Almudena Soriano

Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study

Almudena Soriano, Bruna Cristina dos Santos Cruz, Luis Fernando Hernández Gómez et al. · Food Chemistry · 2005 · 89 citations

Animal Physiology, Nutrition, Animal Science +7

Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages

M.C. Utrilla, A. García Ruiz, Almudena Soriano · Meat Science · 2014 · 73 citations

Food Chemistry, Animal Nutrition, Partial Replacement +11

Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality

Héctor L. Ramírez, Almudena Soriano, Sergio Gómez‐Alonso et al. · European Food Research and Technology · 2017 · 50 citations

Nutrition, Meat Packaging, Shelf Life +10

Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

Almudena Soriano, M.E. Alañón, M. Alarcón et al. · Food Research International · 2018 · 47 citations

Food Chemistry, Meat Packaging, Food Packaging +11

Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: Development of a healthy venison salchichon

M.C. Utrilla, A. García Ruiz, Almudena Soriano · Meat Science · 2014 · 31 citations

Nutrition, Healthy Venison Salchichon, Animal Science +10