Publications by the researcher in collaboration with JUAN ANTONIO ORDÓÑEZ PEREDA (11)

2010

  1. Volatile profile and sensory characteristics of dry-cured loins as affected by feeding level in the period previous to the late fattening phase and by rearing system of iberian pigs

    Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 636-657

2009

  1. The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin

    Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 78-89

2008

  1. Fatty acid composition of salami from different countries and their nutritional implications

    International Journal of Food Sciences and Nutrition, Vol. 59, Núm. 7-8, pp. 607-618

  2. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

    Meat Science, Vol. 79, Núm. 4, pp. 666-676

  3. 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. Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

    Meat Science, Vol. 77, Núm. 3, pp. 331-338

  2. Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol

    Food Chemistry, Vol. 101, Núm. 4, pp. 1701-1706

2006

  1. Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages

    Meat Science, Vol. 72, Núm. 2, pp. 318-325

2005

  1. Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

    Food Chemistry, Vol. 91, Núm. 4, pp. 673-682

2004

  1. Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

    Meat Science, Vol. 66, Núm. 1, pp. 151-163

2001

  1. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

    Meat Science, Vol. 59, Núm. 1, pp. 87-96