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- 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
- Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS
- Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS
- Antioxidant potential of pomegranate peel and acorn cupule extracts: A comparative analysis in simulated In vitro digestion of uncured dry sausages
- 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.
- Aplicación de tratamientos de alta presión hidrostática en chorizo ibérico: efecto sobre las características del producto y seguridad alimentaria.
- 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
- Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins
- Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products
- Calidad microbiológica de semillas germinadas de Phaseoulus vulgaris
- Características físico- químicas de la carne de cerdo ibérico con destino al consumo en fresco: cerdo de primor.
- Carcass composition and meat quality of three different Iberian × Duroc genotype pigs
- Carne de cerdo de Primor: cambios lipolíticos y oxidativos en tres músculos diferentes durante el almacenamiento o refrigeración.
- Carne de cerdo ibérico de primor: características y cualidades
- Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat
- Changes in fatty acid composition of two muscles from three different Iberian × Duroc genotypes after refrigerated storage
- Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation
- Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation
- Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening
- Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study
- Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level
- Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs
- Convergence of Neuroinflammation, Microbiota, and Parkinson’s Disease: Therapeutic Insights and Prospects
- Cork oak (Quercus suber L.) leaf extracts potential use as natural antioxidants in cooked meat
- 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
- Desarrollo de patés de cerdo ibérico (II): estudio comparativo con patés de cerdo blanco
- Desarrollo de patés de cerdo ibérico(I): efecto del contenido en grasa
- Deterioro de la carne fresca de cerdo durante la refrigeración: cambios en el perfil de ácidos grasos y generación de compuestos volátiles
- Dietary acorns provide a source of gamma-tocopherol to pigs raised extensively
- Dietary α-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams
- Dinámica y control del proceso de secado del jamón ibérico en secaderos y bodegas naturales y en cámaras climatizadas
- Dry cured iberian ham non-volatile components as affected by the length of the curing process
- Efecto de la duración del salado y tiempo de post-salado en la composición y proteolisis del M. Biceps femoris de jamones ibéricos
- 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 reducción de NO2/NO3 en la evolución de los parámetros de color instrumental CIE L*a*b* durante la maduración de lomos ibéricos
- Efecto de las altas presiones (ap) sobre el color y la oxidación lipídica en jamóm ibérico loncheado durante el almacenamiento a refrigeración
- Efecto de las condiciones de conservación previas a la entrada en sal sobre la composición y la proteolisis del m. B. femoris de jamones ibéricos
- 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 sistema de alimentación en la composición y características de la grasa intramuscular del cerdo ibérico
- Efecto del tipo de almacenamiento sobre las características tecnológicas de hamburguesas de cerdo ibérico con distintos niveles de inclusión fibra de tomate.
- Effect of Iberian x Duroc genotype on composition and sensory properties of dry-cured ham
- Effect of Iberian × Duroc genotype on dry-cured loin quality
- Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée
- 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 high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
- Effect of high pressure thermal processing on some essential nutrients and immunological components present in breast milk
- Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
- Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
- Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo)
- Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs
- Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté
- Effect of physico-chemical characteristics of raw muscles from three Iberian × Duroc genotypes on dry-cured meat products quality
- Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage
- Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig
- Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
- Effect of the Iberian × Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities
- Effect of the Iberian pig rearing system on blood plasma antioxidant status and oxidative stress biomarkers
- Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS
- Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk
- Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham
- Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters
- Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops
- El genotipo del macho Duroc en cruces ibérico +Duroc afecta a la capacidad adipogénica.
- El jamón ibérico, excelso manjar
- Electron beam treatment and storage on colour and lipid oxidation of dry-cured Iberian ham slices
- Estudio de los componentes de la calidad del queso con D.O.P. Torta del Casar
- 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
- Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet
- Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté
- Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters
- Fatty acid composition and adipogenic enzyme activity of muscle and adipose tissue, as affected by Iberian × Duroc pig genotype
- Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage
- Formation of lipid and protein oxidation products during in vitro gastrointestinal digestion of dry-cured loins with different contents of nitrate/nitrite added
- Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS
- Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation
- Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening
- Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions
- Hacia el establecimiento de parámetros y compuestos indicadores de calidad en el jamón ibérico
- Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product: Dry-Cured Iberian Ham
- High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
- High-hydrostatic pressure preservation of plum purée made of moderate-intensity pulsed electric field-treated plum
- High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality
- High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products
- High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese
- Incrementando la implicación de los alumnos en la supervisión y mejora de las enseñanzas veterinarias: experiencias desde la Comisión de Calidad del Grado en Veterinaria de la Universidad de Extremadura
- Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the iberian pig
- Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage
- 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 the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
- Influencia de la genética porcina en la obtención de materia porma de calidad: estudio de cruce recíproco Ibérico-Duroc
- Interannual variability and evolution during the montanera period of Holm oak (Quercus rotundifolia Lam.) acorns
- La alimentación en la calidad de la carne fresca del cerdo ibérico y sus transformados.
- La conservación de la superficie de corte del jamón y de la oxidación lipídica en función del tipo de protección empleado.
- La fritura de la carne: efecto del tipo de aceite sobre el color, la oxidación lipídica y la composición en ácidos grasos
- La influencia de la genética porcina en la obtención de productos cárnicos curados: estudio de dos líneas de cerdos Duroc
- La influencia de la genética porcina en la obtención de materia prima de calidad: estudio de dos lineas de cerdo Duroc
- 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
- Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté
- Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
- Lipogenic activity and fatty acid composition of 3 different Iberian X duroc pig genotypes
- Lipolysis in dry-cured ham: Influence of salt content and processing conditions
- 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
- Measuring sensorial quality of Iberian Ham by Rasch model
- Mejora de la conservación del jamónibérico loncheado mediante nuevastecnologías de procesado y envasado
- Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
- New device for direct extraction of volatiles in solid samples using SPME
- 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.
- Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents
- 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 lipolytic changes during ripening of Iberian hams as affected by feeding regime: Extensive feeding and alpha-tocopheryl acetate supplementation
- Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
- Parámetros productivos del cruce recíproco Ibérico x Duroc: la influencia de los efectos maternales
- Perspectivas actuales para la diferenciación de la alimentación en los jamones de cerdo ibérico
- Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: A comparative study
- 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
- Physicochemical properties and oxidative stability of liver pâté as affected by fat content
- Plasmalogens in pork: Aldehyde composition and changes in aldehyde profile during refrigerated storage of raw and cooked meat
- Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages
- Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat
- Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models
- Productos de calidad del cerdo ibérico
- Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
- Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation
- Reducción de los niveles de sales nitrificantes en lomos ibéricos: efectos sobre el color, la oxidación de lípidos y proteínas y los recuentos microbianos durante el proceso de secado
- Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
- Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
- 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 salt content and processing conditions
- Sensory characteristics of Iberian ham: Influence of processing time and slice location
- 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
- Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage
- Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
- The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage
- The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal digestion
- Tocopherols, fatty acids and cytokines content of holder pasteurised and high-pressure processed human milk
- Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
- Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models
- Valoración de la carne de tres líneas de cerdo ibérico para su consumo en fresco, cerdo de Primor (I): estudio físico-químico
- Valoración de la carne de tres líneas de cerdo ibérico para su consumo en fresco, cerdo de Primor (II): aspectos tecnológicos
- Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
- Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes
- Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system
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