Publications in collaboration with researchers from Universidad de Extremadura (3)

2021

  1. Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review

    Meat Science, Vol. 171

2004

  1. Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 11, pp. 1364-1370

  2. Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

    Talanta, Vol. 64, Núm. 2, pp. 458-466