M. Aliño

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

E. Blesa, M. Aliño, Raúl Grau et al. · Meat Science · 2007 · 113 citations

Food Chemistry, Other Salts, Dry-cured Ham +3

Influence of sodium replacement on physicochemical properties of dry-cured loin

M. Aliño, Raúl Grau, Fidel Toldrá et al. · Meat Science · 2009 · 95 citations

Food Chemistry, Sodium Replacement

Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

Isabel Fernández‐Segovia, Ana Fuentes, M. Aliño et al. · Journal of Food Engineering · 2012 · 89 citations · Full text

Salmo Salar, Aquaculture, Frozen-thawed Salmon +3

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

M. Aliño, Raúl Grau, Fidel Toldrá · Meat Science · 2010 · 75 citations

Food Chemistry, Sodium Chloride, Dry-cured Hams +1

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

M. Aliño, Raúl Grau, Fidel Toldrá et al. · Meat Science · 2010 · 75 citations

Food Chemistry, Bioanalysis, Dry-cured Loins +5