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Petrón, M. Jesús
73  Ergebnisse:
Personensuche X
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1

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/..
 
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2

Study of antioxidant activity and phenolic compounds of ext..:

Petrón, M.J. ; Andrés, A.I. ; Esteban, G..
Journal of Cereal Science.  98 (2021)  - p. 103162 , 2021
Link: https://doi.org/10.1016/..
 
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3

302 Sleep Quality in the Burn ICU:

Eschelbach, E ; Sierra, S ; Hiner, J...
Journal of Burn Care & Research.  40 (2019)  Supplement_1 - p. S128-S129 , 2019
Link: https://doi.org/10.1093/..
 
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4

478 Burn Care and Splint Application Order Improvement Proj..:

Hiner, J S ; Sierra, S ; Powell, T...
Journal of Burn Care & Research.  39 (2018)  suppl_1 - p. S211-S212 , 2018
Link: https://doi.org/10.1093/..
 
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5

Food by-products as potential antioxidant and antimicrobial..:

Andrés, A.I. ; Petrón, M.J. ; Adámez, J.D...
Meat Science.  129 (2017)  - p. 62-70 , 2017
Link: https://doi.org/10.1016/..
 
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6

Effect of Tomato Pomace Extracts on the Shelf-Life of Modif..:

Andres, A.I. ; Petron, M.J. ; Delgado-Adamez, J...
Journal of Food Processing and Preservation.  41 (2016)  4 - p. e13018 , 2016
Link: https://doi.org/10.1111/..
 
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7

Effect of Chitosan, Pectin and Sodium Caseinate Edible Coat..:

Ramirez, M.E. ; Timón, M.L. ; Petrón, M.J..
Journal of Food Processing and Preservation.  39 (2015)  6 - p. 2687-2697 , 2015
Link: https://doi.org/10.1111/..
 
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8

Prevention of rancidity and discolouration of Iberian dry c..:

Timón, M.L. ; Broncano, J.M. ; Andrés, A.I..
LWT - Food Science and Technology.  58 (2014)  1 - p. 293-298 , 2014
Link: https://doi.org/10.1016/..
 
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9

Effect of MAP storage on chemical, physical and sensory cha..:

Andrés, A.I. ; Timón, M.L. ; Molina, G...
Food Packaging and Shelf Life.  1 (2014)  2 - p. 179-189 , 2014
Link: https://doi.org/10.1016/..
 
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10

Effect of commercial proteases on shelf-life extension of I..:

Petrón, M.J. ; Broncano, J.M. ; Otte, J...
LWT - Food Science and Technology.  53 (2013)  1 - p. 191-197 , 2013
Link: https://doi.org/10.1016/..
 
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11

Isolation and identification of low molecular weight antiox..:

Broncano, J.M. ; Otte, J. ; Petrón, M.J...
Meat Science.  90 (2012)  2 - p. 494-501 , 2012
Link: https://doi.org/10.1016/..
 
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12

Use of proteases to improve oxidative stability of fermente..:

Broncano, J.M. ; Timón, M.L. ; Parra, V...
Food Research International.  44 (2011)  9 - p. 2655-2659 , 2011
Link: https://doi.org/10.1016/..
 
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13

Effect of different cooking methods on lipid oxidation and ..:

Broncano, J.M. ; Petrón, M.J. ; Parra, V..
Meat Science.  83 (2009)  3 - p. 431-437 , 2009
Link: https://doi.org/10.1016/..
 
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14

Lipolytic and oxidative changes in Iberian dry-cured loin:

Muriel, E. ; Andres, A.I. ; Petron, M.J...
Meat Science.  75 (2007)  2 - p. 315-323 , 2007
Link: https://doi.org/10.1016/..
 
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15

Effect of grazing pastures of different botanical compositi..:

Petron, M.J. ; Raes, K. ; Claeys, E....
Meat Science.  75 (2007)  4 - p. 737-745 , 2007
Link: https://doi.org/10.1016/..
 
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