M.L. Timón

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 · 185 citations

Agriculture, Animal Sciences, Food Science +16

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 · 167 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of salt and temperature on proteolysis during ripening of Iberian ham

Lourdes Martín, Juan J. Córdoba, Teresa Antequera et al. · Meat Science · 1998 · 125 citations

Agriculture, Biochemistry, Food Science +12

Odor-Active Compounds of Iberian Hams with Different Aroma Characteristics

Ana I. Carrapiso, Ángela Jurado, M.L. Timón et al. · Journal of Agricultural and Food Chemistry · 2002 · 125 citations

Agriculture, Food Science, Food Analysis +16

Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

A.I. Andrés, M.J. Petrón, Mercedes G. López et al. · Meat Science · 2017 · 117 citations

Agriculture, Food Science, Food Preservation +16