Publicaciones en las que colabora con Olga Gimeno Gamero (9)

2004

  1. New formulations for healthier dry fermented sausages: A review

    Trends in Food Science and Technology, Vol. 15, Núm. 9, pp. 452-457

2003

  1. Optimization of instrumental colour analysis in dry-cured ham

    Meat Science, Vol. 63, Núm. 3, pp. 287-292

2001

  1. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona

    Food Research International, Vol. 34, Núm. 1, pp. 67-75

  2. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: Effect on colour, texture and hygienic quality at different concentrations

    Meat Science, Vol. 57, Núm. 1, pp. 23-29

  3. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage

    Meat Science, Vol. 59, Núm. 3, pp. 251-258

  4. Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages

    Food Microbiology, Vol. 18, Núm. 3, pp. 329-334

2000

  1. Characterization of chorizo de Pamplonainstrumental measurements of colour and texture

    Food Chemistry, Vol. 69, Núm. 2, pp. 195-200

1999

  1. Influence of partial replacement of NaCl with KCl and CaCl2 on texture and color of dry fermented sausages

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 3, pp. 873-877

1998

  1. A Mixture of Potassium, Magnesium, and Calcium Chlorides as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 10, pp. 4372-4375