V. ARANDA‐CATALÁ

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

Physicochemical characteristics of Spanish-type dry-cured sausage

José Ángel Pérez‐Álvarez, Juana Fernández‐López, V. ARANDA‐CATALÁ · Food Research International · 1999 · 150 citations

Agriculture, Food Science, Food Chemistry +13

Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat

Juana Fernández‐López, Estrella Sayas‐Barberá, José Ángel Pérez‐Álvarez et al. · Color Research & Application · 2003 · 71 citations

Agriculture, Animal Sciences, Food Science +17

CHARACTERIZATION OF THE DIFFERENT STATES OF MYOGLOBIN IN PORK USING COLOR PARAMETERS AND REFLECTANCE RATIOS

Juana Fernández‐López, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá et al. · Journal of Muscle Foods · 2000 · 36 citations

Agriculture, Biochemistry, Food Science +15

CHEMICAL AND COLOR CHARACTERISTICS OF SPANISH DRY‐CURED HAM AT THE END OF THE AGING PROCESS

José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, Juana Fernández‐López et al. · Journal of Muscle Foods · 1999 · 32 citations

Agriculture, Food Science, Aging +15