MARÍA ISABEL
CAMBERO RODRÍGUEZ
Catedrática de universidad
MARÍA DOLORES
ROMERO DE ÁVILA HIDALGO
Profesora contratada doctora
Publicacions en què col·labora amb MARÍA DOLORES ROMERO DE ÁVILA HIDALGO (13)
2024
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A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept
Analytica, Vol. 5, Núm. 2, pp. 170-186
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Aplicación de la Imagen de Resonancia Magnética (IRM) al análisis morfológico no destructivo de piezas cárnicas. Una aproximación a la selección de perniles
ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Vol. 120, Núm. 3, pp. 224-238
2023
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Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes
Foods, Vol. 12, Núm. 12
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Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology
Animal Frontiers, Vol. 13, Núm. 6, pp. 56-61
2019
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Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
Food Chemistry, Vol. 276, pp. 315-321
2017
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Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study
European Food Research and Technology, Vol. 243, Núm. 3, pp. 455-466
2015
2014
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Dry-cured ham restructured with fibrin
Food Chemistry, Vol. 159, pp. 519-528
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The suitability of plasma powder for cold-set binding of pork and restructured dry ham
Meat Science, Vol. 98, Núm. 4, pp. 709-717
2012
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Pasteurización de la tortilla española mediante ionización electrónica
Avances en microbiología de los alimentos
2010
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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham
Meat Science, Vol. 84, Núm. 4, pp. 747-754
2008
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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, Vol. 80, Núm. 3, pp. 690-696
2007
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Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9357-9364