A.I. Andrés

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Meat Science · 1999 · 250 citations

Food Chemistry, Volatile Compounds, Food Preservation +4

Influence of sensory characteristics on the acceptability of dry-cured ham

Jorge Ruiz, Carmen Garcı́a, Elena Muriel et al. · Meat Science · 2002 · 207 citations

Sensory Science, Dry-cured Ham, Food Quality

Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Food Research International · 2000 · 203 citations

Fatty Acid Composition, Nutrition, Body Composition +7

Volatile compounds in Iberian dry-cured loin

Elena Muriel, Teresa Antequera, M.J. Petrón et al. · Meat Science · 2004 · 175 citations

Food Chemistry, Agricultural Chemistry, Volatile Compounds +3

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

María S. Lara, J.I. Gutiérrez-Cabanillas, M.L. Timón et al. · Meat Science · 2011 · 165 citations

Food Chemistry, Melissa Officinalis L., Cooked Pork Patties +4