Search results: Sage Journals

Available accessResearch articleFirst published April, 2011

Pre-cure Freezing Effect on Physicochemical,Texture and Sensory Characteristics of Iberian Ham

T. Pérez-Palacios, J. Ruiz, D. Martín [...]

Food Science and Technology International

Available accessResearch articleFirst published October, 2005

Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

J. Ruiz, L. de la Hoz, B. Isabel [...]

Food Science and Technology International

Available accessResearch articleFirst published February, 1998

Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

L. Martín, T. Antequera, J. Ruiz [...]

Food Science and Technology International

Available accessResearch articleFirst published June, 1999

Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico

J.F. Tejeda, T. Antequera, J. Ruiz [...]

Food Science and Technology International

Available accessResearch articleFirst published August, 2004

Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

C. Sanabria, P. J. Martín-Alvarez, A. V. Carrascosa

Food Science and Technology International

Available accessResearch articleFirst published June, 2000

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

R. Cava, J. Ventanas, J. Ruiz [...]

Food Science and Technology International

Available accessOtherFirst published December, 2003

Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds

A. I. Carrapiso, A. Jurado, C. García

Food Science and Technology International

Available accessResearch articleFirst published December, 1996

Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams

L. de la Hoz, M.O. López, E. Hierro [...]

Food Science and Technology International

Available accessResearch articleFirst published June, 2013

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

José Sánchez del Pulgar, Carmen García, Raquel Reina [...]

Food Science and Technology International

Available accessResearch articleFirst published June, 1999

Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico

R. Cava, J. Ruiz, J. Ventanas [...]

Food Science and Technology International

Available accessResearch articleFirst published April, 2011

Pre-cure Freezing Effect on Physicochemical,Texture and Sensory Characteristics of Iberian Ham

T. Pérez-Palacios, J. Ruiz, D. Martín [...]

Food Science and Technology International

Available accessResearch articleFirst published October, 2005

Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

J. Ruiz, L. de la Hoz, B. Isabel [...]

Food Science and Technology International

Available accessResearch articleFirst published February, 1998

Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

L. Martín, T. Antequera, J. Ruiz [...]

Food Science and Technology International

Available accessResearch articleFirst published June, 1999

Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico

J.F. Tejeda, T. Antequera, J. Ruiz [...]

Food Science and Technology International

Available accessResearch articleFirst published August, 2004

Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

C. Sanabria, P. J. Martín-Alvarez, A. V. Carrascosa

Food Science and Technology International

Available accessResearch articleFirst published June, 2000

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

R. Cava, J. Ventanas, J. Ruiz [...]

Food Science and Technology International

Available accessOtherFirst published December, 2003

Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds

A. I. Carrapiso, A. Jurado, C. García

Food Science and Technology International

Available accessResearch articleFirst published December, 1996

Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams

L. de la Hoz, M.O. López, E. Hierro [...]

Food Science and Technology International

Available accessResearch articleFirst published June, 2013

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

José Sánchez del Pulgar, Carmen García, Raquel Reina [...]

Food Science and Technology International

Available accessResearch articleFirst published June, 1999

Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico

R. Cava, J. Ruiz, J. Ventanas [...]

Food Science and Technology International