M. I. Nadal

Lipolysis in dry cured sausages as affected by processing conditions

José Luis Navarro, M. I. Nadal, L. Izquierdo · Meat Science · 1997 · 69 citations

Biomanufacturing, Biochemical Engineering, Food Processing +4

Pre‐freezing Hams Affects Lipolysis during Dry‐curing

María‐José Motilva, Fidel Toldrá, M. I. Nadal et al. · Journal of Food Science · 1994 · 54 citations

Food Chemistry, Hams Affects Lipolysis, Body Composition +15

LIPID COMPOSITION OF PORK MUSCLE AS AFFECTED BY SIRE GENETIC TYPE

Eva Armero, José Luis Navarro, M. I. Nadal et al. · Journal of Food Biochemistry · 2007 · 22 citations

Lipid Analysis, Nutrition, Genetics +21

Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages

José Luis Navarro, M. I. Nadal, P. Nieto · European Food Research and Technology · 2001 · 21 citations

Food Chemistry, Nitrite Curing Salts, Food Fermentation +8

Multidimensional scaling as a method to correlate sensory and instrumental data of orange juice aromas

Christian Enrique Álava Vélez, E. Costell, L. Orlando et al. · Journal of the Science of Food and Agriculture · 1993 · 11 citations

Engineering, Flavoromics, Food Analysis +21