Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods von Ruiz, J., Antequera, T., Andres, A.I., Petron, M.J., Muriel, E.

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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity von Broncano, J.M., Timón, M.L., Parra, V., Andrés, A.I., Petrón, M.J.

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Effect of talc and water addition on olive oil quality and antioxidants von Carrapiso, Ana I., García, Amparo, Petrón, M. Jesús, Martín, Lourdes

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Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat von Petron, M.J., Raes, K., Claeys, E., Lourenço, M., Fremaut, D., De Smet, S.

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Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases von Timón, M.L., Broncano, J.M., Andrés, A.I., Petrón, M.J.

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Lipolytic and oxidative changes in Iberian dry-cured loin von Muriel, E., Andres, A.I., Petron, M.J., Antequera, T., Ruiz, J.

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Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh‐Cut Prunus persica var. Nectarine von Ramirez, M.E, Timón, M.L, Petrón, M.J, Andrés, A.I

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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs von Broncano, J.M., Petrón, M.J., Parra, V., Timón, M.L.

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Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties von Andrés, A.I., Petrón, M.J., Adámez, J.D., López, M., Timón, M.L.

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Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products von Petrón, M.J., Andrés, A.I., Esteban, G., Timón, M.L.

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Volatile compounds in Iberian dry-cured loin von Muriel, E, Antequera, T, Petrón, M.J, Andrés, A.I, Ruiz, J

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Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages von Broncano, J.M., Otte, J., Petrón, M.J., Parra, V., Timón, M.L.

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Effect of Tomato Pomace Extracts on the Shelf‐Life of Modified Atmosphere‐Packaged Lamb Meat von Andres, A.I., Petron, M.J., Delgado‐Adamez, J., Lopez, M., Timon, M.

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Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines von Muriel, E., Ruiz, J., Martin, D., Petron, M. J., Antequera, T.

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Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs von Muriel, M.E., Antequera, M.T., Petrón, M.J., Andrés, A.I., Ruiz, J.

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In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue von Carrapiso, Ana I, Luisa Timón, M a, Jesús Petrón, M a, Tejeda, Juan F, Garcı́a, Carmen

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Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage von Petrón, M.J., Broncano, J.M., Otte, J., Martín, L., Timón, M.L.

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Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams von Petrón, M.J., Muriel, E., Timón, M.L., Martı́n, L., Antequera, T.

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302 Sleep Quality in the Burn ICU von Eschelbach, E, Sierra, S, Hiner, J, Petron, M, Sherwood, L, Powell, T, Muffley, L, McMullen, K

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478 Burn Care and Splint Application Order Improvement Project von Hiner, J S, Sierra, S, Powell, T, Petron, M, Sullivan, T, Sherwood, L, Braun, L

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