PUBLICACIÓN

Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage

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ACCEDER A LA PUBLICACIÓN: Scopus

2025 Food and Bioprocess Technology

CITAS

2

DOI

10.1007/s11947-024-03450-9

EID

2-s2.0-85196288515

ISSN

1935-5130

EISSN

1935-5149

AUTORES DE LA UEX

Irene Montero Puertas
Ramón Cava López

OTRAS PUBLICACIONES DE INTERÉS

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Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
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Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
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Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos
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Analysis Of Potential Use Of Linear Fresnel Collector For Direct Steam Generation In Industries Of The Southwest Of Europe
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Analysis Of Potential Use Of Linear Fresnel Collector For Direct Steam Generation In Industries Of The Southwest Of Europe
Influence Factors On Carbon Monoxide Accumulation In Biomass Pellet Storage
Analysis Of Potential Use Of Linear Fresnel Collector For Direct Steam Generation In Industries Of The Southwest Of Europe
Influence Factors On Carbon Monoxide Accumulation In Biomass Pellet Storage
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Influence Factors On Carbon Monoxide Accumulation In Biomass Pellet Storage
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin
Analysis Of Drying Of Brewers’ Spent Grain
Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin
Analysis Of Drying Of Brewers’ Spent Grain
Analysis Of Pelletizing From Corn Cob Waste
Analysis Of Drying Of Brewers’ Spent Grain
Analysis Of Pelletizing From Corn Cob Waste
Physical-Energy Characterization Of Microalgae Scenedesmus And Experimental Pellets
Analysis Of Pelletizing From Corn Cob Waste
Physical-Energy Characterization Of Microalgae Scenedesmus And Experimental Pellets
Drying And Pelletizing Analysis Of Waste From Cork Granulated Industry
Physical-Energy Characterization Of Microalgae Scenedesmus And Experimental Pellets
Drying And Pelletizing Analysis Of Waste From Cork Granulated Industry
Innovación Para El Desarrollo De Nueva Propuesta De Máster Semipresencial En Prevención De Riesgos Laborales
Drying And Pelletizing Analysis Of Waste From Cork Granulated Industry
Innovación Para El Desarrollo De Nueva Propuesta De Máster Semipresencial En Prevención De Riesgos Laborales
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
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High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
Design And Implementation Of A Data Acquisition System For Combustion Tests
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
Design And Implementation Of A Data Acquisition System For Combustion Tests
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Design And Implementation Of A Data Acquisition System For Combustion Tests
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Técnicas Destinadas A La Reducción De Emisiones En El Aprovechamiento Energético De Biomasa
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Técnicas Destinadas A La Reducción De Emisiones En El Aprovechamiento Energético De Biomasa
Techniques Aimed At Reducing Emissions In The Energy Utilization Of Biomass
Técnicas Destinadas A La Reducción De Emisiones En El Aprovechamiento Energético De Biomasa
Techniques Aimed At Reducing Emissions In The Energy Utilization Of Biomass
Characterization And Combustion Behaviour Of Commercial And Experimental Wood Pellets In South West Europe
Techniques Aimed At Reducing Emissions In The Energy Utilization Of Biomass
Characterization And Combustion Behaviour Of Commercial And Experimental Wood Pellets In South West Europe
Solar Dryer Application For Olive Oil Mill Wastes
Characterization And Combustion Behaviour Of Commercial And Experimental Wood Pellets In South West Europe
Solar Dryer Application For Olive Oil Mill Wastes
A Review Of Pellets From Different Sources
Solar Dryer Application For Olive Oil Mill Wastes
A Review Of Pellets From Different Sources
Analisis De Pelletizado De Residuos Procedentes De La Industria Del Corcho
A Review Of Pellets From Different Sources
Analisis De Pelletizado De Residuos Procedentes De La Industria Del Corcho
Valoración De Diferentes Técnicas Para La Reducción De Contaminantes Emitidos En Pirólisis De Biomasa
Analisis De Pelletizado De Residuos Procedentes De La Industria Del Corcho
Valoración De Diferentes Técnicas Para La Reducción De Contaminantes Emitidos En Pirólisis De Biomasa
Pelletized Cork Residues: Energy Feasibility Analysis
Valoración De Diferentes Técnicas Para La Reducción De Contaminantes Emitidos En Pirólisis De Biomasa
Pelletized Cork Residues: Energy Feasibility Analysis
Pelletizado De Residuos Del Corcho: Análisis De Viabilidad Energética
Pelletized Cork Residues: Energy Feasibility Analysis
Pelletizado De Residuos Del Corcho: Análisis De Viabilidad Energética
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Control Of Several Emissions During Olive Pomace Thermal Degradation
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Control Of Several Emissions During Olive Pomace Thermal Degradation
Cork Waste Pelleting: Energy Feasibility Analysis
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Cork Waste Pelleting: Energy Feasibility Analysis
Analysis Of Pelletizing Of Granulometric Separation Powder From Cork Industries
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Analysis Of Pelletizing Of Granulometric Separation Powder From Cork Industries
Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée
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Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée
Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk
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Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk
Aplicación De Termografía Infrarroja En El Mantenimiento De Tubos De Vacío En Plantas Ccp
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Aplicación De Termografía Infrarroja En El Mantenimiento De Tubos De Vacío En Plantas Ccp
Valorización De Aguas De Cocción De Corcho: Diseño De Sistema De Evaporación Y Secado
Aplicación De Termografía Infrarroja En El Mantenimiento De Tubos De Vacío En Plantas Ccp
Valorización De Aguas De Cocción De Corcho: Diseño De Sistema De Evaporación Y Secado
Aplicación De Termografía Infrarroja Y Simulación En Estudios Energéticos De Edificios Existentes
Valorización De Aguas De Cocción De Corcho: Diseño De Sistema De Evaporación Y Secado
Aplicación De Termografía Infrarroja Y Simulación En Estudios Energéticos De Edificios Existentes
Epidemiological Approach About Biomechanical Risk Factors For Mechanical Installations In Buildings Enfoque Epidemiológico Sobre Los Factores De Riesgo Biomecánico Por Instalaciones Mecánicas En Edificios
Aplicación De Termografía Infrarroja Y Simulación En Estudios Energéticos De Edificios Existentes
Epidemiological Approach About Biomechanical Risk Factors For Mechanical Installations In Buildings Enfoque Epidemiológico Sobre Los Factores De Riesgo Biomecánico Por Instalaciones Mecánicas En Edificios
Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk
Epidemiological Approach About Biomechanical Risk Factors For Mechanical Installations In Buildings Enfoque Epidemiológico Sobre Los Factores De Riesgo Biomecánico Por Instalaciones Mecánicas En Edificios
Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk
High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality
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High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality
Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
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Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Cómo Detectar A Tiempo Los Tme En El Sector De Instalaciones Mecánicas En Edificios
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Cómo Detectar A Tiempo Los Tme En El Sector De Instalaciones Mecánicas En Edificios
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Characterization And Combustion Of Olive Pomace And Forest Residue Pellets
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Study Of The Emissions And Kinetic Parameters During Combustion Of Grape Pomace: Dilution As An Effective Way To Reduce Pollution
Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System
Study Of The Emissions And Kinetic Parameters During Combustion Of Grape Pomace: Dilution As An Effective Way To Reduce Pollution
Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System
Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig
Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System
Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig
High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese
Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig
High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese
Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products
High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese
Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products
Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons
Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products
Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Thin Layer Drying Kinetics Of By-Products From Olive Oil Processing
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Thin Layer Drying Kinetics Of By-Products From Olive Oil Processing
Characterization Of Grape Pomace And Pyrenean Oak Pellets
Thin Layer Drying Kinetics Of By-Products From Olive Oil Processing
Characterization Of Grape Pomace And Pyrenean Oak Pellets
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Characterization Of Grape Pomace And Pyrenean Oak Pellets
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation
Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation
Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind
Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation
Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind
Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation
Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind
Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation
Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations
Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation
Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations
Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar
Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations
Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar
Design, Construction And Performance Testing Of A Solar Dryer For Agroindustrial By-Products
Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar
Design, Construction And Performance Testing Of A Solar Dryer For Agroindustrial By-Products
Emissions From Thermal Degradation Of Pellets With Different Contents Of Olive Waste And Forest Residues
Design, Construction And Performance Testing Of A Solar Dryer For Agroindustrial By-Products
Emissions From Thermal Degradation Of Pellets With Different Contents Of Olive Waste And Forest Residues
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Emissions From Thermal Degradation Of Pellets With Different Contents Of Olive Waste And Forest Residues
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Energetic Characterization Of Densified Residues From Pyrenean Oak Forest
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Energetic Characterization Of Densified Residues From Pyrenean Oak Forest
Residuos Agrícolas Y Forestales En Extremadura
Energetic Characterization Of Densified Residues From Pyrenean Oak Forest
Residuos Agrícolas Y Forestales En Extremadura
Methodology For The Practical Learning Of Pelletizing Processes Of Biomass Waste
Residuos Agrícolas Y Forestales En Extremadura
Methodology For The Practical Learning Of Pelletizing Processes Of Biomass Waste
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Methodology For The Practical Learning Of Pelletizing Processes Of Biomass Waste
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
Metodología Para El Aprendizaje Práctico De Procesos De Pelletizado De Residuos Biomásicos
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
Metodología Para El Aprendizaje Práctico De Procesos De Pelletizado De Residuos Biomásicos
Análisis De Radiación Solar Y Otras Variables Para La Evaluación De Emplazamientos De Centrales Termosolares
Metodología Para El Aprendizaje Práctico De Procesos De Pelletizado De Residuos Biomásicos
Análisis De Radiación Solar Y Otras Variables Para La Evaluación De Emplazamientos De Centrales Termosolares
Situación De Las Instalaciones Solares Fotovoltaicas Conectadas A Red En Extremadura. Consideraciones Técnicas Y Medioambientales
Análisis De Radiación Solar Y Otras Variables Para La Evaluación De Emplazamientos De Centrales Termosolares
Situación De Las Instalaciones Solares Fotovoltaicas Conectadas A Red En Extremadura. Consideraciones Técnicas Y Medioambientales
Experiencias De Posgrado En La Uex: Formación De Nivel Superior En Prevención De Riesgos Laborales
Situación De Las Instalaciones Solares Fotovoltaicas Conectadas A Red En Extremadura. Consideraciones Técnicas Y Medioambientales
Experiencias De Posgrado En La Uex: Formación De Nivel Superior En Prevención De Riesgos Laborales
Combustion Analysis Of Different Olive Residues
Experiencias De Posgrado En La Uex: Formación De Nivel Superior En Prevención De Riesgos Laborales
Combustion Analysis Of Different Olive Residues
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Combustion Analysis Of Different Olive Residues
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Thin-Layer Drying Behaviour Of Sludge Of Olive Oil Extraction
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Thin-Layer Drying Behaviour Of Sludge Of Olive Oil Extraction
Combined Combustion Of Various Phases Of Olive Wastes In A Conventional Combustor
Thin-Layer Drying Behaviour Of Sludge Of Olive Oil Extraction
Combined Combustion Of Various Phases Of Olive Wastes In A Conventional Combustor
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Combined Combustion Of Various Phases Of Olive Wastes In A Conventional Combustor
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
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Propuesta De Secadero Solar Híbrido Para Residuos De La Industria Del Sector De Aceite De Oliva
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Propuesta De Secadero Solar Híbrido Para Residuos De La Industria Del Sector De Aceite De Oliva
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Propuesta De Secadero Solar Híbrido Para Residuos De La Industria Del Sector De Aceite De Oliva
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
La Formación En Riesgos Laborales A Medida De Las Pymes
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
La Formación En Riesgos Laborales A Medida De Las Pymes
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
La Formación En Riesgos Laborales A Medida De Las Pymes
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
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
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
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
Secado Solar De Residuos Industriales De La Aceituna
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Secado Solar De Residuos Industriales De La Aceituna
Simulación De Secado Solar De Alperujos En Diferentes Modos De Funcionamiento
Secado Solar De Residuos Industriales De La Aceituna
Simulación De Secado Solar De Alperujos En Diferentes Modos De Funcionamiento
Diseño Y Funcionamiento De Un Prototipo De Secadero Solar Aplicación A Subproducto De La Almazara
Simulación De Secado Solar De Alperujos En Diferentes Modos De Funcionamiento
Diseño Y Funcionamiento De Un Prototipo De Secadero Solar Aplicación A Subproducto De La Almazara
Programación Para El Cálculo Numérico De Propiedades Psicrométricas
Diseño Y Funcionamiento De Un Prototipo De Secadero Solar Aplicación A Subproducto De La Almazara
Programación Para El Cálculo Numérico De Propiedades Psicrométricas
Prototipo Para La Eliminación De Residuos Biomásicos Con Altos Contenidos De Humedad
Programación Para El Cálculo Numérico De Propiedades Psicrométricas
Prototipo Para La Eliminación De Residuos Biomásicos Con Altos Contenidos De Humedad
Evaluacion De La Biomasa Agricola Como Recurso Energético En Extremadura
Prototipo Para La Eliminación De Residuos Biomásicos Con Altos Contenidos De Humedad
Evaluacion De La Biomasa Agricola Como Recurso Energético En Extremadura
Comportamiento De Una Cámara De Combustión De Biomasa A Diferentes Regímenes De Carga
Evaluacion De La Biomasa Agricola Como Recurso Energético En Extremadura
Comportamiento De Una Cámara De Combustión De Biomasa A Diferentes Regímenes De Carga
Diseño, Construcción Y Funcionamiento De Un Secadero Solar Híbrido
Comportamiento De Una Cámara De Combustión De Biomasa A Diferentes Regímenes De Carga
Diseño, Construcción Y Funcionamiento De Un Secadero Solar Híbrido
Análisis De La Influencia Del Espesor De Producto En El Secado Solar De Residuos De Almazara
Diseño, Construcción Y Funcionamiento De Un Secadero Solar Híbrido
Análisis De La Influencia Del Espesor De Producto En El Secado Solar De Residuos De Almazara
C60 Fullereno Modificado Por Haces De Iones De Baja Energía Para Prevenir El Efecto Multipactor
Análisis De La Influencia Del Espesor De Producto En El Secado Solar De Residuos De Almazara
C60 Fullereno Modificado Por Haces De Iones De Baja Energía Para Prevenir El Efecto Multipactor
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
C60 Fullereno Modificado Por Haces De Iones De Baja Energía Para Prevenir El Efecto Multipactor
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
El Jamón Ibérico, Excelso Manjar
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
El Jamón Ibérico, Excelso Manjar
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
El Jamón Ibérico, Excelso Manjar
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Simulación De Sistemas Térmicos. Modelado Del Calderín
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Simulación De Sistemas Térmicos. Modelado Del Calderín
Evaluación Del Comportamiento De Mezclas De Residuos Biomásicos En La Combustión Directa
Simulación De Sistemas Térmicos. Modelado Del Calderín
Evaluación Del Comportamiento De Mezclas De Residuos Biomásicos En La Combustión Directa
Inventario De Instalaciones Minihidráulicas De Extremadura
Evaluación Del Comportamiento De Mezclas De Residuos Biomásicos En La Combustión Directa
Inventario De Instalaciones Minihidráulicas De Extremadura
Consideraciones Prácticas Sobre La Recuperación De Minicentrales Hidroeléctricas
Inventario De Instalaciones Minihidráulicas De Extremadura
Consideraciones Prácticas Sobre La Recuperación De Minicentrales Hidroeléctricas
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Consideraciones Prácticas Sobre La Recuperación De Minicentrales Hidroeléctricas
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Simulación Térmica Del Proceso De Secado
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Simulación Térmica Del Proceso De Secado
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Simulación Térmica Del Proceso De Secado
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Utilización Combinada De Residuos Biomásicos: Análisis De Viabilidad
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Utilización Combinada De Residuos Biomásicos: Análisis De Viabilidad
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Utilización Combinada De Residuos Biomásicos: Análisis De Viabilidad
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
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
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
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
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
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
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
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
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
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
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
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
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
Valorización Energética De Los Residuos De Las Industrias Corcheras De San Vicente De Alcántara
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Valorización Energética De Los Residuos De Las Industrias Corcheras De San Vicente De Alcántara
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Valorización Energética De Los Residuos De Las Industrias Corcheras De San Vicente De Alcántara
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Structural Analysis Of The Instantaneous Safety Gear Block By Means Of The Elementary Plastic Bending Theory
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Structural Analysis Of The Instantaneous Safety Gear Block By Means Of The Elementary Plastic Bending Theory
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Structural Analysis Of The Instantaneous Safety Gear Block By Means Of The Elementary Plastic Bending Theory
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
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
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
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.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
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
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
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
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
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
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
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
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
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Productos De Calidad Del Cerdo Ibérico
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Productos De Calidad Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Productos De Calidad Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo 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
Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
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