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 · 210 citations

Food Fermentation, Fat Content, Aroma Generation +6

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 · 166 citations

Nutrition, Health Sciences, Fat Content +8

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 · 131 citations

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

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

Food Chemistry, Biomanufacturing, Volatile Compounds +11

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 · 59 citations

Food Chemistry, Citrus Juices, Biochemistry +7