Teresa Antequera

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 242 citations

Structural Features, Meat Packaging, Animal Nutrition +7

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 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

Volatile compounds in Iberian dry-cured loin

Elena Muriel, Teresa Antequera, M.J. Petrón et al. · Meat Science · 2004 · 175 citations

Food Chemistry, Agricultural Chemistry, Volatile Compounds +3

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