article{Ventanas2021,title = {Correlation analysis between acoustic and sensory technique data for cooked pork loin samples},journal = {LWT},year = {2021},volume = {141},author = {Gonz{\'a}lez-Mohino, A. and Jim{\'e}nez, A. and Rufo, M. and Paniagua, J.M. and Olegario, L.S. and Ventanas, S.}}

AUTORES DE LA UEX

Sonia Ventanas Canillas
María Montaña Rufo Pérez
Lary Souza Olegario
Alberto González-Mohino Jiménez
Jesús Manuel Paniagua Sánchez
Antonio Jiménez Barco

OTRAS PUBLICACIONES DE INTERÉS

Radiocesium Concentration In Migratory Birds Wintering In Spain After The Chernobyl Accident
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Spatial And Temporal Mapping Of Rf Exposure In An Urban Core Using Exposimeter And Gis
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Spatial And Temporal Mapping Of Rf Exposure In An Urban Core Using Exposimeter And Gis
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Spatial And Temporal Mapping Of Rf Exposure In An Urban Core Using Exposimeter And Gis
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
Rapid And Nondestructive Quality Analysis Of Thermally Oxidized Rapeseed Oil Based On Ultrasonic Diagnostic Technology: A Study On Temperature Compensation Mechanisms
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Rapid And Nondestructive Quality Analysis Of Thermally Oxidized Rapeseed Oil Based On Ultrasonic Diagnostic Technology: A Study On Temperature Compensation Mechanisms
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Rapid And Nondestructive Quality Analysis Of Thermally Oxidized Rapeseed Oil Based On Ultrasonic Diagnostic Technology: A Study On Temperature Compensation Mechanisms
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
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
Use Of Non-Destructive Ultrasonic Techniques As Characterization Tools For Different Varieties Of Wine
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Use Of Non-Destructive Ultrasonic Techniques As Characterization Tools For Different Varieties Of Wine
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Use Of Non-Destructive Ultrasonic Techniques As Characterization Tools For Different Varieties Of Wine
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Rf Exposure Assessment By Drone-Based Technology
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Rf Exposure Assessment By Drone-Based Technology
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Rf Exposure Assessment By Drone-Based Technology
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Large-Area Mobile Measurement Of Outdoor Exposure To Radio Frequencies
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Large-Area Mobile Measurement Of Outdoor Exposure To Radio Frequencies
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Large-Area Mobile Measurement Of Outdoor Exposure To Radio Frequencies
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Personal Exposimeter Coupled To A Drone As A System For Measuring Environmental Electromagnetic Fields
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Personal Exposimeter Coupled To A Drone As A System For Measuring Environmental Electromagnetic Fields
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Personal Exposimeter Coupled To A Drone As A System For Measuring Environmental Electromagnetic Fields
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
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
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Spectrophotometric Analysis Of Protein Carbonyls
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Spectrophotometric Analysis Of Protein Carbonyls
Métodos Dinámicos
Spectrophotometric Analysis Of Protein Carbonyls
Métodos Dinámicos
Jamón Ibérico
Métodos Dinámicos
Jamón Ibérico
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Jamón Ibérico
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
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
Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses
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
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
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
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
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
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Dimensionless Coefficients For Assessing Human Exposure To Radio-Frequency Electromagnetic Fields Indoors And Outdoors In Urban Areas
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Dimensionless Coefficients For Assessing Human Exposure To Radio-Frequency Electromagnetic Fields Indoors And Outdoors In Urban Areas
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Dimensionless Coefficients For Assessing Human Exposure To Radio-Frequency Electromagnetic Fields Indoors And Outdoors In Urban Areas
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Application Of Ultrasound For Quality Control Of Torta Del Casar Cheese Ripening
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
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Innovation In Sensory Assessment Of Meat And Meat Products
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Innovation In Sensory Assessment Of Meat And Meat Products
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Innovation In Sensory Assessment Of Meat And Meat Products
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
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
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
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
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
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
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
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
Optimization And Comparison Of Three Spatial Interpolation Methods For Electromagnetic Levels In The Am Band Within An Urban Area
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Optimization And Comparison Of Three Spatial Interpolation Methods For Electromagnetic Levels In The Am Band Within An Urban Area
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Optimization And Comparison Of Three Spatial Interpolation Methods For Electromagnetic Levels In The Am Band Within An Urban Area
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Spectral Analysis To Assess Exposure To Extremely Low Frequency Magnetic Fields In Cars
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Spectral Analysis To Assess Exposure To Extremely Low Frequency Magnetic Fields In Cars
Contributions To Ultrasound Monitoring Of The Process Of Milk Curdling
Spectral Analysis To Assess Exposure To Extremely Low Frequency Magnetic Fields In Cars
Contributions To Ultrasound Monitoring Of The Process Of Milk Curdling
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Contributions To Ultrasound Monitoring Of The Process Of Milk Curdling
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
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
Mediterranean Products
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Mediterranean Products
Exposure Estimates Based On Broadband Elf Magnetic Field Measurements Versus The Icnirp Multiple Frequency Rule
Mediterranean Products
Exposure Estimates Based On Broadband Elf Magnetic Field Measurements Versus The Icnirp Multiple Frequency Rule
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Exposure Estimates Based On Broadband Elf Magnetic Field Measurements Versus The Icnirp Multiple Frequency Rule
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado
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
Assessment Of Wi-Fi Radiation In Indoor Environments Characterizing The Time & Space-Varying Electromagnetic Fields
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Assessment Of Wi-Fi Radiation In Indoor Environments Characterizing The Time & Space-Varying Electromagnetic Fields
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Assessment Of Wi-Fi Radiation In Indoor Environments Characterizing The Time & Space-Varying Electromagnetic Fields
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products
Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas
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
Variability In Electromagnetic Field Levels Over Time, And Monte-Carlo Simulation Of Exposure Parameters
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Variability In Electromagnetic Field Levels Over Time, And Monte-Carlo Simulation Of Exposure Parameters
New Approach Based On Ann And Rbf For Analyzing The Spatial Distribution Of Electromagnetic Field From An Exposure Standpoint
Variability In Electromagnetic Field Levels Over Time, And Monte-Carlo Simulation Of Exposure Parameters
New Approach Based On Ann And Rbf For Analyzing The Spatial Distribution Of Electromagnetic Field From An Exposure Standpoint
New Contributions To Granite Characterization By Ultrasonic Testing
New Approach Based On Ann And Rbf For Analyzing The Spatial Distribution Of Electromagnetic Field From An Exposure Standpoint
New Contributions To Granite Characterization By Ultrasonic Testing
Computing Ground-Wave Electric Field At Mf Band Via Fdtd Method
New Contributions To Granite Characterization By Ultrasonic Testing
Computing Ground-Wave Electric Field At Mf Band Via Fdtd Method
Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.
Computing Ground-Wave Electric Field At Mf Band Via Fdtd Method
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
The Spatial Statistics Formalism Applied To Mapping Electromagnetic Radiation In Urban Areas
Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham
The Spatial Statistics Formalism Applied To Mapping Electromagnetic Radiation In Urban Areas
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
The Spatial Statistics Formalism Applied To Mapping Electromagnetic Radiation In Urban Areas
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Using Shear Ultrasonic Wave Transducers To Study Soft Cheese
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Using Shear Ultrasonic Wave Transducers To Study Soft Cheese
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Using Shear Ultrasonic Wave Transducers To Study Soft Cheese
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Estimation Of Uncertainties In Electric Field Exposure From Medium-Frequency Am Broadcast Transmitters
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Estimation Of Uncertainties In Electric Field Exposure From Medium-Frequency Am Broadcast Transmitters
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Estimation Of Uncertainties In Electric Field Exposure From Medium-Frequency Am Broadcast Transmitters
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Los Residuos Son Siempre De Otro
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Los Residuos Son Siempre De Otro
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Los Residuos Son Siempre De Otro
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Exposure To High-Frequency Electromagnetic Fields (100 Khz-2 Ghz) In Extremadura (Spain)
Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems
Exposure To High-Frequency Electromagnetic Fields (100 Khz-2 Ghz) In Extremadura (Spain)
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Exposure To High-Frequency Electromagnetic Fields (100 Khz-2 Ghz) In Extremadura (Spain)
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
Medium Wave Exposure Characterisation Using Exposure Quotients
Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams
Medium Wave Exposure Characterisation Using Exposure Quotients
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Medium Wave Exposure Characterisation Using Exposure Quotients
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
Ultrasonic Evaluation Of Dimensional And Technological Parameters Of Cement Mortars
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Ultrasonic Evaluation Of Dimensional And Technological Parameters Of Cement Mortars
Preliminary Study To Assess Ultrasonic Characteristics Of Torta Del Casar - Type Cheese
Ultrasonic Evaluation Of Dimensional And Technological Parameters Of Cement Mortars
Preliminary Study To Assess Ultrasonic Characteristics Of Torta Del Casar - Type Cheese
Electrical Stimulation Vs Thermal Effects In A Complex Electromagnetic Environment
Preliminary Study To Assess Ultrasonic Characteristics Of Torta Del Casar - Type Cheese
Electrical Stimulation Vs Thermal Effects In A Complex Electromagnetic Environment
Study Of The Comparative Dynamics Of The Incorporation Of Tissue Free-Water Tritium (Tfwt) In Bulrushes (Typha Latifolia) And Carp (Cyprinus Carpio) In The Almaraz Nuclear Power Plant Cooling Reservoir
Electrical Stimulation Vs Thermal Effects In A Complex Electromagnetic Environment
Study Of The Comparative Dynamics Of The Incorporation Of Tissue Free-Water Tritium (Tfwt) In Bulrushes (Typha Latifolia) And Carp (Cyprinus Carpio) In The Almaraz Nuclear Power Plant Cooling Reservoir
Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds
Study Of The Comparative Dynamics Of The Incorporation Of Tissue Free-Water Tritium (Tfwt) In Bulrushes (Typha Latifolia) And Carp (Cyprinus Carpio) In The Almaraz Nuclear Power Plant Cooling Reservoir
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
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Proceso De Obtención Y Transformación Del Jamón Ibérico
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
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Determination Of Oxidation
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
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
Exposure To Extremely Low Frequency Magnetic Fields In An Urban Area
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Exposure To Extremely Low Frequency Magnetic Fields In An Urban Area
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
Exposure To Extremely Low Frequency Magnetic Fields In An Urban Area
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
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
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
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
Modelo De Propagación Magnética De Alta Frecuencia En La Ciudad De Cáceres
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Modelo De Propagación Magnética De Alta Frecuencia En La Ciudad De Cáceres
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Modelo De Propagación Magnética De Alta Frecuencia En La Ciudad De Cáceres
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Modelización De Estructuras Históricas: Aplicación Al Acueducto De San Lázaro Mérida
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
Aplicación De Ensayos No Destructivos (End) Para La Conservación Del Patrimonio Histórico De Mérida: Arco De Trajano Y Templo De Diana
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Aplicación De Ensayos No Destructivos (End) Para La Conservación Del Patrimonio Histórico De Mérida: Arco De Trajano Y Templo De Diana
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Aplicación De Ensayos No Destructivos (End) Para La Conservación Del Patrimonio Histórico De Mérida: Arco De Trajano Y Templo De Diana
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
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
Spectral Analysis And Measurements Of Exposure To Magnetic Fields (Up To 32 Khz) In Private And Public Transport
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Spectral Analysis And Measurements Of Exposure To Magnetic Fields (Up To 32 Khz) In Private And Public Transport
Characterization Of Cement Mortars With Ultrasonic Testing
Spectral Analysis And Measurements Of Exposure To Magnetic Fields (Up To 32 Khz) In Private And Public Transport
Characterization Of Cement Mortars With Ultrasonic Testing
Archaeological Sites Studies Based On Neural Computation Techniques
Characterization Of Cement Mortars With Ultrasonic Testing
Archaeological Sites Studies Based On Neural Computation Techniques
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Archaeological Sites Studies Based On Neural Computation Techniques
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
Exposure Assessment Of Elf Magnetic Fields In Urban Environments In Extremadura (Spain)
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Exposure Assessment Of Elf Magnetic Fields In Urban Environments In Extremadura (Spain)
Characterization And Hardening Of Concrete With Ultrasonic Testing
Exposure Assessment Of Elf Magnetic Fields In Urban Environments In Extremadura (Spain)
Characterization And Hardening Of Concrete With Ultrasonic Testing
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Characterization And Hardening Of Concrete With Ultrasonic Testing
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Test Site For The Analysis Of Subsoil Gpr Signal Propagation
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Test Site For The Analysis Of Subsoil Gpr Signal Propagation
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
Test Site For The Analysis Of Subsoil Gpr Signal Propagation
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
Effect Of Water Purification On Its Radioactive Content
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Effect Of Water Purification On Its Radioactive Content
Effect Of Water Purification On Its Radioactive Content
Effect Of Water Purification On Its Radioactive Content
Effect Of Water Purification On Its Radioactive Content
Levantamiento Gravimétrico De Mérida
Effect Of Water Purification On Its Radioactive Content
Levantamiento Gravimétrico De Mérida
Propuesta De Actuación Con Tecnologías Acústicas E Informáticas Para Mejorar El Acceso Del Colectivo Hipoacústico A La Sociedad De La Información.
Levantamiento Gravimétrico De Mérida
Propuesta De Actuación Con Tecnologías Acústicas E Informáticas Para Mejorar El Acceso Del Colectivo Hipoacústico A La Sociedad De La Información.
Exposición A Campos Magnéticos En El Ambiente Educativo
Propuesta De Actuación Con Tecnologías Acústicas E Informáticas Para Mejorar El Acceso Del Colectivo Hipoacústico A La Sociedad De La Información.
Exposición A Campos Magnéticos En El Ambiente Educativo
Rutherford Simple And Multiple Scattering By Computer Simulation
Exposición A Campos Magnéticos En El Ambiente Educativo
Rutherford Simple And Multiple Scattering By Computer Simulation
Influence Of Physicochemical Characteristics Of Freshwater On Artificial Radioactivity Content
Rutherford Simple And Multiple Scattering By Computer Simulation
Influence Of Physicochemical Characteristics Of Freshwater On Artificial Radioactivity Content
Seasonal Variations In Radionuclide Transfer In A Mediterranean Grazing-Land Ecosystem
Influence Of Physicochemical Characteristics Of Freshwater On Artificial Radioactivity Content
Seasonal Variations In Radionuclide Transfer In A Mediterranean Grazing-Land Ecosystem
Radiocaesium And Radiostrontium Uptake By Fruit Bodies Of Pleurotus Eryngii Via Mycelium, Soil And Aerial Absorption
Seasonal Variations In Radionuclide Transfer In A Mediterranean Grazing-Land Ecosystem
Radiocaesium And Radiostrontium Uptake By Fruit Bodies Of Pleurotus Eryngii Via Mycelium, Soil And Aerial Absorption
Radiocaesium And Radiostrontium Uptake By Turnips And Broad Beans Via Leaf And Root Absorption
Radiocaesium And Radiostrontium Uptake By Fruit Bodies Of Pleurotus Eryngii Via Mycelium, Soil And Aerial Absorption
Radiocaesium And Radiostrontium Uptake By Turnips And Broad Beans Via Leaf And Root Absorption
Dynamics Of 90sr And 137cs In A Soil-Plant System Of A Mediterranean Ecosystem
Radiocaesium And Radiostrontium Uptake By Turnips And Broad Beans Via Leaf And Root Absorption
Dynamics Of 90sr And 137cs In A Soil-Plant System Of A Mediterranean Ecosystem
226ra/228ra Using Disequilibrium To Determine The Residence Half- Lives Of Radium In Vegetation Compartments
Dynamics Of 90sr And 137cs In A Soil-Plant System Of A Mediterranean Ecosystem
226ra/228ra Using Disequilibrium To Determine The Residence Half- Lives Of Radium In Vegetation Compartments
Procedure For Simultaneous Determination Of 223,224,226,228ra By Alpha And Gamma Spectrometry
226ra/228ra Using Disequilibrium To Determine The Residence Half- Lives Of Radium In Vegetation Compartments
Procedure For Simultaneous Determination Of 223,224,226,228ra By Alpha And Gamma Spectrometry
Percolation Theory And The Spin-1/2 Ising Model For Ferromagnets At Low Temperatures. A Didactic Application
Procedure For Simultaneous Determination Of 223,224,226,228ra By Alpha And Gamma Spectrometry
Percolation Theory And The Spin-1/2 Ising Model For Ferromagnets At Low Temperatures. A Didactic Application
Determination Of The Dose Rate From External Irradiation. Geological Considerations In Sampling Optimization
Percolation Theory And The Spin-1/2 Ising Model For Ferromagnets At Low Temperatures. A Didactic Application
Determination Of The Dose Rate From External Irradiation. Geological Considerations In Sampling Optimization
Puesta A Punto De Un Equipo De Centelleo Líquido Y Ultrabajo Fondo Para La Medida De Tritio En Muestras Ambientales De Agua
Determination Of The Dose Rate From External Irradiation. Geological Considerations In Sampling Optimization
Puesta A Punto De Un Equipo De Centelleo Líquido Y Ultrabajo Fondo Para La Medida De Tritio En Muestras Ambientales De Agua
Temporal Evolution Of The3h Levels In The Surface Waters Around The Almaraz Nuclear Power Plant
Puesta A Punto De Un Equipo De Centelleo Líquido Y Ultrabajo Fondo Para La Medida De Tritio En Muestras Ambientales De Agua
Temporal Evolution Of The3h Levels In The Surface Waters Around The Almaraz Nuclear Power Plant
Recent Evolution Of The Overall Radioactive Levels In The Ice Of Livingston Island (Antarctica)
Temporal Evolution Of The3h Levels In The Surface Waters Around The Almaraz Nuclear Power Plant
Recent Evolution Of The Overall Radioactive Levels In The Ice Of Livingston Island (Antarctica)
Bio-Availability And Transfer Of Natural Radionuclides In A Mediterranean Ecosystem
Recent Evolution Of The Overall Radioactive Levels In The Ice Of Livingston Island (Antarctica)
Bio-Availability And Transfer Of Natural Radionuclides In A Mediterranean Ecosystem
Analysis Of The Temporal Evolution Of Atmospheric 7be As A Vector Of The Behavior Of Other Radionuclides In The Atmosphere
Bio-Availability And Transfer Of Natural Radionuclides In A Mediterranean Ecosystem
Analysis Of The Temporal Evolution Of Atmospheric 7be As A Vector Of The Behavior Of Other Radionuclides In The Atmosphere
Relative Sorption Of 137cs And 90sr In Soil: Influence Of Particle Size, Organic Matter Content And Ph
Analysis Of The Temporal Evolution Of Atmospheric 7be As A Vector Of The Behavior Of Other Radionuclides In The Atmosphere
Relative Sorption Of 137cs And 90sr In Soil: Influence Of Particle Size, Organic Matter Content And Ph
Factors Determining The Radioactivity Levels Of Waters In The Province Of Cáceres (Spain)
Relative Sorption Of 137cs And 90sr In Soil: Influence Of Particle Size, Organic Matter Content And Ph
Factors Determining The Radioactivity Levels Of Waters In The Province Of Cáceres (Spain)
Influence Of Geology And Soil Particle Size On The Surface-Area/volume Activity Ratio For Natural Radionuclides
Factors Determining The Radioactivity Levels Of Waters In The Province Of Cáceres (Spain)
Influence Of Geology And Soil Particle Size On The Surface-Area/volume Activity Ratio For Natural Radionuclides
Aten, A Didactic Program To Study Gamma Radiation Attenuation Through Matter
Influence Of Geology And Soil Particle Size On The Surface-Area/volume Activity Ratio For Natural Radionuclides
Aten, A Didactic Program To Study Gamma Radiation Attenuation Through Matter
Radioactive Concentrations Of The Livingston Island Soils (Antartica). Dosimetry Considerations
Aten, A Didactic Program To Study Gamma Radiation Attenuation Through Matter
Radioactive Concentrations Of The Livingston Island Soils (Antartica). Dosimetry Considerations
Natural And Artificial Radioactivity Levels In Livingston Island (Antarctic Regions)
Radioactive Concentrations Of The Livingston Island Soils (Antartica). Dosimetry Considerations
Natural And Artificial Radioactivity Levels In Livingston Island (Antarctic Regions)
Natural Radionuclide Distribution In Soils Of Cáceres (Spain): Dosimetry Implications
Natural And Artificial Radioactivity Levels In Livingston Island (Antarctic Regions)
Natural Radionuclide Distribution In Soils Of Cáceres (Spain): Dosimetry Implications
Surface And Depth Fallout Distribution Of137cs And90sr In Soils Of Caceres (Spain). Dose Commitments Due To External Irradiation
Natural Radionuclide Distribution In Soils Of Cáceres (Spain): Dosimetry Implications
Surface And Depth Fallout Distribution Of137cs And90sr In Soils Of Caceres (Spain). Dose Commitments Due To External Irradiation
Development And Operativity Of A Real-Time Radiological Monitoring Network Centred On The Nuclear Power Plant Of Almaraz (Spain)
Surface And Depth Fallout Distribution Of137cs And90sr In Soils Of Caceres (Spain). Dose Commitments Due To External Irradiation
Development And Operativity Of A Real-Time Radiological Monitoring Network Centred On The Nuclear Power Plant Of Almaraz (Spain)
Determination Of 89sr And 90sr Radioactive Concentrations From Least-Squares Fits To The Growth/decay Curves
Development And Operativity Of A Real-Time Radiological Monitoring Network Centred On The Nuclear Power Plant Of Almaraz (Spain)
Determination Of 89sr And 90sr Radioactive Concentrations From Least-Squares Fits To The Growth/decay Curves
Natural Radioactivity In Soils Of The Province Of Caceres (Spain)
Determination Of 89sr And 90sr Radioactive Concentrations From Least-Squares Fits To The Growth/decay Curves
Natural Radioactivity In Soils Of The Province Of Caceres (Spain)
The Program Espec For The Analysis Of Gamma Spectra Of Environmental Samples
Natural Radioactivity In Soils Of The Province Of Caceres (Spain)
The Program Espec For The Analysis Of Gamma Spectra Of Environmental Samples
Radiological Impact Of The Almaraz Nuclear Power Plant (Spain) During 1986 To 1989 On The Surrounding Environment
The Program Espec For The Analysis Of Gamma Spectra Of Environmental Samples
Radiological Impact Of The Almaraz Nuclear Power Plant (Spain) During 1986 To 1989 On The Surrounding Environment
Radiocesium And Radiostrontium Levels In Song-Thrushes (Turdus Philomelos) Captured In Two Regions Of Spain
Radiological Impact Of The Almaraz Nuclear Power Plant (Spain) During 1986 To 1989 On The Surrounding Environment
Radiocesium And Radiostrontium Levels In Song-Thrushes (Turdus Philomelos) Captured In Two Regions Of Spain
A Monte Carlo Based Method Of Including Gamma Self-Absorption For The Analysis Of Environmental Samples
Radiocesium And Radiostrontium Levels In Song-Thrushes (Turdus Philomelos) Captured In Two Regions Of Spain
A Monte Carlo Based Method Of Including Gamma Self-Absorption For The Analysis Of Environmental Samples
Computer Simulated Behaviour Of A System Of Molecules In An Isolated Container
A Monte Carlo Based Method Of Including Gamma Self-Absorption For The Analysis Of Environmental Samples
Computer Simulated Behaviour Of A System Of Molecules In An Isolated Container
Radiocesium Concentration In Migratory Birds Wintering In Spain After The Chernobyl Accident
Computer Simulated Behaviour Of A System Of Molecules In An Isolated Container
Radiocesium Concentration In Migratory Birds Wintering In Spain After The Chernobyl Accident
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
WEB ACCESIBLE