Mónica Armenteros

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

Mónica Armenteros, Marina Heinonen, Velimatti Ollilainen et al. · Meat Science · 2009 · 205 citations

Food Chemistry, Protein Carbonyls, Engineering +12

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Mónica Armenteros et al. · Food Chemistry · 2013 · 165 citations

Animal Physiology, Biochemistry, Animal Nutrition +10

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Mónica Armenteros, M‐Concepción Aristoy, José Manuel Barat Baviera et al. · Meat Science · 2011 · 155 citations · Full text

Food Chemistry, Sensory Changes, Other Chloride Salts +1

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Mónica Armenteros, M‐Concepción Aristoy, Fidel Toldrá · Food Chemistry · 2009 · 106 citations

Food Chemistry, Engineering, Biochemistry +9

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Susana Ripollés, Paulo Cezar Bastianello Campagnol, Mónica Armenteros et al. · Meat Science · 2011 · 91 citations

Food Chemistry, Biochemistry, Dry-cured Ham +3