Cristina Pérez Santaescolástica-rekin lankidetzan egindako argitalpenak (16)

2022

  1. Active edible coatings and films with Mediterranean herbs to improve food shelf-life

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 9, pp. 2391-2403

2021

  1. Dry-Cured Ham

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75

  2. High-pressure processing in inactivation of Salmonella spp. in food products

    Trends in Food Science and Technology, Vol. 107, pp. 31-37

2020

  1. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

    Journal of Food Science and Technology, Vol. 57, Núm. 5, pp. 1628-1635

  2. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 970-977

2019

  1. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  2. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Food Analytical Methods, Vol. 12, Núm. 6, pp. 1263-1284

  3. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

    Food Research International, Vol. 116, pp. 49-56

  4. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  5. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

  6. The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

    PeerJ, Vol. 2019, Núm. 7

2018

  1. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

    Food Research International, Vol. 114, pp. 140-150

  2. Bioactive peptides as natural antioxidants in food products – A review

    Trends in Food Science and Technology, Vol. 79, pp. 136-147

  3. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

  4. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

    Food Research International, Vol. 107, pp. 559-566

2017

  1. Salt reduction strategies in meat products made from whole pieces

    Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 267-289