José Luis Navarro

The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

Aurora Marco, José Luis Navarro, Mónica Flores · Meat Science · 2006 · 189 citations

Food Chemistry, Food Fermentation, Sensory Parameters +11

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Alicia Olivares, José Luis Navarro, Mónica Flores · Food Chemistry · 2009 · 134 citations

Food Chemistry, Fermented Sausages, Food Fermentation +8

Prevalence and incidence of perinatal depression and depressive symptoms among Mexican women

Ma. Asunción Lara, Laura Navarrete, Lourdes López Nieto et al. · Journal of Affective Disorders · 2014 · 88 citations

Mexican Women, Perinatal Depression, Psychiatry +10

Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

Pilar Hernández, José Luis Navarro, Fidel Toldrá · Meat Science · 1999 · 81 citations

Food Chemistry, Nutrition, Biochemistry +9

Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern

Pilar Hernández, José Luis Navarro, Fidel Toldrá · Meat Science · 1998 · 73 citations

Animal Physiology, Lipid Analysis, Muscle Function +10