J.A. Garcı́a-Regueiro

Lipid oxidative changes in the processing of Iberian pig hams

Teresa Antequera, C.J. López-Bote, Juan J. Córdoba et al. · Food Chemistry · 1992 · 159 citations

Agriculture, Animal Sciences, Food Science +14

Consumers’ sensory acceptability of pork from immunocastrated male pigs

M. Gispert, Luís Guerrero, Antonio Velarde et al. · Meat Science · 2008 · 124 citations · Full text

Agriculture, Animal Sciences, Immunology +9

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

M. Clariana, Luís Guerrero, Carmen Sárraga et al. · Innovative Food Science & Emerging Technologies · 2011 · 109 citations

Agriculture, Food Science, Nutritional Sciences +17

Comparison of calpain and cathepsin (B, L and D) activities during dry‐cured ham processing from heavy and light large white pigs

Carmen Sárraga, Marta Gil, J.A. Garcı́a-Regueiro · Journal of the Science of Food and Agriculture · 1993 · 91 citations

Agriculture, Animal Sciences, Food Science +14

Quality pork genes and meat production

Graham Plastow, D. Carrión, Marta Gil et al. · Meat Science · 2005 · 83 citations

Agriculture, Animal Sciences, Food Science +9