J.M. Broncano

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

J.M. Broncano, M.J. Petrón, V. Parra et al. · Meat Science · 2009 · 180 citations

Animal Physiology, Nutrition, Latissimus Dorsi Muscle +11

Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese

M.L. Timón, V. Parra, Jeanette Otte et al. · LWT · 2014 · 53 citations · Full text

Food Analysis, Antioxidant Peptides, Burgos-type Cheese +16

Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages

J.M. Broncano, Jeanette Otte, M.J. Petrón et al. · Meat Science · 2011 · 42 citations

Food Chemistry, Nutrition, Polyphenolics +8

Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity

J.M. Broncano, M.L. Timón, V. Parra et al. · Food Research International · 2011 · 36 citations

Food Chemistry, Food Fermentation, Biochemistry +8