Ana Rivas-Cañedo

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

Ana Rivas-Cañedo, Estrella Fernández-Garcı́a, Manuel Núñez · Meat Science · 2008 · 91 citations

Agriculture, Food Science, Food Engineering +16

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

I. Muíño, E. Apeleo, C. Pérez-Santaescolástica et al. · Journal of Cleaner Production · 2016 · 67 citations

Agriculture, Biochemistry, Food Science +17

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Nerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila et al. · Meat Science · 2017 · 65 citations

Agriculture, Biochemistry, Food Science +15

Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

Ana Rivas-Cañedo, Nerea Martínez-Onandi, Pilar Gaya et al. · Meat Science · 2020 · 54 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

I. Muíño, E. Apeleo, J. de la Fuente et al. · Meat Science · 2014 · 52 citations

Agriculture, Nutrition, Nutritional Sciences +16