Luís Ladero

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

Ramón Cava, Luís Ladero, Santiago Lavín González et al. · Innovative Food Science & Emerging Technologies · 2008 · 130 citations

Meat Packaging, Biomanufacturing, Biochemistry +8

High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

R. J. Cava, Nieves Higuero, Luís Ladero · Meat Science · 2020 · 51 citations

Microbial Contamination, High-pressure Processing, Storage Temperature +9

Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products

Ramón Cava, Luís Ladero, Victoria Cantero et al. · Journal of Food Science · 2012 · 44 citations

Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage

R. J. Cava, Jesús García‐Parra, Luís Ladero · LWT · 2020 · 37 citations

High-pressure Processing, Storage Temperature, Food Preservation +6

Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening

Francisco Delgado, José González‐Crespo, Luís Ladero et al. · International Journal of Food Science & Technology · 2009 · 30 citations · Full text

Nutrition, Pdo ‘ Torta, Biochemistry +14