PUBLICACIÓN

Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Timon M.L.; Manzano R.; Martin-Mateos M.J.; Sanchez-Ordonez M.; Godoy B.; Ramirez-Bernabe M.R.

2025 LWT

CITAS

4

DOI

10.1016/j.lwt.2025.117492

EID

2-s2.0-85217786863

ISSN

0023-6438

AUTORES DE LA UEX

María Luisa Timón Andrada

OTRAS PUBLICACIONES DE INTERÉS

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
La Formación De Científicos A Través De Manuales Audiovisuales
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
La Formación De Científicos A Través De Manuales Audiovisuales
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
La Formación De Científicos A Través De Manuales Audiovisuales
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
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