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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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 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 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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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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Sensory characteristics of Iberian ham: influence of processing time and slice location von Ruiz, J, Ventanas, J, Cava, R, Timón, M.L, Garcı́a, C

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Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut P runus persica var. Nectarine: Edible Coatings for Preservation of Nectarine von Ramirez, M.E., Timón, M.L., Petrón, M.J., Andrés, A.I.

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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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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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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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Effects of salt and temperature on proteolysis during ripening of Iberian ham von Martín, L., Córdoba, J.J., Antequera, T., Timón, M.L., Ventanas, J.

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Effect of MAP storage on chemical, physical and sensory characteristics of “níscalos” (Lactarius deliciosus) von Andrés, A.I., Timón, M.L., Molina, G., González, N., Petrón, M.J.

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Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham von Jurado, Ángela, García, Carmen, Timón, María L., Carrapiso, Ana I.

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Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams von Timón, M.L, Ventanas, J, Carrapiso, A.I, Jurado, A, Garcı́a, C

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Evolution of volatile aldehydes in Iberian ham matured under different processing conditions von Martı́n, L., Timón, M.L., Petrón, M.J., Ventanas, J., Antequera, T.

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study of the aroma of fried bacon and fried pork loin von Timon, M.L, Carrapiso, A.I, Jurado, A, Lagemaat, J. van de

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Volatile Compounds in Supercritical Carbon Dioxide Extracts of Iberian Ham von Timón, M. L, Ventanas, J, Martín, L, Tejeda, J. F, García, C

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Microbial populaitons and volatile compounds in the 'bone taint' spoilage of dry cured ham von Garcia, C, Martin, A, Timon, M.L, Cordoba, J.J

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Structural single and multiple molecular adsorption of CO2 and H2O in zeolitic imidazolate framework (ZIF) crystals von Timón, V., Senent, M.L., Hochlaf, M.

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