J. Salmerón - Concepedia

Concepedia

Author

J. Salmerón

University of the Basque Country ORCID

Also Known As

J Salmeron‐Egea, J Salmerón, J. Egea, J. SALMERÓN, J. Salmeron, J. Salmeron-Egea, J. Salmerón, JESÚS SALMERÓN, Jesus Salmeron, Jesús Salmerón

72

Publications

1.3K

Citations

22

H-Index

72

Concepts

All Affiliations

University of the Basque Country University of Córdoba Quadram Institute Norwich Research Park

JS

About

J. Salmerón is an author at University of the Basque Country specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	20	821
2	Engineering	3	3	217
3	Medicine	2	2	84
4	Education	1	1	12
5	Language Studies	1	1	60

J. Salmerón

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29

Publications

1.3K

Citations

22

H-Index

	Year	Citations
Food quality certification: An approach for the development of accredited sensory evaluation methods Francisco José Pérez Elortondo, M. Ojeda, M. Albisu, Food Quality and Preference Sensory Science (Food Sensory Science)Food Quality AssuranceSensory Science (Early Childhood Education)Sensory ScienceSensometrics	2006	125
Heavy metal uptake from greenhouse border soils for edible vegetables Gonzalo Zurera‐Cosano, Rafael Moreno Rojas, J. Salmerón, Journal of the Science of Food and Agriculture Environmental ChemistryDaily IntakeEngineeringEnvironmental EngineeringSoil Pollution	1989	117
Texture profile analysis of meat products treated with commercial liquid smoke flavourings Olaia Martínez, J. Salmerón, Marı́a D. Guillén, Food Control Meat PackagingFood AuthenticationFood AnalysisTexture Profile AnalysisMeat Products	2003	107
Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods Carmen Casás, Olaia Martínez, Marı́a D. Guillén, Food Control Fishery AssessmentEngineeringSalmo SalarRaw Atlantic SalmonAquaculture	2005	88
Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films Olaia Martínez, J. Salmerón, Leire Epelde, Food Control Dicentrarchus LabraxAlginate Edible FilmsEdible FilmEdible PackagingQuality Enhancement	2017	65
Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings Olaia Martínez, J. Salmerón, Marı́a D. Guillén, Food Chemistry Food ChemistrySalmo SalarChemical CompositionFood AnalysisCommercial Liquid	2005	64
Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry Marı́a D. Guillén, María C Errecalde, J. Salmerón, Food Chemistry Food ForensicsGas ChromatographyHeadspace Volatile ComponentsMass SpectrometryXiphias Gladius	2005	63
DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón, Journal of Sensory Studies NutritionFood AnalysisLivestock ProductionAgricultural EconomicsPrecision Dairy	1999	60
Sensory quality control for food certification: A case study on wine. Method development Iñaki Etaio, M. Albisu, M. Ojeda, Food Control Food CertificationSensory Science (Food Sensory Science)Case StudyFood Quality AssuranceFood Control	2009	58
Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture Luis Javier R. Barrón, Eva Fernández de Labastida, S. Perea, International Dairy Journal Bulk Raw EweAnimal NutritionFood AnalysisSeasonal ChangesIdiazabal Cheese Manufacture	2001	54

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