FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
Universidad Politécnica de Valencia
Valencia, EspañaPublicacións en colaboración con investigadores/as de Universidad Politécnica de Valencia (3)
2019
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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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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