Publications by the researcher in collaboration with LORENZO DE LA HOZ PERALES (11)

2014

  1. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

    Meat Science, Vol. 98, Núm. 2, pp. 310-315

2011

  1. Eliminación de “Listeria monocytogenes” en jamón curado mediante radiaciones beta

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 330

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

2009

  1. Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

    Food Research International, Vol. 42, Núm. 9, pp. 1362-1372

  2. Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

    Food Chemistry, Vol. 113, Núm. 2, pp. 493-499

  3. Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

    Food Research International, Vol. 42, Núm. 1, pp. 216-220

2008

  1. Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation

    Journal of Food Protection, Vol. 71, Núm. 10, pp. 2001-2006

  2. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

    Food Chemistry, Vol. 109, Núm. 1, pp. 25-32

  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. 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