Lista de obras - Teresa Antequera - Dominio Público Uruguay

A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS.

artículo científico publicado en 2015

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

artículo científico publicado en 2014

Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams

artículo científico publicado en 2014

Comparison of different methods for total lipid quantification in meat and meat products

artículo científico publicado en 2008

Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham

artículo científico publicado en 2016

Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

artículo científico publicado en 2020

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

artículo científico publicado en 2014

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

artículo científico publicado en 2011

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

artículo científico publicado en 2008

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

artículo científico publicado en 2013

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

artículo científico publicado en 2012

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

artículo científico publicado en 2013

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

artículo científico publicado en 2009

Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

article

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

article

Gas Chromatography–Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

artículo científico publicado en 2012

Including 3D-textures in a Computer Vision System to Analyze Quality Traits of Loin

artículo científico publicado en 2015

Individual phospholipid classes from iberian pig meat as affected by diet.

artículo científico publicado en 2010

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.

artículo científico publicado en 2010

Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham

artículo científico publicado en 2004

Lipolytic and oxidative changes in Iberian dry-cured loin.

artículo científico publicado en 2006

MRI-based analysis of feeding background effect on fresh Iberian ham

artículo científico publicado en 2011

MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

artículo científico publicado en 2010

Meat quality characteristics in different lines of Iberian pigs

artículo científico publicado en 2004

Modeling salt diffusion in Iberian ham by applying MRI and data mining

artículo científico publicado en 2016

Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging

artículo científico publicado en 2007

Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.

artículo científico publicado en 2009

New fractal features and data mining to determine food quality based on MRI

artículo científico publicado en 2017

Non-destructive analysis of sensory traits of dry-cured loins by MRI-computer vision techniques and data mining

artículo científico publicado en 2016

Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining

artículo científico publicado en 2017

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

artículo científico publicado en 2014

Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.

artículo científico publicado en 2011

Prediction of pork quality parameters by applying fractals and data mining on MRI.

artículo científico

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

scientific article published on 10 September 2014

Radial Textures: A New Approach to Analyze Meat Quality by Using MRI

artículo científico publicado en 2019

Stereospecific Analysis of Phospholipid Classes in Skeletal Muscle from Rats Fed Different Fat Sources

artículo científico publicado en 2007

Study of salting and post-salting stages of fresh and thawed Iberian hams

article

Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham.

artículo científico publicado en 2005

Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background.

artículo científico publicado en 2008

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

artículo científico publicado en 2014

Volatile compounds in Iberian dry-cured loin.

artículo científico publicado en 2004

Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

scientific article published on 17 October 2008

Lista de obras de Teresa Antequera

A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS.

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams

Comparison of different methods for total lipid quantification in meat and meat products

Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham

Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Gas Chromatography–Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

Including 3D-textures in a Computer Vision System to Analyze Quality Traits of Loin

Individual phospholipid classes from iberian pig meat as affected by diet.

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.

Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham

Lipolytic and oxidative changes in Iberian dry-cured loin.

MRI-based analysis of feeding background effect on fresh Iberian ham

MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

Meat quality characteristics in different lines of Iberian pigs

Modeling salt diffusion in Iberian ham by applying MRI and data mining

Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging

Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.

New fractal features and data mining to determine food quality based on MRI

Non-destructive analysis of sensory traits of dry-cured loins by MRI-computer vision techniques and data mining

Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.

Prediction of pork quality parameters by applying fractals and data mining on MRI.

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Radial Textures: A New Approach to Analyze Meat Quality by Using MRI

Stereospecific Analysis of Phospholipid Classes in Skeletal Muscle from Rats Fed Different Fat Sources

Study of salting and post-salting stages of fresh and thawed Iberian hams

Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham.

Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background.

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Volatile compounds in Iberian dry-cured loin.

Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids