Lorenzo de la Hoz

Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Manuela Fernández, Juan Antonio Ordóñez Pereda, Carlos Santos et al. · Food Chemistry · 2006 · 260 citations

Agriculture, Food Science, Nutritional Sciences +16

Phenolic Compounds and Fatty Acids from Acorns (<i>Quercus</i> spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs

Emma Cantos‐Villar, Juan Carlos Espı́n, C.J. López-Bote et al. · Journal of Agricultural and Food Chemistry · 2003 · 204 citations

Agriculture, Animal Sciences, Plant Sciences +14

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

José Manuel Bruna, Juan Antonio Ordóñez Pereda, Manuela Fernández et al. · Meat Science · 2001 · 157 citations

Agriculture, Food Science, Microbiology +16

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Ana M. Herrero, Lorenzo de la Hoz, P. Carmona · Food Chemistry · 2007 · 156 citations

Agriculture, Biochemistry, Food Science +14

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Ana M. Herrero, Romero de Avila, Beatriz Herranz et al. · Meat Science · 2007 · 152 citations

Agriculture, Animal Sciences, Food Science +14