J. Ventanas

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Meat Science · 1999 · 250 citations

Food Chemistry, Volatile Compounds, Food Preservation +4

Volatile components of dry cured Iberian ham

J.J. Berdagué, Teresa Antequera, C.J. López-Bote et al. · Food Chemistry · 1991 · 240 citations

Food Chemistry, Health Sciences, Food Analysis +2

Influence of sensory characteristics on the acceptability of dry-cured ham

Jorge Ruiz, Carmen Garcı́a, Elena Muriel et al. · Meat Science · 2002 · 207 citations

Sensory Science, Dry-cured Ham, Food Quality

Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Food Research International · 2000 · 203 citations

Fatty Acid Composition, Nutrition, Body Composition +7

Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

Ramón Cava, Jorge Ruiz, C.J. López-Bote et al. · Meat Science · 1997 · 184 citations

Animal Physiology, Nutrition, Fatty Acid Profiles +13