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- A comparison of the free fatty acids and volatile aldehydes from Iberian and Iberian X Duroc hams
- A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
- Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
- Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
- 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
- Alimentación y calidad sensorial en cerdos destinados a la obtención de productos cárnicos de calidad diferenciada
- Analysis of Phospholipids in Muscle Foods
- Analysis of polycyclic aromatic hydrocarbons in solid matrixes by solid-phase microextraction coupled to a direct extraction device
- Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
- Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction
- Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients
- Análisis sensorial de lomo curado procedente de distintas estirpes de cerdo ibérico.
- Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)
- Características físico- químicas de la carne de cerdo ibérico con destino al consumo en fresco: cerdo de primor.
- Características sensoriales y de preferencia del lomo curado de cerdo ibérico: influencia de la raza, de la alimentación y del contenido en gim.
- Carcass and meat quality traits of Iberian pigs as affected by sex and crossbreeding with different Duroc genetic lines
- Carne de cerdo de Primor: cambios lipolíticos y oxidativos en tres músculos diferentes durante el almacenamiento o refrigeración.
- Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
- 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
- Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
- 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
- Comparison of different methods for total lipid quantification in meat and meat products
- Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham
- 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
- Cured Foods: Health Effects
- Denmark: Technology is the key
- Determination of polycyclic aromatic hydrocarbons in solid-matrix foods using a non-destructive method
- Development of meat and carcass quality characteristics in Iberian pigs reared outdoors
- Development of volatile compounds during hydrolysis of porcine hemoglobin with papain
- 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
- Efecto de la aplicación de alta presión hidrostática (APH) sobre el color y estabilidad oxidativa de jamón ibérico loncheado y envasado en atmósfera modificada
- Efecto de la estirpe duroc utilizada en los cruces de cerdo ibérico sobre la calidad de la canal y de la carne
- Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
- Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
- Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs
- Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activity
- Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
- Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
- Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
- Effect of feeding diets high in monounsaturated fatty acids and α-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation
- 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
- Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham
- Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
- Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
- 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
- Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham
- Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams
- 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
- Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
- Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality
- Estudio de nitrosaminas en productos cárnicos mediante microextracción en fase sólida (SPME)
- Estudio de predictores de calidad de carne fresca de cuatro estirpes de cerdo ibérico destinadas a la elaboración de productos curados
- Evaluación de la calidad sensorial del jamón curado
- Evolution of production system of Iberian pigs in Spain
- FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM
- Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
- Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
- Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions
- Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles
- Gas chromatography-mass spectrometry method for the determination of free amino acids as their dimethyl- tert -butylsilyl (TBDMS) derivatives in animal source food
- Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product: Dry-Cured Iberian Ham
- High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
- I+D+i: aplicación a la gastronomía
- Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods
- Improvement of a solid phase extraction method for separation of animal muscle phospholipid classes
- Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E
- Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization
- Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO<inf>2</inf> incubation
- Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
- Individual phospholipid classes from iberian pig meat as affected by diet
- 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
- Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the iberian pig
- Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
- Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams
- Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation
- 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
- Influence of sensory characteristics on the acceptability of dry-cured ham
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
- 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 estirpe sobre la calidad de los productos cárnicos del cerdo Ibérico
- Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad
- Ingredients
- Ingredients
- Investigation of nitrite alternatives for the color stabilization of heme–iron hydrolysates
- Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
- Lipolysis in dry-cured ham: Influence of salt content and processing conditions
- Lipolytic and oxidative changes in Iberian dry-cured loin
- Liver pâté from pigs fed conjugated linoleic acid and monounsaturated fatty acids
- MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets
- Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin
- Measuring sensorial quality of Iberian Ham by Rasch model
- Meat quality characteristics in different lines of Iberian pigs
- Mejora de las características del jamón curado a través de la alimentación
- Modification of gelatin functionality for culinary applications by using transglutaminase
- Modification of gelatin functionality for culinary applications by using transglutaminase
- Molecular Gastronomy in Spain
- Monitoring the processing of dry fermented sausages with a portable NIRS device
- Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
- Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions
- Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
- New device for direct extraction of volatiles in solid samples using SPME
- Nitratos, nitritos y nitrosaminas en productos cárnicos (II). Estrategias de actuación y métodos de análisis de nitrosaminas
- Nuggets de pollo enriquecidos con microcápsulas de ácidos grasos omega-3
- Olfactometría en productos cárnicos con diferente contenido en sales nitrificantes
- On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device
- Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage
- Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: Extensive feeding and alpha-tocopheryl acetate supplementation
- Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
- Oxidative deterioration of pork during superchilling storage
- Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
- Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability
- Perfil de ácidos grasos de la grasa subcutánea e intramuscular de cerdos ibéricos cebados en montanera y con pienso "alto oleico"
- Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
- Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
- Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
- Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
- Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
- Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
- Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
- Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight
- Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
- Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham
- Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat
- Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
- Productos de calidad del cerdo ibérico
- Productos del cerdo ibérico.
- Productos derivados de la lipolisis y de la oxidación lipídica en jamones ibéricos y cruzados con duroc
- Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
- Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
- Proteolysis in pork loins during superchilling and regular chilling storage
- Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed
- Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
- Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
- 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
- Science and technology for new culinary techniques
- Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
- Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system
- 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
- Sensory characteristics of Iberian ham: Influence of processing time and slice location
- Sous-vide cooking of meat: A Maillarized approach
- Spanish dry-cured hams and fermented sausages
- Stereospecific analysis of phospholipid classes in rat muscle
- Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs
- Stereospecific analysis of phospholipid classes in skeletal muscle from rats fed different fat sources
- Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin
- Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products
- Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)
- Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background
- Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures
- Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
- 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
- Tipos de fibras musculares en el cerdo ibérico; influencia del sistema de explotación.
- Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
- Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
- Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations
- Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions
- Volatile compounds in Iberian dry-cured loin
- Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
- Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
- Volatile compounds on the surface and within Iberian dry-cured loin
- Volatile compounds of experimental liver pâté from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
- Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time)
- Water-Soluble Vitamins
- Weight loss in superchilled pork as affected by cooling rate
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