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 · 252 citations

Agriculture, Food Science, Food Analysis +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 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

Volatile compounds in Iberian dry-cured loin

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

Agriculture, Chemistry, Food Science +14

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

Agriculture, Biochemistry, Food Science +16