Ourense
Campus
Institut de Recerca i Tecnologia Agroalimentaries
Barcelona, EspañaPublications in collaboration with researchers from Institut de Recerca i Tecnologia Agroalimentaries (4)
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
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