Lista de obras -

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

artículo científico publicado en 2012

Beliefs and attitudes of butchers and consumers towards dry-cured ham

artículo científico publicado en 2008

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles.

artículo científico publicado en 2013

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

artículo científico publicado en 2013

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

scientific article published on 20 March 2006

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

artículo científico publicado en 2008

Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period

artículo científico publicado en 2001

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

artículo científico publicado en 2005

Effect of sodium chloride replacement on some characteristics of fermented sausages.

artículo científico publicado en 2003

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

scientific article published on 01 February 2015

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

artículo científico publicado en 2003

Estimation of dry-cured ham composition using dielectric time domain reflectometry

artículo científico publicado en 2012

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

artículo científico publicado en 2013

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.

artículo científico publicado en 2012

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

artículo científico publicado en 2010

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

artículo científico publicado en 2018

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

artículo científico publicado en 2006

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

artículo científico publicado en 2006

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

artículo científico publicado en 2013

Instrumental evaluation of defective texture in dry-cured hams

artículo científico publicado en 2007

K-lactate and high pressure effects on the safety and quality of restructured hams

artículo científico publicado en 2011

Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C ⬇️

artículo científico publicado el 1 de mayo de 2002

Moisture diffusivity in the lean tissue of dry-cured ham at different process times

artículo científico publicado en 2004

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

scientific article published on 28 June 2012

NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham

artículo científico publicado en 2003

Non-destructive determination of fat content in green hams using ultrasound and X-rays

artículo científico publicado en 2015

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

artículo científico publicado en 2012

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

scientific article published on 19 June 2012

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing ⬇️

artículo científico publicado el 23 de junio de 2012

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin ⬇️

artículo científico publicado el 1 de enero de 1996

Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

artículo científico publicado en 2005

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

artículo científico publicado en 2011

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

artículo científico publicado en 2009

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

artículo científico publicado en 2005

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

artículo científico publicado en 2013

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing

artículo científico publicado en 2011

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

artículo científico publicado en 2015

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

artículo científico publicado en 2008

Sex and crossbreed effects on the characteristics of dry-cured ham ⬇️

artículo científico publicado el 1 de enero de 1995

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

artículo científico publicado en 2007

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

artículo científico publicado el 2 de junio de 2007

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

artículo científico publicado en 1996

Technologies to shorten the drying period of dry-cured meat products ⬇️

artículo científico publicado el 24 de marzo de 2007

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

artículo científico publicado en 2007

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

artículo científico publicado en 2005

Tools for studying dry-cured ham processing by using computed tomography

artículo científico publicado en 2011

Water transfer analysis in pork meat supported by NMR imaging.

artículo científico publicado en 2004

Lista de obras de

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

Beliefs and attitudes of butchers and consumers towards dry-cured ham

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles.

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Effect of sodium chloride replacement on some characteristics of fermented sausages.

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

Estimation of dry-cured ham composition using dielectric time domain reflectometry

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

Instrumental evaluation of defective texture in dry-cured hams

K-lactate and high pressure effects on the safety and quality of restructured hams

Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C ⬇️

Moisture diffusivity in the lean tissue of dry-cured ham at different process times

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham

Non-destructive determination of fat content in green hams using ultrasound and X-rays

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing ⬇️

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin ⬇️

Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

Sex and crossbreed effects on the characteristics of dry-cured ham ⬇️

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

Technologies to shorten the drying period of dry-cured meat products ⬇️

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Tools for studying dry-cured ham processing by using computed tomography

Water transfer analysis in pork meat supported by NMR imaging.