José Vicente García Pérez-rekin lankidetzan egindako argitalpenak (3)

2019

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

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

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. 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