Publicaciones en las que colabora con EVA HIERRO PAREDES (7)

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. Erratum: Fatty acid composition of salami from different countries and their nutritional implications (International Journal of Food Sciences and Nutrition) (2009) vol. 59 (7-8) (607-619))

    International Journal of Food Sciences and Nutrition

  2. 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

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