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Results: 1-18 |
Results: 18
Free amino acids and other non-volatile compounds formed during processingof Iberian ham
Authors: Martin, L Antequera, T Ventanas, J Benitez-Donoso, R Cordoba, JJ
Citation: L. Martin et al., Free amino acids and other non-volatile compounds formed during processingof Iberian ham, MEAT SCI, 59(4), 2001, pp. 363-368
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham
Authors: Tejeda, JF Antequera, T Martin, L Ventanas, J Garcia, C
Citation: Jf. Tejeda et al., Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham, MEAT SCI, 58(2), 2001, pp. 175-179
Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams
Authors: Timon, ML Ventanas, J Carrapiso, AI Jurado, A Garcia, C
Citation: Ml. Timon et al., Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams, MEAT SCI, 58(1), 2001, pp. 85-91
New device for direct extraction of volatiles in solid samples using SPME
Authors: Ruiz, J Ventanas, J Cava, R
Citation: J. Ruiz et al., New device for direct extraction of volatiles in solid samples using SPME, J AGR FOOD, 49(11), 2001, pp. 5115-5121
An electronic nose to classify Iberian pig fats with different fatty acid composition
Authors: Carrapiso, AI Ventanas, J Jurado, A Garcia, C
Citation: Ai. Carrapiso et al., An electronic nose to classify Iberian pig fats with different fatty acid composition, J AM OIL CH, 78(4), 2001, pp. 415-418
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location
Authors: Cava, R Ventanas, J Ruiz, J Andres, AI Antequera, T
Citation: R. Cava et al., Sensory characteristics of Iberian ham: Influence of rearing system and muscle location, FOOD SC TEC, 6(3), 2000, pp. 235-242
Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
Authors: Ruiz-Carrascal, J Ventanas, J Cava, R Andres, AI Garcia, C
Citation: J. Ruiz-carrascal et al., Texture and appearance of dry cured ham as affected by fat content and fatty acid composition, FOOD RES IN, 33(2), 2000, pp. 91-95
Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
Authors: Martin, L Timon, ML Petron, MJ Ventanas, J Antequera, T
Citation: L. Martin et al., Evolution of volatile aldehydes in Iberian ham matured under different processing conditions, MEAT SCI, 54(4), 2000, pp. 333-337
Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs
Authors: Cava, R Ventanas, J Tejeda, JF Ruiz, J Antequera, T
Citation: R. Cava et al., Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs, FOOD CHEM, 68(1), 2000, pp. 51-59
Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
Authors: Tejeda, JF Antequera, T Ruiz, J Cava, R Ventanas, J Garcia, C
Citation: Jf. Tejeda et al., Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham, FOOD SC TEC, 5(3), 1999, pp. 229-233
Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham
Authors: Cava, R Ruiz, J Ventanas, J Antequera, T
Citation: R. Cava et al., Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham, FOOD SC TEC, 5(3), 1999, pp. 235-241
Dry cured Iberian ham non-volatile components as affected by the length ofthe curing process
Authors: Ruiz, J Garcia, C Diaz, MD Cava, R Tejeda, JF Ventanas, J
Citation: J. Ruiz et al., Dry cured Iberian ham non-volatile components as affected by the length ofthe curing process, FOOD RES IN, 32(9), 1999, pp. 643-651
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation
Authors: Cava, R Ruiz, J Ventanas, J Antequera, T
Citation: R. Cava et al., Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation, MEAT SCI, 52(2), 1999, pp. 165-172
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
Authors: Ruiz, J Ventanas, J Cava, R Andres, A Garcia, C
Citation: J. Ruiz et al., Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process, MEAT SCI, 52(1), 1999, pp. 19-27
Changes in intramuscular lipids during ripening of Iberian dry-cured ham
Authors: Martin, L Cordoba, JJ Ventanas, J Antequera, T
Citation: L. Martin et al., Changes in intramuscular lipids during ripening of Iberian dry-cured ham, MEAT SCI, 51(2), 1999, pp. 129-134
Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions
Authors: Andres, AI Ruiz, J Ventanas, J Tejeda, JF Mayoral, AI
Citation: Ai. Andres et al., Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions, ANN ZOOTECH, 48(5), 1999, pp. 397-405
Sensory characteristics of Iberian ham: influence of processing time and slice location
Authors: Ruiz, J Ventanas, J Cava, R Timon, ML Garcia, C
Citation: J. Ruiz et al., Sensory characteristics of Iberian ham: influence of processing time and slice location, FOOD RES IN, 31(1), 1998, pp. 53-58
Volatile compounds in supercritical carbon dioxide extracts of Iberian ham
Authors: Timon, ML Ventanas, J Martin, L Tejeda, JF Garcia, C
Citation: Ml. Timon et al., Volatile compounds in supercritical carbon dioxide extracts of Iberian ham, J AGR FOOD, 46(12), 1998, pp. 5143-5150
Risultati: 1-18 |