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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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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Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs von Cantos, Emma, Espín, Juan Carlos, López-Bote, Clemente, de la Hoz, Lorenzo, Ordóñez, Juan A, Tomás-Barberán, Francisco A

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Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species 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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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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Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids von Herranz, Beatriz, de la Hoz, Lorenzo, Hierro, Eva, Fernández, Manuela, Ordóñez, Juan A.

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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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Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages von Bruna, José M., Hierro, Eva M., de la Hoz, Lorenzo, Mottram, Donald S., Fernández, Manuela, Ordóñez, Juan A.

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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation von Benedito, J., Cambero, M.I., Ortuño, C., Cabeza, M.C., Ordoñez, J.A., de la Hoz, L.

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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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Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality von Cabeza, M.C., Cambero, M.I., de la Hoz, L., García, M.L., Ordóñez, J.A.

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Effect of dietary linseed oil and α-tocopherol on pork tenderloin ( Psoas major) muscle von Hoz, L, Lopez-Bote, C.J, Cambero, M.I, D'Arrigo, M, Pin, C, Santos, C, Ordóñez, J.A

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Indirect Measurement of the Lag Time Distribution of Single Cells of Listeria innocua in Food von D'Arrigo, M, García de Fernando, G. D, Velasco de Diego, R, Ordóñez, J. A, George, S. M, Pin, C

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Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages von Herranz, B., Fernández, M., de la Hoz, L., Ordóñez, J.A.

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The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages von Bruna, José M, Hierro, Eva M, de la Hoz, Lorenzo, Mottram, Donald S, Fernández, Manuela, Ordóñez, Juan A

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Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham von Santos, C, Ordóñez, J.A, Cambero, I, D'Arrigo, M, Hoz, L

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Effect of thermoultrasonication on Salmonella enterica serovar Enteritidis in distilled water and intact shell eggs von CABEZA, M. C, ORDONEZ, J. A, CAMBERO, I, DE LA HOZ, L, GARCIA, M. L

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Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages von Hierro, Eva, de la Hoz, Lorenzo, Ordóñez, Juan A

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