F. López‐Santoveña

TBA test by an extractive method applied to ‘paté’

M.R. Rosmini, Flavia Perlo, José Ángel Pérez‐Álvarez et al. · Meat Science · 1996 · 194 citations

Pharmacy, Pharmaceutical Analysis, Method Validation +3

Effect of Paprika ( <i>Capsicum annum</i> ) on Color of Spanish‐type Sausages During the Resting Stage

Juana Fernández‐López, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá et al. · Journal of Food Science · 2002 · 40 citations

Agriculture, Animal Sciences, Food Science +15

Modification of physico-chemical and colour parameters during the marketing of ‘paté’

Flavia Perlo, A. Gago-Gago, M.R. Rosmini et al. · Meat Science · 1995 · 29 citations

Agriculture, Food Science, Marketing +12

CHEMICAL AND COLOR CHARACTERISTICS OF “LOMO EMBUCHADO” DURING SALTING SEASONING

José Ángel Pérez‐Álvarez, Estefanía Sánchez-Rodríguez, Juana Fernández‐López et al. · Journal of Muscle Foods · 1997 · 22 citations

Agriculture, Food Science, Food Analysis +16

Referees’ Attitudes toward Open Peer Review and Electronic Transmission of Papers

R. Melero, F. López‐Santoveña · Food Science and Technology International · 2001 · 21 citations

Social Sciences, Psychology, Public Opinion +12