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 · 251 citations

Agriculture, Food Science, Horticultural Sciences +15

Volatile components of dry cured Iberian ham

J.J. Berdagué, Teresa Antequera, C.J. López-Bote et al. · Food Chemistry · 1991 · 242 citations

Agriculture, Biochemistry, Food Science +14

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

Jorge Ruiz, Carmen Garcı́a, Elena Muriel et al. · Meat Science · 2002 · 208 citations

Agriculture, Food Science, Food Processing +12

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

J. Ventanas, Ramón Cava, A.I. Andrés et al. · Food Research International · 2000 · 203 citations

Agriculture, Biochemistry, Food Science +16

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

Life Sciences, Animal Sciences, Nutritional Sciences +12