José Sánchez del Pulgar

Author

Also Known As

J. Sanchez del Pulgar, J. Sánchez del Pulgar, Jose Del Pulgar, Jose Sanchez Del Pulgar, Jose Sanchez del Pulgar, Josè Sanchez del Pulgar, Josè Sánchez del Pulgar, José Del Pulgar, José Sanchez del Pulgar, José Sánchez del Pulgar

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Fondazione Edmund Mach Universidad de Extremadura Universität Innsbruck Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione Consejo Nacional de Investigaciones Científicas y Técnicas

About

José Sánchez del Pulgar is an author at Fondazione Edmund Mach specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	679
2	Education	5	5	152
3	Medicine	5	5	179
4	Engineering	1	1	14
5	Natural Sciences	1	1	18

José Sánchez del Pulgar

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time José Sánchez del Pulgar, A. Gázquez, Jorge Ruiz Meat Science Food ChemistryStructural CharacteristicsMeat PackagingHealth SciencesFood Physic	2011	276
Determination of fatty acid content in meat and meat products: The FTIR-ATR approach Massimo Lucarini, Alessandra Durazzo, José Sánchez del Pulgar, Food Chemistry Food ChemistryNutritionFtir-atr ApproachBody CompositionFatty Acid Content	2017	91
Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations Mar Roldán, Jorge Ruiz, José Sánchez del Pulgar, Meat Science Meat PackagingVolatile Compound ProfileDifferent Temperature–time CombinationsMeat ScienceFood Safety	2014	86
Science and Technology for New Culinary Techniques Jorge Ruiz, Julia Calvarro, José Sánchez del Pulgar, Journal of Culinary Science & Technology NutritionCulinary StudiesFood AnalysisFood Processing FacilitiesFood Chemistry	2013	77
Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) José Sánchez del Pulgar, Christos Soukoulis, Franco Biasioli, Talanta	2011	55
Characterization of volatiles and identification of odor-active compounds of rocket leaves Antonio Raffo, Maurizio Masci, Elisabetta Moneta, Food Chemistry Chemical CompositionCombustion ScienceRocket LeavesVolatile ElementElectronic Nose	2017	55
Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time) José Sánchez del Pulgar, Mar Roldán, Jorge Ruiz Molecules Food PackagingAmino AcidsFood AnalysisThermal ProcessingMeat Quality	2013	52
Valorization Potentials of Rapeseed Meal in a Biorefinery Perspective: Focus on Nutritional and Bioactive Components Gabriella Di Lena, José Sánchez del Pulgar, Massimo Lucarini, Molecules	2021	50
PTR‐ToF‐MS characterisation of roasted coffees (<i>C. arabica</i>) from different geographic origins Sine Yener, Andrea Romano, Luca Cappellin, Journal of Mass Spectrometry Ptr‐tof‐ms CharacterisationFood AnalysisMetabolomic ProfilingFood ChemistryFood Authentication	2014	48
SIFT-MS analysis of Iberian hams from pigs reared under different conditions Ana I. Carrapiso, Bert Noseda, Carmen Garcı́a, Meat Science Animal PhysiologyAnimal PerformanceAnimal StudySift-ms AnalysisAnimal Science	2015	46

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