J. Ventanas - Concepedia

Author

J. Ventanas

Universidad de Extremadura

Also Known As

J Ventanas, J. VENTANAS, J. Ventanas, Jesus Ventanas, Jesùs Ventanas, Jesús Ventanas, Jesüs Ventanas

Publications

5.1K

Citations

H-Index

Concepts

All Affiliations

Universidad de Extremadura

About

J. Ventanas is an author at Universidad de Extremadura specializing in health sciences, physiology, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	26	30	2.7K
2	Medicine	13	17	1.2K
3	Education	10	10	687
4	Engineering	3	3	205
5	Natural Sciences	2	2	117

J. Ventanas

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process Jorge Ruiz, J. Ventanas, Ramón Cava, Meat Science Food ChemistryVolatile CompoundsFood PreservationFood QualityCuring Process	1999	250
Volatile components of dry cured Iberian ham J.J. Berdagué, Teresa Antequera, C.J. López-Bote, Food Chemistry Food ChemistryHealth SciencesFood AnalysisFood QualityVolatile Components	1991	240
Influence of sensory characteristics on the acceptability of dry-cured ham Jorge Ruiz, Carmen Garcı́a, Elena Muriel, Meat Science Sensory ScienceDry-cured HamFood Quality	2002	207
Texture and appearance of dry cured ham as affected by fat content and fatty acid composition Jorge Ruiz, J. Ventanas, Ramón Cava, Food Research International Fatty Acid CompositionNutritionBody CompositionFood AnalysisFat Content	2000	203
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, Meat Science Animal PhysiologyNutritionFatty Acid ProfilesIberian PigLipid Analysis	1997	184
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure Verónica Fuentes, J. Ventanas, David Morcuende, Meat Science Meat PackagingHigh Hydrostatic PressureBiochemistryFood EngineeringFood Processing	2010	171
Lipid oxidative changes in the processing of Iberian pig hams Teresa Antequera, C.J. López-Bote, Juan J. Córdoba, Food Chemistry Animal PhysiologyNutritionLipid AnalysisBiochemistryIberian Pig Hams	1992	159
Hydrolysis and Maillard Reactions During Ripening of Iberian Ham J. Ventanas, Juan J. Córdoba, Teresa Antequera, Journal of Food Science Food ChemistryNutritionIn Vitro FermentationAnimal NutritionIndividual Amino Acids	1992	155
Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions A.I. Andrés, Ramón Cava, J. Ventanas, Food Chemistry Lipid Oxidative ChangesBiochemistryFood QualityFood AnalysisPhysiology	2003	148
Evolution of free amino acids and amines during ripening of Iberian cured ham Juan J. Córdoba, Teresa Antequera, J. Ventanas, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryFree Amino AcidsBiochemistryFood Additive	1994	138

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