Cork oak (Quercus suber L.) leaf extracts potential use as natural antioxidants in cooked meat
Lavado, Guadalupe, Ladero, Luis, Cava, Ramón
Published in Industrial crops and products (01.02.2021)
Published in Industrial crops and products (01.02.2021)
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Journal Article
Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage
Higuero, Nieves, Ramírez, María Rosario, Vidal-Aragón, María del Carmen, Cava, Ramón
Published in Food science & technology (15.04.2022)
Published in Food science & technology (15.04.2022)
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Journal Article
Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions
Moreno, Irene, Lipová, Petra, Ladero, Luis, Fernández-García, José Luis, Cava, Ramón
Published in Livestock science (01.10.2020)
Published in Livestock science (01.10.2020)
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Journal Article
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS
Delgado, Francisco José, González-Crespo, José, Cava, Ramón, Ramírez, Rosario
Published in Food chemistry (01.12.2011)
Published in Food chemistry (01.12.2011)
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Journal Article
Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage
Cava, Ramón, Ladero, Luís, González, Santiago, Carrasco, Atanasio, Ramírez, M. Rosario
Published in Innovative food science & emerging technologies (2009)
Published in Innovative food science & emerging technologies (2009)
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