Publicacións nas que colabora con MARÍA DOLORES ROMERO DE ÁVILA HIDALGO (13)

2024

  1. 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

  2. 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

  1. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

    Foods, Vol. 12, Núm. 12

  2. 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

  1. Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons

    Food Chemistry, Vol. 276, pp. 315-321

2017

  1. 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

  1. Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

    Meat Science, Vol. 103, pp. 90-95

2014

  1. Dry-cured ham restructured with fibrin

    Food Chemistry, Vol. 159, pp. 519-528

  2. 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

  1. Pasteurización de la tortilla española mediante ionización electrónica

    Avances en microbiología de los alimentos

2010

  1. 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

  1. 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

  1. 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