Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage von Hoz, L., D’Arrigo, M., Cambero, I., Ordóñez, J.A.

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A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects von Medina, M., Cabeza, M.C., Bravo, D., Cambero, I., Montiel, R., Ordóñez, J.A., Nuñez, M., Hoz, L.

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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality von Cárcel, J.A., Benedito, J., Cambero, M.I., Cabeza, M.C., Ordóñez, J.A.

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Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham von Cabeza, M.C., Cambero, M.I., Núñez, M., Medina, M., de la Hoz, L., Ordóñez, J.A.

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Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol von Hoz, L., Cambero, I., Santos, C., Herranz, B., Ordóñez, J.A.

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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics von Herrero, A.M., Cambero, M.I., Ordóñez, J.A., de la Hoz, L., Carmona, P.

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Fatty acid and volatile compounds from salami manufactured with yerba mate ( Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement... von de Campos, R.M.L., Hierro, E., Ordóñez, J.A., Bertol, T.M., Terra, N.N., de la Hoz, L.

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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon von Herrero, A.M., Carmona, P., Ordóñez, J.A., Hoz, L. de la, Cambero, M.I.

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Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation von Cabeza, M.C., de la Hoz, L., Velasco, R., Cambero, M.I., Ordóñez, J.A.

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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics von Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Herranz, B., Romero de Ávila, M.D., Cambero, M.I.

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Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study von Herrero, A.M., Cambero, M.I., Ordóñez, J.A., Hoz, L. de la, Carmona, P.

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Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets von Santos, C., Hoz, L., Cambero, M.I., Cabeza, M.C., Ordóñez, J.A.

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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham von Romero de Ávila, M.D., Ordóñez, J.A., de la Hoz, L., Herrero, A.M., Cambero, M.I.

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Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication von Cabeza, M.C, Cárcel, J.A, Ordóñez, J.A, Cambero, I, De la Hoz, L, Garcia, M.L, Benedito, J

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Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder von Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Castejón, D., de Avila, M.D. Romero, Cambero, M.I.

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Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres von de Fernando, G.D.García, Nychas, G.J.E., Peck, M.W., Ordóñez, J.A.

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Combined use of Pronase E and a fungal extract ( Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages von Bruna, J.M, Fernández, M, Hierro, E.M, Ordóñez, J.A, de la Hoz, L

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Dry-cured ham restructured with fibrin von Romero de Ávila, M.D., Hoz, L., Ordóñez, J.A., Cambero, M.I.

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Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages von Hierro, Eva, de la Hoz, Lorenzo, Ordóñez, Juan A

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Effect of Modified Atmosphere Composition on the Metabolism of Glucose by Brochothrix thermosphacta von PIN, Carmen, GARCIA DE FERNANDO, Gonzalo D, ORDONEZ, Juan A

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