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Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs

Journal of agricultural and food chemistry, 2003-10, Vol.51 (21), p.6248-6255

2003

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Changes in the components of dry-fermented sausages during ripening

Critical reviews in food science and nutrition, 1999-05, Vol.39 (4), p.329-367

1999

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Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Food chemistry, 2007, Vol.101 (1), p.107-112

2007

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Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

Innovative food science & emerging technologies, 2011-07, Vol.12 (3), p.275-281

2011

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Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

Food chemistry, 2004-05, Vol.85 (4), p.649-657

2004

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Pulsed light inactivation of Listeria monocytogenes through different plastic films

Foodborne pathogens and disease, 2009-12, Vol.6 (10), p.1265-1267

2009

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Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

International journal of food microbiology, 2003-08, Vol.85 (1), p.111-125

2003

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Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Meat science, 2014-10, Vol.98 (2), p.310-315

2014

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Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

International journal of food microbiology, 2009-10, Vol.135 (2), p.125-130

2009

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Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.1156-1161

1999

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Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract of Penicillium camemberti

Journal of the science of food and agriculture, 2002-04, Vol.82 (5), p.526-533

2002

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Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham

Innovative food science & emerging technologies, 2007-06, Vol.8 (2), p.299-305

2007

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Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

Food chemistry, 2005-08, Vol.91 (4), p.673-682

2005

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Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

Food chemistry, 2012-08, Vol.133 (4), p.1530-1537

2012

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Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

Meat science, 2001-09, Vol.59 (1), p.87-96

2001

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The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Meat science, 2001-09, Vol.59 (1), p.97-107

2001

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Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

Journal of food science, 2005-08, Vol.70 (6), p.m292-m295

2005

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Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

Meat science, 2003-08, Vol.64 (4), p.475-482

2003

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Accelerated ripening of dry fermented sausages

Trends in Food Science & Technology, 2000-06, Vol.11 (6), p.201-209

2000

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Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

European food research & technology, 2005-05, Vol.220 (5-6), p.494-501

2005

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Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages

Journal of agricultural and food chemistry, 1997-08, Vol.45 (8), p.2989-2995

1997

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Mediterranean Products

Handbook of Fermented Meat and Poultry, 2014, p.301-312

2014

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Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Journal of the science of food and agriculture, 2000-10, Vol.80 (13), p.1831-1840

2000

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Fatty acid composition of salami from different countries and their nutritional implications

International journal of food sciences and nutrition, 2008-01, Vol.59 (7-8), p.607-618

2008

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Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat science, 1997-05, Vol.46 (1), p.115-128

1997

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Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs

Changes in the components of dry-fermented sausages during ripening

Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

Pulsed light inactivation of Listeria monocytogenes through different plastic films

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages

Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract of Penicillium camemberti

Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

Accelerated ripening of dry fermented sausages

Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages

Mediterranean Products

Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Fatty acid composition of salami from different countries and their nutritional implications

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

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