Miguel A. Asensio

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

Alberto Martı́n, Juan J. Córdoba, Emilio Aranda et al. · International Journal of Food Microbiology · 2006 · 175 citations

Fungal Diversity, Fungal Population, Volatile Compounds +4

Lipid oxidative changes in the processing of Iberian pig hams

Teresa Antequera, C.J. López-Bote, Juan J. Córdoba et al. · Food Chemistry · 1992 · 159 citations

Animal Physiology, Nutrition, Lipid Analysis +11

Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

J. Ventanas, Juan J. Córdoba, Teresa Antequera et al. · Journal of Food Science · 1992 · 155 citations

Food Chemistry, Nutrition, In Vitro Fermentation +14

Composition and toxigenic potential of the mould population on dry-cured Iberian ham

Félix Núñez, Elena Bermúdez, Juan J. Córdoba et al. · International Journal of Food Microbiology · 1996 · 155 citations

Mould Population, Mold Control, Food Preservation +5

Evolution of free amino acids and amines during ripening of Iberian cured ham

Juan J. Córdoba, Teresa Antequera, J. Ventanas et al. · Journal of Agricultural and Food Chemistry · 1994 · 138 citations

Food Chemistry, Agricultural Chemistry, Free Amino Acids +11