JUAN ANTONIO
ORDÓÑEZ PEREDA
Investigador ata 2015
MARÍA BEATRIZ
HERRANZ HERNÁNDEZ
Profesora contratada doctora
Publicacións nas que colabora con MARÍA BEATRIZ HERRANZ HERNÁNDEZ (11)
2010
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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
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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
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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
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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
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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
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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
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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
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Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages
Meat Science, Vol. 72, Núm. 2, pp. 318-325
2005
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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
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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