M.J. Petrón

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

Volatile compounds in Iberian dry-cured loin

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

Agriculture, Chemistry, Food Science +14

Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods

Jorge Ruiz, Teresa Antequera, A.I. Andrés et al. · Analytica Chimica Acta · 2004 · 142 citations

Agriculture, Biochemistry, Food Science +14

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

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

A.I. Andrés, M.J. Petrón, Ana Maria Queijeiro López et al. · Foods · 2020 · 108 citations · Full text

Agriculture, Biochemistry, Food Science +15