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Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham.
Meat Sci. 2017 Sep;131:40-47. doi: 10.1016/j.meatsci.2017.04.233. Epub 2017 Apr 25.
Meat Sci. 2017.
PMID: 28463751
Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.
Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M.
Martínez-Onandi N, et al.
Meat Sci. 2016 Dec;122:101-108. doi: 10.1016/j.meatsci.2016.07.027. Epub 2016 Aug 4.
Meat Sci. 2016.
PMID: 27513944
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Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods.
Martínez-Onandi N, Castioni A, San Martín E, Rivas-Cañedo A, Nuñez M, Torriani S, Picon A.
Martínez-Onandi N, et al.
Int J Food Microbiol. 2017 Jan 16;241:298-307. doi: 10.1016/j.ijfoodmicro.2016.11.001. Epub 2016 Nov 5.
Int J Food Microbiol. 2017.
PMID: 27835773
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Corrigendum to "Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage" [Meat Science volume (2016) 101-108].
Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M.
Martínez-Onandi N, et al.
Meat Sci. 2017 Mar;125:152. doi: 10.1016/j.meatsci.2016.11.019. Epub 2016 Dec 2.
Meat Sci. 2017.
PMID: 27919564
No abstract available.
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Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.
Martínez-Onandi N, Rivas-Cañedo A, Nuñez M, Picon A.
Martínez-Onandi N, et al.
Meat Sci. 2016 Jan;111:130-8. doi: 10.1016/j.meatsci.2015.09.004. Epub 2015 Sep 14.
Meat Sci. 2016.
PMID: 26398007
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Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage.
Martínez-Onandi N, Sánchez C, Nuñez M, Picon A.
Martínez-Onandi N, et al.
Food Microbiol. 2019 Jun;80:62-69. doi: 10.1016/j.fm.2019.01.002. Epub 2019 Jan 7.
Food Microbiol. 2019.
PMID: 30704597
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Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham.
Rivas-Cañedo A, Martínez-Onandi N, Gaya P, Nuñez M, Picon A.
Rivas-Cañedo A, et al. Among authors: martinez onandi n.
Meat Sci. 2021 Feb;172:108349. doi: 10.1016/j.meatsci.2020.108349. Epub 2020 Oct 16.
Meat Sci. 2021.
PMID: 33120177
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