Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions von Andrés, A.I., Cava, R., Ventanas, J., Muriel, E., Ruiz, J.

Volltext

New Device for Direct Extraction of Volatiles in Solid Samples Using SPME von Ruiz, Jorge, Ventanas, Jesús, Cava, Ramón

Volltext

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions von Andrés, A.I., Cava, R., Ventanas, J., Thovar, V., Ruiz, J.

Volltext

Lipolysis in dry-cured ham: Influence of salt content and processing conditions von Andres, A.I., Cava, R., Martin, D., Ventanas, J., Ruiz, J.

Volltext

Texture and appearance of dry cured ham as affected by fat content and fatty acid composition von Ruiz-Carrascal, J., Ventanas, J., Cava, R., Andrés, A.I., Garcı́a, C.

Volltext

Free amino acids and other non-volatile compounds formed during processing of Iberian ham von Martı́n, L, Antequera, T, Ventanas, J, Benı́tez-Donoso, R, Córdoba, J.J

Volltext

Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder von Silva, A., Reina, R., García-Casco, J., Ventanas, J.

Volltext

Changes in intramuscular lipids during ripening of Iberian dry-cured ham von Martı́n, L, Córdoba, J.J, Ventanas, J, Antequera, T

Volltext

Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system von Ventanas, Sonia, Ventanas, Jesús, Ruiz, Jorge

Volltext

Hydrolysis and Maillard reactions during ripening of Iberian ham von Ventanas, J. (Faculty of Veterinary Science, Caceres, Spain), Cordoba, J.J, Antequera, T, Garcia, C, Lopez-Bote, C, Asensio, M.A

Volltext

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

Volltext

Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham von Petrón, M.J., Tejeda, J.F., Muriel, E., Ventanas, J., Antequera, T.

Volltext

Volatile components of dry cured Iberian ham von Garcia, C., Berdagué, J.J., Antequera, T., López-Bote, C., Córdoba, J.J., Ventanas, J.

Volltext

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.

Volltext

Characterization of the Most Odor-Active Compounds of Iberian Ham Headspace von Carrapiso, Ana I, Ventanas, Jesús, García, Carmen

Volltext

Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham von Petrón, M.J., Antequera, T., Muriel, E., Tejeda, J.F., Ventanas, J.

Volltext

Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham von Tejeda, J.F., Antequera, T., Martı́n, L., Ventanas, J., Garcı́a, C.

Volltext

Measuring sensorial quality of Iberian ham by Rasch model von Garcia, C. (Facultad de Veterinaria, Caceres, Spain.), Ventanas, J, Antequera, T, Ruiz, J, Cava, R, Alvarez, P

Volltext

Lipid oxidative changes in the processing of Iberian pig hams von Antequera, T., López-Bote, C.J., Córdoba, J.J., García, C., Asensio, M.A., Ventanas, J., García-Regueiro, J.A., Díaz, I.

Volltext

Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles von Muriel, Elena, Ruiz, Jorge, Ventanas, Jesús, Antequera, Teresa

Volltext