Publikationen, an denen er mitarbeitet Cristina Pérez Santaescolástica (7)

2020

  1. Use of high pressure and ultrasound as a corrective measure of the pastiness in dry-cured ham

    Use of high pressure and ultrasound as a corrective measure of the pastiness in dry-cured ham

2019

  1. 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

  2. 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

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

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

  3. 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