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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Food chemistry, 2008-07, Vol.109 (1), p.25-32

2008

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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Meat science, 2007-11, Vol.77 (3), p.331-338

2007

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Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Meat science, 2009-10, Vol.83 (2), p.320-327

2009

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Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

Meat science, 2004-07, Vol.67 (3), p.485-495

2004

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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Meat science, 2008-11, Vol.80 (3), p.690-696

2008

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A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

Food microbiology, 2009-04, Vol.26 (2), p.224-227

2009

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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Food and bioproducts processing, 2015-10, Vol.96, p.133-144

2015

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Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

Meat science, 2008-08, Vol.79 (4), p.666-676

2008

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Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

Food chemistry, 2009-03, Vol.113 (2), p.493-499

2009

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Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

Meat science, 2008-11, Vol.80 (3), p.668-674

2008

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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

Meat science, 2010-04, Vol.84 (4), p.747-754

2010

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Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Food microbiology, 2010-09, Vol.27 (6), p.777-782

2010

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Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication

Journal of food engineering, 2010-05, Vol.98 (1), p.71-75

2010

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Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol

Food chemistry, 2007, Vol.101 (4), p.1701-1706

2007

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Fatty acid and volatile compounds from salami manufactured with yerba mate ( Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

Food chemistry, 2007, Vol.103 (4), p.1159-1167

2007

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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

Food research international, 2009, Vol.42 (1), p.216-220

2009

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Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

Food research international, 2009-11, Vol.42 (9), p.1362-1372

2009

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Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham

Food chemistry, 2004-11, Vol.88 (1), p.123-128

2004

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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Radiation physics and chemistry (Oxford, England : 1993), 2011-03, Vol.80 (3), p.505-513

2011

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Combined use of Pronase E and a fungal extract ( Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

Meat science, 2000-02, Vol.54 (2), p.135-145

2000

Volltextzugriff (PDF)

Síndrome de burnout y su relación con la calidad de vida laboral en enfermería

Enfermería universitaria, 2023-12, Vol.19 (1), p.58-69

2023

Volltextzugriff (PDF)

The p-nitroaniline test to asses the bacterial microbiota of raw ground meat aerobically stored

Meat science, 2006-02, Vol.72 (2), p.222-228

2006

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Production of n-3 fatty acid enriched pork liver pâté

Food science & technology, 2004-01, Vol.37 (6), p.585-591

2004

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Dry-cured ham restructured with fibrin

Food chemistry, 2014-09, Vol.159, p.519-528

2014

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Growth/survival of natural flora and Listeria monocytogenes on refrigerated uncooked pork and turkey packaged under modified atmospheres

Journal of food safety, 1995-12, Vol.15 (4), p.305-319

1995

Volltextzugriff (PDF)

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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication

Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol

Fatty acid and volatile compounds from salami manufactured with yerba mate ( Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham

Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Combined use of Pronase E and a fungal extract ( Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

Síndrome de burnout y su relación con la calidad de vida laboral en enfermería

The p-nitroaniline test to asses the bacterial microbiota of raw ground meat aerobically stored

Production of n-3 fatty acid enriched pork liver pâté

Dry-cured ham restructured with fibrin

Growth/survival of natural flora and Listeria monocytogenes on refrigerated uncooked pork and turkey packaged under modified atmospheres

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