Andrés AI - Search Results

1

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.

Ventanas S, Estevez M, Andrés AI, Ruiz J. Ventanas S, et al. Among authors: andres ai. Meat Sci. 2008 May;79(1):172-80. doi: 10.1016/j.meatsci.2007.08.011. Epub 2007 Aug 31. Meat Sci. 2008. PMID: 22062610

2

Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device.

Andrés AI, Cava R, Ruiz J. Andrés AI, et al. J Chromatogr A. 2002 Jul 19;963(1-2):83-8. doi: 10.1016/s0021-9673(02)00139-5. J Chromatogr A. 2002. PMID: 12188004

3

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.

Parra V, Viguera J, Sánchez J, Peinado J, Espárrago F, Gutierrez JI, Andrés AI. Parra V, et al. Among authors: andres ai. Meat Sci. 2010 Apr;84(4):760-8. doi: 10.1016/j.meatsci.2009.11.013. Epub 2009 Nov 26. Meat Sci. 2010. PMID: 20374854

4

Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems.

Parra V, Viguera J, Sánchez J, Peinado J, Espárrago F, Gutierrez JI, Andrés AI. Parra V, et al. Among authors: andres ai. Meat Sci. 2012 Jan;90(1):236-43. doi: 10.1016/j.meatsci.2011.07.007. Epub 2011 Jul 18. Meat Sci. 2012. PMID: 21813247

5

Influence of sensory characteristics on the acceptability of dry-cured ham.

Ruiz J, García C, Muriel E, Andrés AI, Ventanas J. Ruiz J, et al. Among authors: andres ai. Meat Sci. 2002 Aug;61(4):347-54. doi: 10.1016/S0309-1740(01)00204-2. Meat Sci. 2002. PMID: 22061062

6

n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding.

Tejeda JF, García C, Petrón MJ, Andrés AI, Antequera T. Tejeda JF, et al. Among authors: andres ai. Meat Sci. 2001 Apr;57(4):371-7. doi: 10.1016/s0309-1740(00)00114-5. Meat Sci. 2001. PMID: 22061709

7

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.

Andrés AI, Cava R, Ventanas J, Thovar V, Ruiz J. Andrés AI, et al. Meat Sci. 2004 Sep;68(1):45-51. doi: 10.1016/j.meatsci.2003.08.019. Meat Sci. 2004. PMID: 22062006

8

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process.

Ruiz J, Ventanas J, Cava R, Andrés A, García C. Ruiz J, et al. Meat Sci. 1999 May;52(1):19-27. doi: 10.1016/s0309-1740(98)00144-2. Meat Sci. 1999. PMID: 22062139

9

Volatile compounds in Iberian dry-cured loin.

Muriel E, Antequera T, Petrón MJ, Andrés AI, Ruiz J. Muriel E, et al. Among authors: andres ai. Meat Sci. 2004 Nov;68(3):391-400. doi: 10.1016/j.meatsci.2004.04.006. Meat Sci. 2004. PMID: 22062407

10

Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.

Andrés AI, Cava R, Mayoral AI, Tejeda JF, Morcuende D, Ruiz J. Andrés AI, et al. Meat Sci. 2001 Sep;59(1):39-47. doi: 10.1016/s0309-1740(01)00050-x. Meat Sci. 2001. PMID: 22062504

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