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Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
Talanta. 2011 Jul 15;85(1):386-93. doi: 10.1016/j.talanta.2011.03.077. Epub 2011 Apr 5.
Talanta. 2011.
PMID: 21645714
Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
del Pulgar JS, García C, Reina R, Carrapiso AI.
del Pulgar JS, et al.
Food Sci Technol Int. 2013 Jun;19(3):225-33. doi: 10.1177/1082013212442199.
Food Sci Technol Int. 2013.
PMID: 23685564
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PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science.
Cappellin L, Loreto F, Aprea E, Romano A, del Pulgar JS, Gasperi F, Biasioli F.
Cappellin L, et al. Among authors: del pulgar js.
Sensors (Basel). 2013 Sep 9;13(9):11923-55. doi: 10.3390/s130911923.
Sensors (Basel). 2013.
PMID: 24021966
Free PMC article.
Review.
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Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry.
Romano A, Gaysinsky S, Czepa A, Del Pulgar JS, Cappellin L, Biasioli F.
Romano A, et al. Among authors: del pulgar js.
J Mass Spectrom. 2015 Sep;50(9):1057-1062. doi: 10.1002/jms.3619.
J Mass Spectrom. 2015.
PMID: 28338254
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Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).
del Pulgar JS, Roldan M, Ruiz-Carrascal J.
del Pulgar JS, et al.
Molecules. 2013 Oct 10;18(10):12538-47. doi: 10.3390/molecules181012538.
Molecules. 2013.
PMID: 24152673
Free PMC article.
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Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.
Roldán M, Ruiz J, Del Pulgar JS, Pérez-Palacios T, Antequera T.
Roldán M, et al. Among authors: del pulgar js.
Meat Sci. 2015 Feb;100:52-57. doi: 10.1016/j.meatsci.2014.09.010. Epub 2014 Sep 28.
Meat Sci. 2015.
PMID: 25306511
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