José Luís Navarro

Effect of fat content on aroma generation during processing of dry fermented sausages

Alicia Olivares, José Luís Navarro, Mónica Flores · Meat Science · 2010 · 220 citations

Agriculture, Biochemistry, Food Science +14

Sensory acceptability of slow fermented sausages based on fat content and ripening time

Alicia Olivares, José Luís Navarro, Ana Salvador et al. · Meat Science · 2010 · 169 citations

Agriculture, Food Science, Food Analysis +15

Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts

Aurora Marco, José Luís Navarro, Mónica Flores · Journal of Agricultural and Food Chemistry · 2007 · 134 citations

Agriculture, Food Science, Food Analysis +16

Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)

José Luís Navarro, Mónica Flores · Food Chemistry · 2003 · 83 citations

Agriculture, Biochemistry, Food Science +16

Reduction kinetics of the free stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•) for determination of the antiradical activity of citrus juices

José M. Sendra, Enrique Sentandreu, José Luís Navarro · European Food Research and Technology · 2006 · 61 citations

Agriculture, Biochemistry, Chemistry +13