MARÍA ISABEL
CAMBERO RODRÍGUEZ
Catedrática de universidad
MARÍA DOLORES
ROMERO DE ÁVILA HIDALGO
Profesora contratada doctora
Publications by the researcher in collaboration with MARÍA DOLORES ROMERO DE ÁVILA HIDALGO (12)
2024
-
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
2023
-
Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes
Foods, Vol. 12, Núm. 12
-
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
-
Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
Food Chemistry, Vol. 276, pp. 315-321
2017
-
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
-
Dry-cured ham restructured with fibrin
Food Chemistry, Vol. 159, pp. 519-528
-
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
-
Pasteurización de la tortilla española mediante ionización electrónica
Avances en microbiología de los alimentos
2010
-
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
-
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
-
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