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Rivas-Cañedo, Ana
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1

Effect of high-pressure processing and chemical composition..:

Rivas-Cañedo, Ana ; Martínez-Onandi, Nerea ; Gaya, Pilar..
Meat Science.  172 (2021)  - p. 108349 , 2021
Link: https://doi.org/10.1016/..
 
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2

Influence of compositional characteristics and high pressur..:

Martínez-Onandi, Nerea ; Rivas-Cañedo, Ana ; Picon, Antonia.
Innovative Food Science & Emerging Technologies.  49 (2018)  - p. 127-135 , 2018
Link: https://doi.org/10.1016/..
 
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3

Influence of physicochemical characteristics and high press..:

Martínez-Onandi, Nerea ; Rivas-Cañedo, Ana ; Ávila, Marta...
Meat Science.  131 (2017)  - p. 40-47 , 2017
Link: https://doi.org/10.1016/..
 
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4

Valorisation of an extract from olive oil waste as a natura..:

Muíño, Iria ; Díaz, María Teresa ; Apeleo, Elizabeth...
Journal of Cleaner Production.  140 (2017)  - p. 924-932 , 2017
Link: https://doi.org/10.1016/..
 
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5

Effect of chemical composition and high pressure processing..:

Martínez-Onandi, Nerea ; Rivas-Cañedo, Ana ; Nuñez, Manuel.
Meat Science.  111 (2016)  - p. 130-138 , 2016
Link: https://doi.org/10.1016/..
 
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6

Volatile Compounds in High-Pressure-Processed Pork Meat Pro..:

, In: Processing and Impact on Active Components in Food,
Rivas-Cañedo, Ana ; Díaz, Maria Teresa ; Picón, Antonia.. - p. 277-284 , 2015
Link: https://doi.org/10.1016/..
 
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7

List of Contributors:

, In: Processing and Impact on Active Components in Food,
Aaby, Kjersti ; Abu-Ghannam, Nissreen ; Aires, Alfredo... - p. xv-xix , 2015
Link: https://doi.org/10.1016/..
 
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8

Effect of dietary supplementation with red wine extract or ..:

Muíño, Iria ; Apeleo, Elizabeth ; de la Fuente, Jesús...
Meat Science.  98 (2014)  2 - p. 116-123 , 2014
Link: https://doi.org/10.1016/..
 
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9

Effect of dietary supplementation with either red wine extr..:

Rivas-Cañedo, Ana ; Apeleo, Elizabeth ; Muiño, Iria...
Meat Science.  93 (2013)  2 - p. 178-186 , 2013
Link: https://doi.org/10.1016/..
 
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10

Volatile compounds in low-acid fermented sausage "espetec" ..:

Rivas-Cañedo, Ana ; Juez-Ojeda, Cristina ; Nuñez, Manuel.
Food Chemistry.  132 (2012)  1 - p. 18-26 , 2012
Link: https://doi.org/10.1016/..
 
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11

Effects of high-pressure processing on the volatile compoun..:

Rivas-Cañedo, Ana ; Juez-Ojeda, Cristina ; Nuñez, Manuel.
Food Chemistry.  124 (2011)  3 - p. 749-758 , 2011
Link: https://doi.org/10.1016/..
 
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12

Volatile compounds in ground beef subjected to high pressur..:

Rivas-Cañedo, Ana ; Juez-Ojeda, Cristina ; Nuñez, Manuel.
Food Chemistry.  124 (2011)  3 - p. 1201-1207 , 2011
Link: https://doi.org/10.1016/..
 
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13

Volatile compounds in fresh meats subjected to high pressur..:

Rivas-Cañedo, Ana ; Fernández-García, Estrella ; Nuñez, Manuel
Meat Science.  81 (2009)  2 - p. 321-328 , 2009
Link: https://doi.org/10.1016/..
 
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14

Volatile compounds in Spanish dry-fermented sausage 'salchi..:

Rivas-Cañedo, Ana ; Nuñez, Manuel ; Fernández-García, Estrella
Meat Science.  83 (2009)  4 - p. 620-626 , 2009
Link: https://doi.org/10.1016/..
 
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15

Volatile compounds in dry-cured Serrano ham subjected to hi..:

Rivas-Cañedo, Ana ; Fernández-García, Estrella ; Nuñez, Manuel
Meat Science.  82 (2009)  2 - p. 162-169 , 2009
Link: https://doi.org/10.1016/..
 
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