FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
Cristina
Pérez Santaescolástica
Publicacións nas que colabora con Cristina Pérez Santaescolástica (6)
2019
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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
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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
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
2018
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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
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245
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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