PUBLICACIÓN

Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Carrapiso A.I., Martillanes S., Delgado-Adamez J., Ramirez R.

2022 Food Chemistry

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

JCR: 8.8

SJR: 1.624

CITAS

5

DOI

10.1016/j.foodchem.2021.131651

EID

2-s2.0-85119925963

ISSN

0308-8146

EISSN

1873-7072

BIBTEX

@article{Carrapiso2022,title = {Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham},journal = {Food Chemistry},year = {2022},volume = {375},author = {Carrapiso, A.I. and Martillanes, S. and Delgado-Ad{\'a}mez, J. and Ram{\'i}rez, R.}}

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez

OTRAS PUBLICACIONES DE INTERÉS

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Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
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Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
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Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
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Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
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¿saben Estudiar Nuestros Alumnos?
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Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
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Effect Of Fat Content On Flavour Release From Sausages
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Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
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Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
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Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
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Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
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La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
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Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
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La Grasa Intramuscular Y La Calidad Del Jamón
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Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
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Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
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