M. C. Vidal-Aragón

Volatile compounds present in six types of dry-cured ham from south European countries

E. Sabio, M. C. Vidal-Aragón, M.J. Bernalte et al. · Food Chemistry · 1998 · 167 citations

Agriculture, Biochemistry, Food Science +14

Physicochemical and nutritional properties and volatile constituents of six Japanese plum (Prunus salicina Lindl.) cultivars

Mercedes Lozano, M. C. Vidal-Aragón, Teresa Hernández et al. · European Food Research and Technology · 2008 · 78 citations

Agriculture, Food Science, Nutritional Sciences +16

PHYSICAL, CHEMICAL, FLAVOR AND SENSORY CHARACTERISTICS OF TWO SWEET CHERRY VARIETIES GROWN IN ‘VALLE DEL JERTE’ (SPAIN)

M.J. Bernalte, Teresa Hernández, M. C. Vidal-Aragón et al. · Journal of Food Quality · 1999 · 64 citations

Agriculture, Food Science, Plant Sciences +10

Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Nieves Higuero, Irene Moreno, Guadalupe Lavado et al. · Meat Science · 2020 · 47 citations

Agriculture, Food Science, Food Preservation +6

Characterization of traditional tomato varieties grown in organic conditions

F. González-Cebrino, M. Lozano, M.C. Ayuso et al. · Spanish Journal of Agricultural Research · 2011 · 44 citations · Full text

Agriculture, Crop Sciences, Horticultural Sciences +16