Publikationen, an denen er mitarbeitet Jesús Salmerón Egea (6)

2009

  1. Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes

    Food Chemistry, Vol. 114, Núm. 4, pp. 1291-1300

2007

  1. Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

    Food Chemistry, Vol. 100, Núm. 2, pp. 498-503

2006

  1. Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography-mass spectrometry

    Food Chemistry, Vol. 94, Núm. 1, pp. 151-156

  2. Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

    Food Control, Vol. 17, Núm. 7, pp. 511-515

2004

  1. Texture profile analysis of meat products treated with commercial liquid smoke flavourings

    Food Control, Vol. 15, Núm. 6, pp. 457-461

1999

  1. Development of standardized sensory methodologies: Some applications to Protected Designation of Origin cheeses

    Sciences des Aliments, Vol. 19, Núm. 5, pp. 543-558