A. García Ruiz

Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study

Almudena Soriano, Bruna Cristina dos Santos Cruz, Luis Fernando Hernández Gómez et al. · Food Chemistry · 2005 · 89 citations

Animal Physiology, Nutrition, Animal Science +7

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

E. Sánchez‐Palomo, María A. Trujillo, A. García Ruiz et al. · Food Research International · 2017 · 89 citations

Food Chemistry, Aroma Profile, La Mancha Region +4

Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages

M.C. Utrilla, A. García Ruiz, Almudena Soriano · Meat Science · 2014 · 73 citations

Food Chemistry, Animal Nutrition, Partial Replacement +11

Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: Development of a healthy venison salchichon

M.C. Utrilla, A. García Ruiz, Almudena Soriano · Meat Science · 2014 · 31 citations

Nutrition, Healthy Venison Salchichon, Animal Science +10

CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING

M.A. González‐Viñas, Justa María Poveda, A. García Ruiz et al. · Journal of Sensory Studies · 2001 · 23 citations

Food Chemistry, Nutrition, Food Analysis +12