Literals
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- http://orcid.org/0000000182585820
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- MARÍA CARMEN GARCÍA GONZÁLEZ
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- A0500-CATEDRÁTICO DE UNIVERSIDAD
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- TIEMPO COMPLETO
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- cgarciag@unex.es
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- GARCÍA GONZÁLEZ
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- 688d8fe0b8db1472e7ea7b854ea598e7
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- MARÍA CARMEN
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- 51342
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- 0000000182585820
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- 7401485828
Typed Literals
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Relations
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- EVALUACIÓN SENSORIAL
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
- TRABAJO FIN DE MÁSTER
- EVALUACIÓN SENSORIAL
- EVALUACIÓN SENSORIAL
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
- TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
- TRABAJO FIN DE MÁSTER
- TRABAJO FIN DE MÁSTER
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- A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer
- Aceptores para los complejos 3H-Testosterona-Receptor en la cromatina de hipotálamo de ratón hembra de 7 días de edad
- Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes
- An electronic nose to classify Iberian pig fats with different fatty acid composition
- Calidad sensorial de productos cárnicos madurados elaborados con distintas concentraciones de nitrificantes
- Caracterización de la carne de la IGP Ternera de Extremadura
- Caracterización físico-química y sensorial de productos cárnicos asociados a la D.O.P. Jamón de Teruel
- Changes in SPME-extracted volatile compounds from Iberian ham during ripening
- Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham
- Characterization of the most odor-active compounds of Iberian ham headspace
- Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding
- Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding
- Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig
- Desarrollo del aroma y calidad del jamón ibérico: estudios de los compuestos volátiles en la etapa de bodega y en el producto final
- Development in lipid analysis: Some new extraction techniques and in situ transesterification
- Dietary α-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams
- Dry cured iberian ham non-volatile components as affected by the length of the curing process
- Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders
- Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams
- Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham
- Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham
- Effect of sampling conditions on the odour-active compounds of Iberian ham
- Effect of the Iberian pig line on dry-cured ham characteristics
- Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams
- Effects of neonatal androgenization on growth and carcass composition in female mice
- Estudio de la incidencia de los nuevos alimentos para animales en la calidad sensorial del jamón ibérico
- Estudios de los componentes volátiles en las primeras etapas de procesado: salado, post salado y secadero (I)
- 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
- Factores que determinan las atribuciones de calidad del jamón ibérico
- Fundamental study on the thermal regeneration stages of exhausted activated carbons: Kinetics
- Further signs of postnatal sexual differentiation in pigs
- Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
- Hydrolysis and loss of extractability of proteins during ripening of iberian ham
- Iberian ham headspace: Odorants of intermuscular fat and differences with lean
- Iberian ham ripening: Evolution of volatile compound-based indices
- Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics
- Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins
- Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS
- Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef
- Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding
- In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue
- Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the iberian pig
- Influence of sensory characteristics on the acceptability of dry-cured ham
- Influencia del efecto del IGF2 sobre la calidad de las paletas curadas obtenidas de cerdos controlados por la D.O.P. Jamón de Teruel
- Influencia del sexo sobre la calidad de la carne en cerdos LWxLD. I. Aspectos relacionados con el componente graso
- Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system
- La discriminación de la calidad en la materia prima y en el jamón curado de cerdo ibérico mediante nariz artificial
- La trazabilidad en el jamón ibérico
- Liberación de ácidos grasos durante la maduración del jamón ibérico
- Lipid oxidative changes in the processing of Iberian pig hams
- Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: Total intramuscular lipids and triacylglycerols
- Lo que desearíamos hacer para la gestión y evaluación de la docencia en grupos y no sabemos cómo hacerlo
- Localización intracelular de la alfafetoproteína en el diencéfalo de ratón neonato
- Measuring sensorial quality of Iberian Ham by Rasch model
- Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham
- N-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
- Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds
- Odor-active compounds of Iberian hams with different aroma characteristics
- Olfactometría en productos cárnicos con diferente contenido en sales nitrificantes
- Parámetros de calidad de la materia prima destinada a la elaboración de Jamón Ibérico
- Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
- Quality of dry-cured ham compared with quality of dry-cured shoulder
- Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
- SIFT-MS analysis of Iberian hams from pigs reared under different conditions
- Sensory characteristics of Iberian ham: Influence of processing time and slice location
- Study of the Contributions of Non-Specific and Specific Interactions during Fluoxetine Adsorption onto Activated Carbons
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham
- Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME
- Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams
- Surface free energy analysis of adsorbents used for radioiodine adsorption
- Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
- The binding of <sup>3</sup>H-labelled androgen-receptor complexes to hypothalamic chromatin of neonatal mice: Effect of sex and androgenization
- The duration of the outdoor rearing period of pigs influences Iberian ham characteristics
- The effects of two alleles of IGF2 on fat content in pig carcasses and pork
- Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
- Use of energy crops for domestic heating with a mural boiler
- Volatile Compounds in Supercritical Carbon Dioxide Extracts of Iberian Ham
- Volatile components of dry cured Iberian ham
- Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
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