P. Nieto

Muscle lipolysis phenomena in the processing of dry-cured ham

María‐José Motilva, Fidel Toldrá, P. Nieto et al. · Food Chemistry · 1993 · 118 citations

Muscle Lipolysis Phenomena, Physiology, Biotechnology +4

Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat

Christine A. Biron, L. Izquierdo, P. Nieto · Meat Science · 1988 · 67 citations

Animal Physiology, Nutrition, Green Hams +12

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

Yolanda Sanz, Rafael Candel i Vila, Fidel Toldrá et al. · International Journal of Food Microbiology · 1997 · 43 citations

Nitrite Curing Salts, Food Microbiology, Microbiology +8

Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages

Mónica Flores, P. Nieto, José M. Rodríguez Ferrer et al. · European Food Research and Technology · 2005 · 38 citations

Food Chemistry, Calcium Chloride, Volatile Pattern +8

Acidity, Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

Tomás Bolumar, P. Nieto · Food Science and Technology International · 2001 · 31 citations

Drying Process, Nutrition, Food Analysis +18