Eva Hierro

Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork

J. Stephen Elmore, Donald S. Mottram, Eva Hierro · Journal of Chromatography A · 2001 · 115 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Volatile Aroma Compounds +8

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

José Manuel Bruna, Eva Hierro, Lorenzo de la Hoz et al. · Meat Science · 2001 · 104 citations

Food Chemistry, Meat Packaging, Food Fermentation +11

Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages

Eva Hierro, Lorenzo de la Hoz, Juan Antonio Ordóñez Pereda · Journal of Agricultural and Food Chemistry · 1997 · 101 citations

Dry Fermented Sausages, Biosynthesis, Starter Culture +16

Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages

Eva Hierro, Lorenzo de la Hoz, Juan Antonio Ordóñez Pereda · Journal of Agricultural and Food Chemistry · 1999 · 99 citations

Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

Eva Hierro, Lorenzo de la Hoz, Juan Antonio Ordóñez Pereda · Food Chemistry · 2003 · 91 citations

Food Chemistry, Animal Science, Animal Nutrition +13