Sónia Fonseca

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Rubén Domínguez, María Gómez, Sónia Fonseca et al. · Meat Science · 2014 · 319 citations

Agriculture, Biochemistry, Food Science +16

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

Rubén Domínguez, María Gómez, Sónia Fonseca et al. · LWT · 2014 · 192 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

José M. Lorenzo, María Gómez, Sónia Fonseca · Food Control · 2014 · 126 citations

Agriculture, Food Science, Microbiology +17

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage

José M. Lorenzo, María Gómez, Laura Purriños et al. · Journal of the Science of Food and Agriculture · 2015 · 53 citations

Agriculture, Food Science, Microbiology +17

Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”

José M. Lorenzo, Sónia Fonseca, María Gómez et al. · LWT · 2014 · 44 citations

Agriculture, Animal Sciences, Food Science +13