José Sánchez del Pulgar

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 · 2011 · 276 citations

Food Chemistry, Structural Characteristics, Meat Packaging +6

Determination of fatty acid content in meat and meat products: The FTIR-ATR approach

Massimo Lucarini, Alessandra Durazzo, José Sánchez del Pulgar et al. · Food Chemistry · 2017 · 91 citations

Food Chemistry, Nutrition, Ftir-atr Approach +9

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz, José Sánchez del Pulgar et al. · Meat Science · 2014 · 86 citations

Meat Packaging, Volatile Compound Profile, Different Temperature–time Combinations +3

Science and Technology for New Culinary Techniques

Jorge Ruiz, Julia Calvarro, José Sánchez del Pulgar et al. · Journal of Culinary Science & Technology · 2013 · 77 citations

Nutrition, Culinary Studies, Food Analysis +22

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 et al. · Talanta · 2011 · 55 citations · Full text