C. Pérez-Santaescolástica

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Rubén Domínguez, Laura Purriños, C. Pérez-Santaescolástica et al. · Food Analytical Methods · 2019 · 202 citations

Food Chemistry, Volatile Compounds, Food Authentication +8

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

C. Pérez-Santaescolástica, Javier Carballo, E. Fulladosa et al. · Food Research International · 2018 · 131 citations · Full text

Food Chemistry, Biomanufacturing, Instrumental Adhesiveness +6

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

I. Muíño, E. Apeleo, C. Pérez-Santaescolástica et al. · Journal of Cleaner Production · 2016 · 66 citations

Agricultural Chemistry, Environmental Engineering, Food Analysis +4

Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

María López‐Pedrouso, C. Pérez-Santaescolástica, Daniel Franco et al. · Food Chemistry · 2017 · 65 citations

Protein Chemistry, Engineering, Biochemistry +9

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

Aurora Cittadini, Rubén Domínguez, Belén Gómez et al. · Journal of Food Science and Technology · 2019 · 61 citations · Full text

Food Chemistry, Environmental Engineering, Other Chloride Salts +2