M. J. Zapelena

Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar

Cristina Sanz, Laura Maeztu, M. J. Zapelena et al. · Journal of the Science of Food and Agriculture · 2002 · 100 citations

Food Chemistry, Robusta Coffee, Volatile Compounds +13

Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations

Izaskun Zalacain, M. J. Zapelena, Icíar Astiasarán et al. · Meat Science · 1995 · 61 citations

Food Chemistry, Biosynthesis, Engineering +10

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

M. J. Zapelena, Icíar Astiasarán, J. Bello · Meat Science · 1999 · 47 citations

Food Fermentation, Starter Culture, Biotechnology +5

Addition of a Neutral Proteinase from<i>Bacillus</i><i>subtilis</i>(Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development

M. J. Zapelena, Izaskun Zalacain, María-Paz De Peña et al. · Journal of Agricultural and Food Chemistry · 1997 · 33 citations

Food Analysis, Bacteriology, Neutral Proteinase +19

Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage

Izaskun Zalacain, M. J. Zapelena, Icíar Astiasarán et al. · Meat Science · 1996 · 30 citations

Food Chemistry, Food Fermentation, Candida Cylindracea +6