Javier Mateo

The effect of paprika, garlic and salt on rancidity in dry sausages

María M. Aguirrezábal, Javier Mateo, Martha C. Domínguez et al. · Meat Science · 2000 · 200 citations

Food Chemistry, Food Analysis, Food Preservation +8

Taste compounds in chorizo and their changes during ripening

Javier Mateo, María Concepción Domínguez, María M. Aguirrezábal et al. · Meat Science · 1996 · 150 citations

Sensory Science, Taste Compounds, Ripening +1

Volatile compounds in chorizo and their changes during ripening

Javier Mateo, JoséMaría Zumalacárregui · Meat Science · 1996 · 93 citations

Volatile Element, Volatile Compounds

Nutrient composition and technological quality of meat from alpacas reared in Peru

Bettit K. Salvá, José Marı́a Zumalacárregui, Ana Cristina Figueira et al. · Meat Science · 2009 · 68 citations

Nutrition, Nutrient Composition, Animal Science +12

Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source

Maria Teresa Moreira Osório, José Marı́a Zumalacárregui, Ana Cristina Figueira et al. · Small Ruminant Research · 2007 · 64 citations

Animal Physiology, Nutrition, Fatty Acid Composition +8