PUBLICACIÓN

Impact of Sustained Fructose Consumption on Gastrointestinal Function and Health in Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, and Shifted Fecal Microbiota

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Sanchez-Terron G., Martinez R., Ruiz J., Luna C., Estevez M.

2023 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemistry (miscellaneous) (Q1), Agricultural and Biological Sciences (miscellaneous) (Q1)

JCR: 5.7

SJR: 1.114

CITAS

3

DOI

10.1021/acs.jafc.3c04515

EID

2-s2.0-85175661504

ISSN

0021-8561

EISSN

1520-5118

AUTORES DE LA UEX

Mario Estévez García
María Guadalupe Sánchez Terrón
Jorge Ruiz Carrascal

OTRAS PUBLICACIONES DE INTERÉS

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Special Issue On Ultra-Processed Foods
Oxidative Stress-Induced Changes In Wooden Breast And Mitigation Strategies: A Review
Special Issue On Ultra-Processed Foods
Oxidative Stress-Induced Changes In Wooden Breast And Mitigation Strategies: A Review
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Oxidative Stress-Induced Changes In Wooden Breast And Mitigation Strategies: A Review
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Metabolomic Profiling Of Iberian Dry-Cured Ham: Preliminary Approach To Discriminate Between Hams From Different Commercial Categories
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Metabolomic Profiling Of Iberian Dry-Cured Ham: Preliminary Approach To Discriminate Between Hams From Different Commercial Categories
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Metabolomic Profiling Of Iberian Dry-Cured Ham: Preliminary Approach To Discriminate Between Hams From Different Commercial Categories
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Mycobacterium Tuberculosis Complex In Domestic Goats In Southern Spain
Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor
Mycobacterium Tuberculosis Complex In Domestic Goats In Southern Spain
Emergence Of Epizootic Hemorrhagic Disease In Red Deer (Cervus Elaphus), Spain, 2022
Mycobacterium Tuberculosis Complex In Domestic Goats In Southern Spain
Emergence Of Epizootic Hemorrhagic Disease In Red Deer (Cervus Elaphus), Spain, 2022
Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites
Emergence Of Epizootic Hemorrhagic Disease In Red Deer (Cervus Elaphus), Spain, 2022
Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites
Occurrence Of Coxiella Burnetii In Wild Lagomorphs And Their Ticks In Spanish Mediterranean Ecosystems
Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites
Occurrence Of Coxiella Burnetii In Wild Lagomorphs And Their Ticks In Spanish Mediterranean Ecosystems
Epidemiological Surveillance Of Leishmania Infantum In Wild Lagomorphs In Spanish Mediterranean Ecosystems
Occurrence Of Coxiella Burnetii In Wild Lagomorphs And Their Ticks In Spanish Mediterranean Ecosystems
Epidemiological Surveillance Of Leishmania Infantum In Wild Lagomorphs In Spanish Mediterranean Ecosystems
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Epidemiological Surveillance Of Leishmania Infantum In Wild Lagomorphs In Spanish Mediterranean Ecosystems
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Selenium, Muscle Redox Status And Meat Quality In Ruminants
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Selenium, Muscle Redox Status And Meat Quality In Ruminants
Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model
Selenium, Muscle Redox Status And Meat Quality In Ruminants
Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model
Crosstalk Between Dietary Pomegranate And Gut Microbiota: Evidence Of Health Benefits
Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model
Crosstalk Between Dietary Pomegranate And Gut Microbiota: Evidence Of Health Benefits
Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk?
Crosstalk Between Dietary Pomegranate And Gut Microbiota: Evidence Of Health Benefits
Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk?
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Ultra-Processed Vegan Foods: Healthy Alternatives To Animal-Source Foods Or Avoidable Junk?
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats
The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review
Gastrointestinal Fate Of Proteins From Commercial Plant–based Meat Analogs: Silent Passage Through The Stomach, Oxidative Stress In Intestine, And Gut Dysbiosis In Wistar Rats
The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review
Mapping The Risk Of Exposure To Crimean-Congo Haemorrhagic Fever Virus In The Iberian Peninsula Using Eurasian Wild Boar (Sus Scrofa) As A Model
The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review
Mapping The Risk Of Exposure To Crimean-Congo Haemorrhagic Fever Virus In The Iberian Peninsula Using Eurasian Wild Boar (Sus Scrofa) As A Model
Fatal Leptospirosis In Endangered Barbary Macaques (Macaca Sylvanus) Kept In Captivity: Assessing The Role Of Sympatric Rodents
Mapping The Risk Of Exposure To Crimean-Congo Haemorrhagic Fever Virus In The Iberian Peninsula Using Eurasian Wild Boar (Sus Scrofa) As A Model
Fatal Leptospirosis In Endangered Barbary Macaques (Macaca Sylvanus) Kept In Captivity: Assessing The Role Of Sympatric Rodents
Ejecución Del Programa De Vigilancia Epidemiológica Y De Emergencias Sanitarias De La Fauna Silvestre En El Parque Natural Los Alcornocales
Fatal Leptospirosis In Endangered Barbary Macaques (Macaca Sylvanus) Kept In Captivity: Assessing The Role Of Sympatric Rodents
Ejecución Del Programa De Vigilancia Epidemiológica Y De Emergencias Sanitarias De La Fauna Silvestre En El Parque Natural Los Alcornocales
Alginate-Based Edible Coating Impregnated With Phenolic-Rich Extract From Acorns Improves Oxidative Stability And Odor Liking In Ready-To-Eat Chicken Patties
Ejecución Del Programa De Vigilancia Epidemiológica Y De Emergencias Sanitarias De La Fauna Silvestre En El Parque Natural Los Alcornocales
Alginate-Based Edible Coating Impregnated With Phenolic-Rich Extract From Acorns Improves Oxidative Stability And Odor Liking In Ready-To-Eat Chicken Patties
Xvii Premio “ilustre Colegio Oficial De Veterinarios De Madrid” Monitorización De La Circulación De Leishmania Infantum En Primates No Humanos En Cautividad En España
Alginate-Based Edible Coating Impregnated With Phenolic-Rich Extract From Acorns Improves Oxidative Stability And Odor Liking In Ready-To-Eat Chicken Patties
Xvii Premio “ilustre Colegio Oficial De Veterinarios De Madrid” Monitorización De La Circulación De Leishmania Infantum En Primates No Humanos En Cautividad En España
Tuberculosis Caprina En Andalucía: Avances En El Conocimiento Para La Lucha Integral Bajo Un Enfoque De Una Sola Salud
Xvii Premio “ilustre Colegio Oficial De Veterinarios De Madrid” Monitorización De La Circulación De Leishmania Infantum En Primates No Humanos En Cautividad En España
Tuberculosis Caprina En Andalucía: Avances En El Conocimiento Para La Lucha Integral Bajo Un Enfoque De Una Sola Salud
Oxidative Stability Of White Striping Chicken Breasts: Effect Of Cold Storage And Heat Treatments
Tuberculosis Caprina En Andalucía: Avances En El Conocimiento Para La Lucha Integral Bajo Un Enfoque De Una Sola Salud
Oxidative Stability Of White Striping Chicken Breasts: Effect Of Cold Storage And Heat Treatments
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Oxidative Stability Of White Striping Chicken Breasts: Effect Of Cold Storage And Heat Treatments
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Monitoring The Epidemic Of West Nile Virus In Equids In Spain, 2020–2021
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Monitoring The Epidemic Of West Nile Virus In Equids In Spain, 2020–2021
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Monitoring The Epidemic Of West Nile Virus In Equids In Spain, 2020–2021
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Dirofilaria Immitis In Pet Dogs From The Metropolitan Area Of The Colombian Caribbean
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Dirofilaria Immitis In Pet Dogs From The Metropolitan Area Of The Colombian Caribbean
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Dirofilaria Immitis In Pet Dogs From The Metropolitan Area Of The Colombian Caribbean
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Combination With Annual Deworming Treatments Does Not Enhance The Effects Of Pcv2 Vaccination On The Development Of Tb In Wild Boar Populations
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Combination With Annual Deworming Treatments Does Not Enhance The Effects Of Pcv2 Vaccination On The Development Of Tb In Wild Boar Populations
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Combination With Annual Deworming Treatments Does Not Enhance The Effects Of Pcv2 Vaccination On The Development Of Tb In Wild Boar Populations
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Effect Of Feed Supplementation With Probiotics And Postbiotics On Strength And Health Status Of Honey Bee (Apis Mellifera) Hives During Late Spring
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Effect Of Feed Supplementation With Probiotics And Postbiotics On Strength And Health Status Of Honey Bee (Apis Mellifera) Hives During Late Spring
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Effect Of Feed Supplementation With Probiotics And Postbiotics On Strength And Health Status Of Honey Bee (Apis Mellifera) Hives During Late Spring
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Métodos Dinámicos
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Métodos Dinámicos
Valoración Del Uso De Suplementos Proteicos En Formato Líquido Para Recuperación De Colonias Posinvernada Y Estimulación Temprana
Métodos Dinámicos
Valoración Del Uso De Suplementos Proteicos En Formato Líquido Para Recuperación De Colonias Posinvernada Y Estimulación Temprana
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Valoración Del Uso De Suplementos Proteicos En Formato Líquido Para Recuperación De Colonias Posinvernada Y Estimulación Temprana
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Melatonin Modulates Metabolic Adaptation Of Pancreatic Stellate Cells Subjected To Hypoxia
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Melatonin Modulates Metabolic Adaptation Of Pancreatic Stellate Cells Subjected To Hypoxia
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Melatonin Modulates Metabolic Adaptation Of Pancreatic Stellate Cells Subjected To Hypoxia
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Valoración Del Efecto Beneficioso De Los Probióticos Y Postbióticos En El Estado Sanitario Y La Productividad De La Colmena
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Valoración Del Efecto Beneficioso De Los Probióticos Y Postbióticos En El Estado Sanitario Y La Productividad De La Colmena
Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast
Valoración Del Efecto Beneficioso De Los Probióticos Y Postbióticos En El Estado Sanitario Y La Productividad De La Colmena
Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Effect Of Refrigeration And Freezing On The Oxidative Stability Of Wb Chicken Breast
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Effect Of Feeding Carob (Ceratonia Siliqua L.) Pulp Powder To Broiler Chicken On Growth Performance, Intestinal Microbiota, Carcass Traits, And Meat Quality
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Effect Of Feeding Carob (Ceratonia Siliqua L.) Pulp Powder To Broiler Chicken On Growth Performance, Intestinal Microbiota, Carcass Traits, And Meat Quality
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Effect Of Feeding Carob (Ceratonia Siliqua L.) Pulp Powder To Broiler Chicken On Growth Performance, Intestinal Microbiota, Carcass Traits, And Meat Quality
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
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
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
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
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound
An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503
Improving The Poor Texture And Technological Properties Of Chicken Wooden Breast By Enzymatic Hydrolysis And Low-Frequency Ultrasound
An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503
Protein Carbonylation In Food And Nutrition: A Concise Update
An In Vitro Assay Of The Effect Of Lysine Oxidation End-Product, Α-Aminoadipic Acid, On The Redox Status And Gene Expression In Probiotic Lactobacillus Reuteri Pl503
Protein Carbonylation In Food And Nutrition: A Concise Update
Exploring The Prospects Of The Fifth Quarter In The 21st Century
Protein Carbonylation In Food And Nutrition: A Concise Update
Exploring The Prospects Of The Fifth Quarter In The 21st Century
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Exploring The Prospects Of The Fifth Quarter In The 21st Century
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Recent Advances In Meat Oxidation
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Recent Advances In Meat Oxidation
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Recent Advances In Meat Oxidation
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Meat And Human Health—current Knowledge And Research Gaps
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Meat And Human Health—current Knowledge And Research Gaps
Host Genetic Diversity And Infectious Diseases. Focus On Wild Boar, Red Deer And Tuberculosis
Meat And Human Health—current Knowledge And Research Gaps
Host Genetic Diversity And Infectious Diseases. Focus On Wild Boar, Red Deer And Tuberculosis
Identification Of The Pseudomonas Fluorescens Group As Being Responsible For Blue Pigment On Fresh Cheese
Host Genetic Diversity And Infectious Diseases. Focus On Wild Boar, Red Deer And Tuberculosis
Identification Of The Pseudomonas Fluorescens Group As Being Responsible For Blue Pigment On Fresh Cheese
Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation
Identification Of The Pseudomonas Fluorescens Group As Being Responsible For Blue Pigment On Fresh Cheese
Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation
Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives
Freezing Of Meat And Aquatic Food: Underlying Mechanisms And Implications On Protein Oxidation
Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions
Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Computer Vision Techniques On Magnetic Resonance Images For The Non-Destructive Classification And Quality Prediction Of Chicken Breasts Affected By The White-Striping Myopathy
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract
Melatonin Modulates The Antioxidant Defenses And The Expression Of Proinflammatory Mediators In Pancreatic Stellate Cells Subjected To Hypoxia
Inhibition Of Protein And Lipid Oxidation In Ready-To-Eat Chicken Patties By A Spondias Mombin L. Bagasse Phenolic-Rich Extract
Melatonin Modulates The Antioxidant Defenses And The Expression Of Proinflammatory Mediators In Pancreatic Stellate Cells Subjected To Hypoxia
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Melatonin Modulates The Antioxidant Defenses And The Expression Of Proinflammatory Mediators In Pancreatic Stellate Cells Subjected To Hypoxia
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Allysine And Α-Aminoadipic Acid As Markers Of The Glyco-Oxidative Damage To Human Serum Albumin Under Pathological Glucose Concentrations
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Allysine And Α-Aminoadipic Acid As Markers Of The Glyco-Oxidative Damage To Human Serum Albumin Under Pathological Glucose Concentrations
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Allysine And Α-Aminoadipic Acid As Markers Of The Glyco-Oxidative Damage To Human Serum Albumin Under Pathological Glucose Concentrations
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Ectima Contagioso
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Ectima Contagioso
Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Ectima Contagioso
Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Principales Enfermedades Infecciosas Y Parasitarias En El Ganado Ovino Y Caprino Extensivo
Estrategias Innovadoras Para Proteger A Ala Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Principales Enfermedades Infecciosas Y Parasitarias En El Ganado Ovino Y Caprino Extensivo
Listeriosis
Principales Enfermedades Infecciosas Y Parasitarias En El Ganado Ovino Y Caprino Extensivo
Listeriosis
Dermatofitosis En Las Especies De Abasto. Tiñas, Un Riesgo Sanitario Con Defecto Estético (Y Ii)
Listeriosis
Dermatofitosis En Las Especies De Abasto. Tiñas, Un Riesgo Sanitario Con Defecto Estético (Y Ii)
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Dermatofitosis En Las Especies De Abasto. Tiñas, Un Riesgo Sanitario Con Defecto Estético (Y Ii)
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
Melatonin Modulates Red-Ox State And Decreases Viability Of Rat Pancreatic Stellate Cells
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map
The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
The Lysine Derivative Aminoadipic Acid, A Biomarker Of Protein Oxidation And Diabetes-Risk, Induces Production Of Reactive Oxygen Species And Impairs Trypsin Secretion In Mouse Pancreatic Acinar Cells
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Occurrence Of Wooden Breast And White Striping In Brazilian Slaughtering Plants And Use Of Near-Infrared Spectroscopy And Multivariate Analysis To Identify Affected Chicken Breasts
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Noxious Effects Of Selected Food-Occurring Oxidized Amino Acids On Differentiated Caco-2 Intestinal Human Cells
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Pancreatic Stellate Cells Exhibit Adaptation To Oxidative Stress Evoked By Hypoxia
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
A Chemometric Approach To Establish Underlying Connections Between Lipid And Protein Oxidation And Instrumental Color And Texture Characteristics In Brazilian Dry-Cured Loin
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Innovation In Sensory Assessment Of Meat And Meat Products
Chicken Combs And Wattles As Sources Of Bioactive Peptides: Optimization Of Hydrolysis, Identification By Lc-Esi-Ms2 And Bioactivity Assessment
Innovation In Sensory Assessment Of Meat And Meat Products
Analysis Of Lipids And Lipid Oxidation Products
Innovation In Sensory Assessment Of Meat And Meat Products
Analysis Of Lipids And Lipid Oxidation Products
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Analysis Of Lipids And Lipid Oxidation Products
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Outbreaks Of Antimicrobial Resistant Salmonella Choleraesuis In Wild Boars Piglets From Central-Western Spain
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Outbreaks Of Antimicrobial Resistant Salmonella Choleraesuis In Wild Boars Piglets From Central-Western Spain
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Outbreaks Of Antimicrobial Resistant Salmonella Choleraesuis In Wild Boars Piglets From Central-Western Spain
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Enfermedades Emergentes Y Bioseguridad En Explotaciones Ovinas Y Caprinas
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Enfermedades Emergentes Y Bioseguridad En Explotaciones Ovinas Y Caprinas
La Tuberculosis En El Cerdo.
Enfermedades Emergentes Y Bioseguridad En Explotaciones Ovinas Y Caprinas
La Tuberculosis En El Cerdo.
Procesos Podales Infecciosos En Ovino: Pedero
La Tuberculosis En El Cerdo.
Procesos Podales Infecciosos En Ovino: Pedero
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Procesos Podales Infecciosos En Ovino: Pedero
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Survey Of Aujeszky’s Disease Virus In Hunting Dogs From Spain
Sous-Vide Cooking Of Meat: A Maillarized Approach
Survey Of Aujeszky’s Disease Virus In Hunting Dogs From Spain
Nasal Shedding Of Mycobacterium Tuberculosis In Wild Boar Is Related To Generalised Tuberculosis And Concomitant Infections
Survey Of Aujeszky’s Disease Virus In Hunting Dogs From Spain
Nasal Shedding Of Mycobacterium Tuberculosis In Wild Boar Is Related To Generalised Tuberculosis And Concomitant Infections
Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial Multiple-Intake Tds
Nasal Shedding Of Mycobacterium Tuberculosis In Wild Boar Is Related To Generalised Tuberculosis And Concomitant Infections
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
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Propiedades Antioxidantes Y Antimicrobianas De Frutos Seleccionados De La Dehesa: Rosa Canina, Madroño, Espino Blanco Y Bellota
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
¿permite La Pulverización De Extractos Antioxidantes Contrarrestar El Efecto Pro-Oxidante De Una Atmósfera Modificada Alta En Oxígeno Sobre Chuletas De Cordero?
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Estrategias Innovadoras Para Proteger A La Carne Y A Los Productos Cárnicos Frente Al Deterioro Oxidativo
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Antimicrobial Effects Of Red Wine Marination On Refrigerated Beef
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Red Wine Phenolics Protect Beef Proteins Against Oxidative Stress
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Ceformation Of Allysine In Β-Lactoglobulin And Myofibrillar Proteins By Glyoxal And Methylglyoxal: Impact On Water-Holding Capacity And In Vitro Digestibility
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Polyphenols: Bioaccessibility And Bioavailability Of Bioactive Components
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Benefits Of Magnesium Supplementation To Broiler Subjected To Dietary And Heat Stress: Improved Redox Status, Breast Quality And Decreased Myopathy Incidence
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Bioactivities Of Wine Components On Marinated Beef During Aging
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
The Impaired Quality Of Chicken Affected By The Wooden Breast Myopathy Is Counteracted In Emulsion-Type Sausages
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Collapse Of The Endogenous Antioxidant Enzymes In Post-Mortem Broiler Thigh Muscles Triggers Oxidative Stress And Impairs Water-Holding Capacity
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Wooden-Breast, White Striping, And Spaghetti Meat: Causes, Consequences And Consumer Perception Of Emerging Broiler Meat Abnormalities
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Intake Of Oxidized Proteins And Amino Acids And Causative Oxidative Stress And Disease: Recent Scientific Evidences And Hypotheses
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Diarrea Vírica Bovina, Ese Enemigo Invisible
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Diarrea Vírica Bovina, Ese Enemigo Invisible
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Diarrea Vírica Bovina, Ese Enemigo Invisible
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Vaccination Against Porcine Circovirus-2 Reduces Severity Of Tuberculosis In Wild Boar
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Vaccination Against Porcine Circovirus-2 Reduces Severity Of Tuberculosis In Wild Boar
Exposure To West Nile Virus And Tick-Borne Encephalitis Virus In Dogs In Spain
Vaccination Against Porcine Circovirus-2 Reduces Severity Of Tuberculosis In Wild Boar
Exposure To West Nile Virus And Tick-Borne Encephalitis Virus In Dogs In Spain
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Exposure To West Nile Virus And Tick-Borne Encephalitis Virus In Dogs In Spain
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Chestnuts And By-Products As Source Of Natural Antioxidants In Meat And Meat Products: A Review
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Oxidative Damage To Food And Human Serum Proteins: Radical-Mediated Oxidation Vs. Glyco-Oxidation
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Protein And Lipid Oxidations In Jerky Chicken And Consequences On Sensory Quality
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Antioxidant And Pro-Oxidant Actions Of Resveratrol On Human Serum Albumin In The Presence Of Toxic Diabetes Metabolites: Glyoxal And Methyl-Glyoxal
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Further Insight Into The Role Of Ca2+ In Broiler Pale, Soft And Exudative-Like (Pse) Meat Through The Analysis Of Moisture By Tga And Strong Cation Elements By Icp-Oes
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Role Of Protein Oxidation In The Nutritional Loss And Texture Changes In Ready-To-Eat Chicken Patties
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Molecular Interactions And Redox Effects Of Carvacrol And Thymol On Myofibrillar Proteins Using A Non-Destructive And Solvent-Free Methodological Approach
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Impact Of Antioxidants On Oxidized Proteins And Lipids In Processed Meat
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Leptospirosis En Porcino
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Leptospirosis En Porcino
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Leptospirosis En Porcino
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
What’s New In Meat Oxidation?
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
What’s New In Meat Oxidation?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
What’s New In Meat Oxidation?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Dietary Protein Oxidation: A Silent Threat To Human Health?
Aroma Profile And Consumer Liking Of Salted And Dried Chicken Meat: Effects Of Desalting And Cooking Methods
Dietary Protein Oxidation: A Silent Threat To Human Health?
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Dietary Protein Oxidation: A Silent Threat To Human Health?
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Influence Of Cooking Methods And Storage Time On Lipid And Protein Oxidation And Heterocyclic Aromatic Amines Production In Bacon
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Acorn (Quercus Spp.) As A Novel Source Of Oleic Acid And Tocopherols For Livestock And Humans: Discrimination Of Selected Species From Mediterranean Forest
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Characterization Of Preserved Meat From Spent Hen And Broiler By Salting And Forced-Air Drying
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Antioxidant Protection Of Cooked Meatballs During Frozen Storage By Whey Protein Edible Films With Phytochemicals From Laurus Nobilis L. And Salvia Officinalis
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Antioxidant Extracts From Acorns (Quercus Ilex L.) Effectively Protect Ready-To-Eat (Rte) Chicken Patties Irrespective Of Packaging Atmosphere
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Poultry Meat Color And Oxidation
Underlying Connections Between The Redox System Imbalance, Protein Oxidation And Impaired Quality Traits In Pale, Soft And Exudative (Pse) Poultry Meat
Poultry Meat Color And Oxidation
Health Risks Of Food Oxidation
Poultry Meat Color And Oxidation
Health Risks Of Food Oxidation
Oxidative Deterioration Of Pork During Superchilling Storage
Health Risks Of Food Oxidation
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cured Foods: Health Effects
Spanish Dry-Cured Hams And Fermented Sausages
Cured Foods: Health Effects
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Cured Foods: Health Effects
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Spoligotype Diversity And 5-Year Trends Of Bovine Tuberculosis In Extremadura, Southern Spain
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Spoligotype Diversity And 5-Year Trends Of Bovine Tuberculosis In Extremadura, Southern Spain
Detection Of Plasmid Mediated Colistin Resistance (Mcr-1) In Escherichia Coli And Salmonella Enterica Isolated From Poultry And Swine In Spain
Spoligotype Diversity And 5-Year Trends Of Bovine Tuberculosis In Extremadura, Southern Spain
Detection Of Plasmid Mediated Colistin Resistance (Mcr-1) In Escherichia Coli And Salmonella Enterica Isolated From Poultry And Swine In Spain
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Detection Of Plasmid Mediated Colistin Resistance (Mcr-1) In Escherichia Coli And Salmonella Enterica Isolated From Poultry And Swine In Spain
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Apple Phenolics As Inhibitors Of The Carbonylation Pathway During In Vitro Metal-Catalyzed Oxidation Of Myofibrillar Proteins
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of The Cooking Method (Grilling, Roasting, Frying And Sous-Vide) On The Oxidation Of Thiols, Tryptophan, Alkaline Amino Acids And Protein Cross-Linking In Jerky Chicken
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
Antioxidant Protection Of Proteins And Lipids In Processed Pork Loin Chops Through Feed Supplementation With Avocado
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Mediterranean Products
Redox Chemistry Of The Molecular Interactions Between Tea Catechins And Human Serum Proteins Under Simulated Hyperglycemic Conditions
Mediterranean Products
Water-Soluble Vitamins
Mediterranean Products
Water-Soluble Vitamins
Bioseguridad En El Laboratorio
Water-Soluble Vitamins
Bioseguridad En El Laboratorio
Zoonosis Y Patógenos Peligrosos
Bioseguridad En El Laboratorio
Zoonosis Y Patógenos Peligrosos
Aspectos Infecciosos De Los Animales De Laboratorio
Zoonosis Y Patógenos Peligrosos
Aspectos Infecciosos De Los Animales De Laboratorio
Administración De Sustancias En Animales De Experimentación
Aspectos Infecciosos De Los Animales De Laboratorio
Administración De Sustancias En Animales De Experimentación
Recogida De Muestras En Animales De Experimentación
Administración De Sustancias En Animales De Experimentación
Recogida De Muestras En Animales De Experimentación
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Recogida De Muestras En Animales De Experimentación
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Pathological Observations Of Porcine Respiratory Disease Complex (Prdc) In The Wild Boar (Sus Scrofa)
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Pathological Observations Of Porcine Respiratory Disease Complex (Prdc) In The Wild Boar (Sus Scrofa)
Fatal Case Of Streptococcus Suis Infection In A Young Wild Boar (Sus Scrofa) From Southwestern Spain
Pathological Observations Of Porcine Respiratory Disease Complex (Prdc) In The Wild Boar (Sus Scrofa)
Fatal Case Of Streptococcus Suis Infection In A Young Wild Boar (Sus Scrofa) From Southwestern Spain
Non-Tuberculous Mycobacteria In Wild Boar (Sus Scrofa) From Southern Spain: Epidemiological, Clinical And Diagnostic Concerns
Fatal Case Of Streptococcus Suis Infection In A Young Wild Boar (Sus Scrofa) From Southwestern Spain
Non-Tuberculous Mycobacteria In Wild Boar (Sus Scrofa) From Southern Spain: Epidemiological, Clinical And Diagnostic Concerns
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Non-Tuberculous Mycobacteria In Wild Boar (Sus Scrofa) From Southern Spain: Epidemiological, Clinical And Diagnostic Concerns
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Influence Of The Oxidation States Of 4-Methylcatechol And Catechin On The Oxidative Stability Of Β-Lactoglobulin
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Oxidative Damage To Poultry: From Farm To Fork
Role Of Phenolics Extracting From Rosa Canina L. On Meat Protein Oxidation During Frozen Storage And Beef Patties Processing
Oxidative Damage To Poultry: From Farm To Fork
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Oxidative Damage To Poultry: From Farm To Fork
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Protein Oxidation In Processed Meat: Mechanisms And Potential Implications On Human Health
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions
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
Caso Clínico. Diagnóstico De Helcococcus Ovis En Ganado Caprino
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Caso Clínico. Diagnóstico De Helcococcus Ovis En Ganado Caprino
Ingredients
Caso Clínico. Diagnóstico De Helcococcus Ovis En Ganado Caprino
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
High-Density Dependence But Low Impact On Selected Reproduction Parameters Of Brucella Suis Biovar 2 In Wild Boar Hunting Estates From South-Western Spain
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
High-Density Dependence But Low Impact On Selected Reproduction Parameters Of Brucella Suis Biovar 2 In Wild Boar Hunting Estates From South-Western Spain
Severity Of Bovine Tuberculosis Is Associated With Co-Infection With Common Pathogens In Wild Boar
High-Density Dependence But Low Impact On Selected Reproduction Parameters Of Brucella Suis Biovar 2 In Wild Boar Hunting Estates From South-Western Spain
Severity Of Bovine Tuberculosis Is Associated With Co-Infection With Common Pathogens In Wild Boar
Genotypic Characterization By Spoligotyping And Vntr Typing Of Mycobacterium Bovis And Mycobacterium Caprae Isolates From Cattle Of Tunisia
Severity Of Bovine Tuberculosis Is Associated With Co-Infection With Common Pathogens In Wild Boar
Genotypic Characterization By Spoligotyping And Vntr Typing Of Mycobacterium Bovis And Mycobacterium Caprae Isolates From Cattle Of Tunisia
Mediterranean Products
Genotypic Characterization By Spoligotyping And Vntr Typing Of Mycobacterium Bovis And Mycobacterium Caprae Isolates From Cattle Of Tunisia
Mediterranean Products
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Mediterranean Products
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Study Of Pulmonary Inflammation In Wild Boar (Sus Scrofa) By Histopathological Scoring
Oxidative And Nitrosative Stress Induced In Myofibrillar Proteins By A Hydroxyl-Radical-Generating System: Impact Of Nitrite And Ascorbate
Study Of Pulmonary Inflammation In Wild Boar (Sus Scrofa) By Histopathological Scoring
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Study Of Pulmonary Inflammation In Wild Boar (Sus Scrofa) By Histopathological Scoring
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected?
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
Effect Of Curing Agents On The Oxidative And Nitrosative Damage To Meat Proteins During Processing Of Fermented Sausages
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
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
Phenolic-Rich Extracts From Willowherb (Epilobium Hirsutum L.) Inhibit Lipid Oxidation But Accelerate Protein Carbonylation And Discoloration Of Beef Patties
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
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
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
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
Fat Content Has A Significant Impact On Protein Oxidation Occurred During Frozen Storage Of Beef Patties
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs
Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles
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
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Study Of Structural Damage Of The Lungs Of Wild Boar (Sus Scrofa) By Histopathological Scoring
Molecular Gastronomy In Spain
Study Of Structural Damage Of The Lungs Of Wild Boar (Sus Scrofa) By Histopathological Scoring
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Study Of Structural Damage Of The Lungs Of Wild Boar (Sus Scrofa) By Histopathological Scoring
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of The Iberian X Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Isolation Of Aeromonas Hydrophila In The Respiratory Tract Of Wild Boar: Pathologic Implications
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Isolation Of Aeromonas Hydrophila In The Respiratory Tract Of Wild Boar: Pathologic Implications
Influence Of Porcine Circovirus Type 2 Infections On Bovine Tuberculosis In Wild Boar Populations
Isolation Of Aeromonas Hydrophila In The Respiratory Tract Of Wild Boar: Pathologic Implications
Influence Of Porcine Circovirus Type 2 Infections On Bovine Tuberculosis In Wild Boar Populations
The New Allelic Variant Of The Subtilase Cytotoxin (Subab2) Is Common Among Shiga Toxin-Producing Escherichia Coli Strains From Large Game Animals And Their Meat And Meat Products
Influence Of Porcine Circovirus Type 2 Infections On Bovine Tuberculosis In Wild Boar Populations
The New Allelic Variant Of The Subtilase Cytotoxin (Subab2) Is Common Among Shiga Toxin-Producing Escherichia Coli Strains From Large Game Animals And Their Meat And Meat Products
Immunopathology Of Granulomas Produced By Mycobacterium Bovis In Naturally Infected Wild Boar
The New Allelic Variant Of The Subtilase Cytotoxin (Subab2) Is Common Among Shiga Toxin-Producing Escherichia Coli Strains From Large Game Animals And Their Meat And Meat Products
Immunopathology Of Granulomas Produced By Mycobacterium Bovis In Naturally Infected Wild Boar
Reducing Eurasian Wild Boar (Sus Scrofa) Population Density As A Measure For Bovine Tuberculosis Control: Effects In Wild Boar And A Sympatric Fallow Deer (Dama Dama) Population In Central Spain
Immunopathology Of Granulomas Produced By Mycobacterium Bovis In Naturally Infected Wild Boar
Reducing Eurasian Wild Boar (Sus Scrofa) Population Density As A Measure For Bovine Tuberculosis Control: Effects In Wild Boar And A Sympatric Fallow Deer (Dama Dama) Population In Central Spain
Comparative Pathology Of The Natural Infections By Mycobacterium Bovis And By Mycobacterium Caprae In Wild Boar (Sus Scrofa)
Reducing Eurasian Wild Boar (Sus Scrofa) Population Density As A Measure For Bovine Tuberculosis Control: Effects In Wild Boar And A Sympatric Fallow Deer (Dama Dama) Population In Central Spain
Comparative Pathology Of The Natural Infections By Mycobacterium Bovis And By Mycobacterium Caprae In Wild Boar (Sus Scrofa)
Development Of A Real-Time Sybr Green Pcr Assay For The Rapid Detection Of Dermatophilus Congolensis
Comparative Pathology Of The Natural Infections By Mycobacterium Bovis And By Mycobacterium Caprae In Wild Boar (Sus Scrofa)
Development Of A Real-Time Sybr Green Pcr Assay For The Rapid Detection Of Dermatophilus Congolensis
A New Pathogenicity Island Carrying An Allelic Variant Of The Subtilase Cytotoxin Is Common Among Shiga Toxin Producing Escherichia Coli Of Human And Ovine Origin
Development Of A Real-Time Sybr Green Pcr Assay For The Rapid Detection Of Dermatophilus Congolensis
A New Pathogenicity Island Carrying An Allelic Variant Of The Subtilase Cytotoxin Is Common Among Shiga Toxin Producing Escherichia Coli Of Human And Ovine Origin
Prevalence Of Shiga Toxin-Producing Escherichia Coli And Pathogenic Leptospira Spp. In Rodents From Outdoor Farms In Western Spain
A New Pathogenicity Island Carrying An Allelic Variant Of The Subtilase Cytotoxin Is Common Among Shiga Toxin Producing Escherichia Coli Of Human And Ovine Origin
Prevalence Of Shiga Toxin-Producing Escherichia Coli And Pathogenic Leptospira Spp. In Rodents From Outdoor Farms In Western Spain
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Prevalence Of Shiga Toxin-Producing Escherichia Coli And Pathogenic Leptospira Spp. In Rodents From Outdoor Farms In Western Spain
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Mediterranean Berries As Inhibitors Of Lipid Oxidation In Porcine Burger Patties Subjected To Cooking And Chilled Storage
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Fatal Outbreak Of Systemic Pasteurellosis In A Wild Boar (Sus Scrofa) Population From Southwest Spain
Oxidative Damage To Poultry, Pork, And Beef During Frozen Storage Through The Analysis Of Novel Protein Oxidation Markers
Fatal Outbreak Of Systemic Pasteurellosis In A Wild Boar (Sus Scrofa) Population From Southwest Spain
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Fatal Outbreak Of Systemic Pasteurellosis In A Wild Boar (Sus Scrofa) Population From Southwest Spain
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Carbonylation Of Myofibrillar Proteins Through The Maillard Pathway: Effect Of Reducing Sugars And Reaction Temperature
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Science And Technology For New Culinary Techniques
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Programas Sanitarios Y Biocontención En Explotaciones Ovinas Y Caprinas
Impact Of Trolox, Quercetin, Genistein And Gallic Acid On The Oxidative Damage To Myofibrillar Proteins: The Carbonylation Pathway.
Programas Sanitarios Y Biocontención En Explotaciones Ovinas Y Caprinas
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Programas Sanitarios Y Biocontención En Explotaciones Ovinas Y Caprinas
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Oxidación De Proteínas Cárnicas (Ii): Estrategias Antioxidantes
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
Histological And Immunohistochemical Characterisation Of Mycobacterium Bovis Induced Granulomas In Naturally Infected Fallow Deer (Dama Dama)
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Histological And Immunohistochemical Characterisation Of Mycobacterium Bovis Induced Granulomas In Naturally Infected Fallow Deer (Dama Dama)
Helcococcus Ovis Isolated From A Goat With Purulent Bronchopneumonia And Pulmonary Abscesses
Histological And Immunohistochemical Characterisation Of Mycobacterium Bovis Induced Granulomas In Naturally Infected Fallow Deer (Dama Dama)
Helcococcus Ovis Isolated From A Goat With Purulent Bronchopneumonia And Pulmonary Abscesses
Subtilase Cytotoxin Encoding Genes Are Present In Human, Sheep And Deer Intimin-Negative, Shiga Toxin-Producing Escherichia Coli O128:h2
Helcococcus Ovis Isolated From A Goat With Purulent Bronchopneumonia And Pulmonary Abscesses
Subtilase Cytotoxin Encoding Genes Are Present In Human, Sheep And Deer Intimin-Negative, Shiga Toxin-Producing Escherichia Coli O128:h2
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Subtilase Cytotoxin Encoding Genes Are Present In Human, Sheep And Deer Intimin-Negative, Shiga Toxin-Producing Escherichia Coli O128:h2
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Analysis Of Tryptophan Oxidation By Fluorescence Spectroscopy: Effect Of Metal-Catalyzed Oxidation And Selected Phenolic Compounds
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Oxidation Of Myofibrillar Proteins And Impaired Functionality: Underlying Mechanisms Of The Carbonylation Pathway
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Effect Of The Partial Replacement Of Sodium Chloride By Other Salts On The Formation Of Volatile Compounds During Ripening Of Dry-Cured Ham
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Formation Of Lysine-Derived Oxidation Products And Loss Of Tryptophan During Processing Of Porcine Patties With Added Avocado Byproducts
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Synthetic Phenolic Antioxidants
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Synthetic Phenolic Antioxidants
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Synthetic Phenolic Antioxidants
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits
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
Colibacilosis En Lechones Lactantes
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Colibacilosis En Lechones Lactantes
Leptospirosis En Porcino Ibérico: Un Problema Sanitario A Menudo Desapercibido Pero De Enorme Trascendencia Económica
Colibacilosis En Lechones Lactantes
Leptospirosis En Porcino Ibérico: Un Problema Sanitario A Menudo Desapercibido Pero De Enorme Trascendencia Económica
Outbreak Of Ringworm In A Traditional Iberian Pig Farm In Spain
Leptospirosis En Porcino Ibérico: Un Problema Sanitario A Menudo Desapercibido Pero De Enorme Trascendencia Económica
Outbreak Of Ringworm In A Traditional Iberian Pig Farm In Spain
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Outbreak Of Ringworm In A Traditional Iberian Pig Farm In Spain
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Salmonella Spp. And Shiga Toxin-Producing Escherichia Coli Prevalence In An Ocellated Lizard (Timon Lepidus) Research Center In Spain
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Salmonella Spp. And Shiga Toxin-Producing Escherichia Coli Prevalence In An Ocellated Lizard (Timon Lepidus) Research Center In Spain
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Salmonella Spp. And Shiga Toxin-Producing Escherichia Coli Prevalence In An Ocellated Lizard (Timon Lepidus) Research Center In Spain
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Protein Oxidation In Muscle Foods: A Review
Suitability Of The Tba Method For Assessing Lipid Oxidation In A Meat System With Added Phenolic-Rich Materials
Protein Oxidation In Muscle Foods: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Oxidation In Muscle Foods: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Carbonyls In Meat Systems: A Review
Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems
Protein Carbonyls In Meat Systems: A Review
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Protein Carbonyls In Meat Systems: A Review
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Occurrence Of Verocytotoxin-Producing Escherichia Coli In The Faeces Of Free-Ranging Wild Lagomorphs In Southwest Spain
Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine
Occurrence Of Verocytotoxin-Producing Escherichia Coli In The Faeces Of Free-Ranging Wild Lagomorphs In Southwest Spain
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Occurrence Of Verocytotoxin-Producing Escherichia Coli In The Faeces Of Free-Ranging Wild Lagomorphs In Southwest Spain
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Partial Replacement Of Pork Back-Fat By Vegetable Oils In Burger Patties: Effect On Oxidative Stability And Texture And Color Changes During Cooking And Chilled Storage
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Avocado (Persea Americana Mill.) Phenolics, In Vitro Antioxidant And Antimicrobial Activities, And Inhibition Of Lipid And Protein Oxidation In Porcine Patties
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
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
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
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
Las Dermatofilosis Es Una Dermatitis Infravalorada
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Las Dermatofilosis Es Una Dermatitis Infravalorada
Variation In The Prevalence Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Four Sheep Flocks During A 12-Month Longitudinal Study
Las Dermatofilosis Es Una Dermatitis Infravalorada
Variation In The Prevalence Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Four Sheep Flocks During A 12-Month Longitudinal Study
Clinical And Pathogenic Aspects Of Infections Due To Escherichia Coli O157:h7 And Other Verocytotoxigenic E. Coli
Variation In The Prevalence Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Four Sheep Flocks During A 12-Month Longitudinal Study
Clinical And Pathogenic Aspects Of Infections Due To Escherichia Coli O157:h7 And Other Verocytotoxigenic E. Coli
Characterization Of Escherichia Coli O157:h7 Strains Isolated From Patients In Caceres, Extremadura (Spain) (2006-2007)
Clinical And Pathogenic Aspects Of Infections Due To Escherichia Coli O157:h7 And Other Verocytotoxigenic E. Coli
Characterization Of Escherichia Coli O157:h7 Strains Isolated From Patients In Caceres, Extremadura (Spain) (2006-2007)
Detection And Characterisation Of O157:h7 And Non-O157 Shiga Toxin-Producing Escherichia Coli In Wild Boars
Characterization Of Escherichia Coli O157:h7 Strains Isolated From Patients In Caceres, Extremadura (Spain) (2006-2007)
Detection And Characterisation Of O157:h7 And Non-O157 Shiga Toxin-Producing Escherichia Coli In Wild Boars
Pheno-Genotypic Characterisation Of Escherichia Coli O157:h7 Isolates From Domestic And Wild Ruminants
Detection And Characterisation Of O157:h7 And Non-O157 Shiga Toxin-Producing Escherichia Coli In Wild Boars
Pheno-Genotypic Characterisation Of Escherichia Coli O157:h7 Isolates From Domestic And Wild Ruminants
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Pheno-Genotypic Characterisation Of Escherichia Coli O157:h7 Isolates From Domestic And Wild Ruminants
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Shiga Toxin-Producing Escherichia Coli O157:h7 From Extensive Cattle Of The Fighting Bulls Breed
Characterization Of Selected Wild Mediterranean Fruits And Comparative Efficacy As Inhibitors Of Oxidative Reactions In Emulsified Raw Pork Burger Patties
Shiga Toxin-Producing Escherichia Coli O157:h7 From Extensive Cattle Of The Fighting Bulls Breed
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Shiga Toxin-Producing Escherichia Coli O157:h7 From Extensive Cattle Of The Fighting Bulls Breed
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure
Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage
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
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Effect Of Phenolic Compounds On The Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes From Myofibrillar Proteins Oxidized By Copper, Iron, And Myoglobin
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Tryptophan Depletion And Formation Of Α-Aminoadipic And Γ-Glutamic Semialdehydes In Porcine Burger Patties With Added Phenolic-Rich Fruit Extracts
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Characterization Of Escherichia Coli O157:h7 Strains Isolated From Patients In Cáceres, Extremadura (Spain) (2006-2007)
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Characterization Of Escherichia Coli O157:h7 Strains Isolated From Patients In Cáceres, Extremadura (Spain) (2006-2007)
A Zoonotic Ringworm Outbreak Caused By A Dysgonic Strain Of Microsporum Canis From Stray Cats
Characterization Of Escherichia Coli O157:h7 Strains Isolated From Patients In Cáceres, Extremadura (Spain) (2006-2007)
A Zoonotic Ringworm Outbreak Caused By A Dysgonic Strain Of Microsporum Canis From Stray Cats
A Zoonotic Ringworm Outbreak Caused By A Dysgonic Strain Of Microsporum Canis From Stray Cats
A Zoonotic Ringworm Outbreak Caused By A Dysgonic Strain Of Microsporum Canis From Stray Cats
A Zoonotic Ringworm Outbreak Caused By A Dysgonic Strain Of Microsporum Canis From Stray Cats
Clinical And Pathogenic Aspects Of Infections Due To Escherichia Coli O157:h7 And Other Verocytotoxigenic E. Coli
A Zoonotic Ringworm Outbreak Caused By A Dysgonic Strain Of Microsporum Canis From Stray Cats
Clinical And Pathogenic Aspects Of Infections Due To Escherichia Coli O157:h7 And Other Verocytotoxigenic E. Coli
Detection And Characterisation Of Shiga Toxin-Producing Escherichia Coli Other Than Escherichia Coli O157:h7 In Wild Ruminants
Clinical And Pathogenic Aspects Of Infections Due To Escherichia Coli O157:h7 And Other Verocytotoxigenic E. Coli
Detection And Characterisation Of Shiga Toxin-Producing Escherichia Coli Other Than Escherichia Coli O157:h7 In Wild Ruminants
Paratuberculosis, Una Enfermedad De Difícil Control
Detection And Characterisation Of Shiga Toxin-Producing Escherichia Coli Other Than Escherichia Coli O157:h7 In Wild Ruminants
Paratuberculosis, Una Enfermedad De Difícil Control
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Paratuberculosis, Una Enfermedad De Difícil Control
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
Un Caso De Muerte Súbita Asociada A La Infección Por Clostridium Novyi
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Un Caso De Muerte Súbita Asociada A La Infección Por Clostridium Novyi
Fotosensibilización O Dermatitis Fotosensibilizante
Un Caso De Muerte Súbita Asociada A La Infección Por Clostridium Novyi
Fotosensibilización O Dermatitis Fotosensibilizante
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Fotosensibilización O Dermatitis Fotosensibilizante
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Longitudinal Study Of Shiga Toxin-Producing Escherichia Coli Shedding In Sheep Feces: Persistence Of Specific Clones In Sheep Flocks
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Longitudinal Study Of Shiga Toxin-Producing Escherichia Coli Shedding In Sheep Feces: Persistence Of Specific Clones In Sheep Flocks
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Longitudinal Study Of Shiga Toxin-Producing Escherichia Coli Shedding In Sheep Feces: Persistence Of Specific Clones In Sheep Flocks
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms)
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
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
Analysis Of Protein Oxidation Markers Α-Aminoadipic And Γ-Glutamic Semialdehydes In Food Proteins Using Liquid Chromatography (Lc)-Electrospray Ionization (Esi)-Multistage Tandem Mass Spectrometry (Ms)
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 Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
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 Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Clostridium Novyi Infection Causing Sow Mortality In An Iberian Pig Herd Raised In An Outdoor Rearing System In Spain
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Clostridium Novyi Infection Causing Sow Mortality In An Iberian Pig Herd Raised In An Outdoor Rearing System In Spain
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Clostridium Novyi Infection Causing Sow Mortality In An Iberian Pig Herd Raised In An Outdoor Rearing System In Spain
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
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
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Análisis Del Potencial Antioxidante De Ocho Frutas Silvestres Mediterráneas Seleccionadas
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
Principales Abortos Infecciosos En Porcino Ibérico.
Analysis Of Phospholipids In Muscle Foods
Principales Abortos Infecciosos En Porcino Ibérico.
Diarreas En Ganado Porcino
Principales Abortos Infecciosos En Porcino Ibérico.
Diarreas En Ganado Porcino
El Ácaro De Las Patas Escamosas (Knemidocoptes Mutans)
Diarreas En Ganado Porcino
El Ácaro De Las Patas Escamosas (Knemidocoptes Mutans)
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
El Ácaro De Las Patas Escamosas (Knemidocoptes Mutans)
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
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
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
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
I+d+i: Aplicación A La Gastronomía
Identificación Genética Y Control Genealógico En Equinos Mediante Secuencias Microsatélites De Adn
I+d+i: Aplicación A La Gastronomía
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
I+d+i: Aplicación A La Gastronomía
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Fluorescence Spectroscopy As A Novel Approach For The Assessment Of Myofibrillar Protein Oxidation In Oil-In-Water Emulsions
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Oxidation Of Skeletal Muscle Myofibrillar Proteins In Oil-In-Water Emulsions: Interaction With Lipids And Effect Of Selected Phenolic Compounds
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
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Determination Of Oxidation
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
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
El Jabalí Como Reservorio De Parásitos Para El Cerdo Ibérico
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
El Jabalí Como Reservorio De Parásitos Para El Cerdo Ibérico
Brucelosis Porcina, Un Riesgo Emergente Para El Extensivo
El Jabalí Como Reservorio De Parásitos Para El Cerdo Ibérico
Brucelosis Porcina, Un Riesgo Emergente Para El Extensivo
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Brucelosis Porcina, Un Riesgo Emergente Para El Extensivo
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
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
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
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
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
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
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
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
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
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
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
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Situación De La Triquienlosis En Extremadura.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Situación De La Triquienlosis En Extremadura.
Hormonas Esteroideas E Interferón-Gamma Durante La Gestación En Porcino
Situación De La Triquienlosis En Extremadura.
Hormonas Esteroideas E Interferón-Gamma Durante La Gestación En Porcino
Endometrial Adenocarcinoma And Mucometra In A 6-Year-Old Alaska Malamute Dog
Hormonas Esteroideas E Interferón-Gamma Durante La Gestación En Porcino
Endometrial Adenocarcinoma And Mucometra In A 6-Year-Old Alaska Malamute Dog
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Endometrial Adenocarcinoma And Mucometra In A 6-Year-Old Alaska Malamute Dog
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
Manual Manipuladores De Alimentos De Mayor Riesgo
Calidad De La Carne De Caza
Manual Manipuladores De Alimentos De Mayor Riesgo
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Manual Manipuladores De Alimentos De Mayor Riesgo
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
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Inhibition Of Protein And Lipid Oxidation By Rapeseed, Camelina And Soy Meal In Cooked Pork Meat Patties
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
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
Evaluación De La Calidad Sensorial Del Jamón Curado
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Calidad De La Carne De Razas Bovinas Autóctonas
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Calidad De La Carne De Cordero Y Cabrito
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
El Jamón Ibérico: Desde La Dehesa Al Paladar.
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
El Jamón Ibérico: Desde La Dehesa Al Paladar.
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
El Jamón Ibérico: Desde La Dehesa Al Paladar.
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
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
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
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
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
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
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Calidad De La Carne De Cerdo Ibérico
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Calidad De La Carne De Cerdo Ibérico
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Calidad De La Carne De Cerdo Ibérico
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
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
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Tecnología Del Salazonado Del Jamón Ibérico
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
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
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
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
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
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
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From 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
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
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio De Algunos Quesos Típicos Españoles Por Microscopía Electrónica De Barrido. Principales Modificaciones Microestructurales Causadas Por La Congelación: Nota
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
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
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Special Issue On Ultra-Processed Foods
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