V. Parra

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

J.M. Broncano, M.J. Petrón, V. Parra et al. · Meat Science · 2009 · 180 citations

Animal Physiology, Nutrition, Latissimus Dorsi Muscle +11

Protein oxidation during frozen storage and subsequent processing of different beef muscles

Mariana Utrera, V. Parra, Mario Estévez · Meat Science · 2013 · 126 citations

Animal Physiology, Frozen Storage, Animal Science +11

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham

V. Parra, J. Viguera, J. Sánchez et al. · Meat Science · 2009 · 71 citations

Meat Packaging, Food Packaging, Health Sciences +6

Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese

M.L. Timón, V. Parra, Jeanette Otte et al. · LWT · 2014 · 53 citations · Full text

Food Analysis, Antioxidant Peptides, Burgos-type Cheese +16

Oxidative and Nitrosative Stress Induced in Myofibrillar Proteins by a Hydroxyl-Radical-Generating System: Impact of Nitrite and Ascorbate

Adriana Villaverde, V. Parra, Mario Estévez · Journal of Agricultural and Food Chemistry · 2014 · 44 citations

Nitrosative Stress, Myofibrillar Proteins, Food Analysis +19