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