E-LIB Suche - Ergebnisse für: Carrapiso, Ana I.

1

New Insights into the Application of High-Pressure Processi..:

Carrapiso, Ana I. ; Trejo-Álvarez, Antonia ; Martín-Mateos, María Jesús...
Foods. 12 (2023) 3 - p. 472 , 2023

Link: https://doi.org/10.3390/..

2

Effect of a rice bran extract-based active packaging, high ..:

Carrapiso, Ana I. ; Martillanes, Sara ; Delgado-Adámez, Jonathan.
Food Chemistry. 375 (2022) - p. 131651 , 2022

Link: https://doi.org/10.1016/..

3

Volatile compounds of sliced high quality (Montanera) dry-c..:

Carrapiso, Ana I. ; Amaro-Blanco, G. ; Manzano, R...
Food Packaging and Shelf Life. 27 (2021) - p. 100606 , 2021

Link: https://doi.org/10.1016/..

4

Effect of the Organic Production and the Harvesting Method ..:

Carrapiso, Ana I. ; Rubio, Aránzazu ; Sánchez-Casas, Jacinto...
Foods. 9 (2020) 12 - p. 1766 , 2020

Link: https://doi.org/10.3390/..

5

Volatile compounds and sensory changes after high pressure ..:

Delgado-Martínez, Francisco José ; Carrapiso, Ana I. ; Contador, Rebeca.
Innovative Food Science & Emerging Technologies. 52 (2019) - p. 34-41 , 2019

Link: https://doi.org/10.1016/..

6

SIFT-MS analysis of Iberian hams from pigs reared under dif..:

Carrapiso, Ana I. ; Noseda, Bert ; García, Carmen...
Meat Science. 104 (2015) - p. 8-13 , 2015

Link: https://doi.org/10.1016/..

7

Effect of talc and water addition on olive oil quality and ..:

Carrapiso, Ana I. ; García, Amparo ; Petrón, M. Jesús.
European Journal of Lipid Science and Technology. 115 (2013) 5 - p. 583-588 , 2013

Link: https://doi.org/10.1002/..

8

Study of the volatile compounds and odor-active compounds o..:

del Pulgar, José Sánchez ; García, Carmen ; Reina, Raquel.
Food Science and Technology International. 19 (2013) 3 - p. 225-233 , 2013

Link: https://doi.org/10.1177/..

9

Shelf life of Merino lamb meat retail packaged under atmosp..:

Gutiérrez, Juan I. ; Tejeda, Juan F. ; Carrapiso, Ana I....
International Journal of Food Science & Technology. 46 (2011) 3 - p. 492-499 , 2011

Link: https://doi.org/10.1111/..

10

Characterisation of the most odour-active compounds of bone..:

Carrapiso, Ana I. ; Martín, Lourdes ; Jurado, Ángela.
Meat Science. 85 (2010) 1 - p. 54-58 , 2010

Link: https://doi.org/10.1016/..

11

Effect of the Iberian pig line on dry-cured ham characteris..:

Carrapiso, Ana I. ; García, Carmen
Meat Science. 80 (2008) 2 - p. 529-534 , 2008

Link: https://doi.org/10.1016/..

12

Effect of ripening time and rearing system on amino acid-re..:

Jurado, Ángela ; García, Carmen ; Timón, María L..
Meat Science. 75 (2007) 4 - p. 585-594 , 2007

Link: https://doi.org/10.1016/..

13

Effect of fat content on flavour release from sausages:

Carrapiso, Ana I.
Food Chemistry. 103 (2007) 2 - p. 396-403 , 2007

Link: https://doi.org/10.1016/..

14

Instrumental colour of Iberian ham subcutaneous fat and lea..:

Carrapiso, Ana I. ; García, Carmen
Meat Science. 71 (2005) 2 - p. 284-290 , 2005

Link: https://doi.org/10.1016/..

15

Iberian ham headspace: odorants of intermuscular fat and di..:

Carrapiso, Ana I ; García, Carmen
Journal of the Science of Food and Agriculture. 84 (2004) 15 - p. 2047-2051 , 2004

Link: https://doi.org/10.1002/..