Authors:
Collar, C
Martinez, JC
Andreu, P
Armero, E
Citation: C. Collar et al., Effects of enzyme associations on bread dough performance. A response surface analysis, FOOD SC TEC, 6(3), 2000, pp. 217-226
Authors:
Armero, E
Barbosa, JA
Toldra, F
Baselga, M
Pla, M
Citation: E. Armero et al., Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities, MEAT SCI, 51(2), 1999, pp. 185-189
Authors:
Flores, M
Armero, E
Aristoy, MC
Toldra, F
Citation: M. Flores et al., Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality, MEAT SCI, 51(1), 1999, pp. 53-59
Authors:
Collar, C
Andreu, P
Martinez, JC
Armero, E
Citation: C. Collar et al., Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study, FOOD HYDROC, 13(6), 1999, pp. 467-475
Authors:
Armero, E
Flores, M
Toldra, F
Barbosa, JA
Olivet, J
Pla, M
Baselga, M
Citation: E. Armero et al., Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham, J SCI FOOD, 79(9), 1999, pp. 1147-1154
Authors:
Armero, E
Baselga, M
Aristoy, MC
Toldra, F
Citation: E. Armero et al., Effects of sire type and sex on pork muscle exopeptidase activity, naturaldipeptides and free amino acids, J SCI FOOD, 79(10), 1999, pp. 1280-1284