| Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time JS del Pulgar, A Gázquez, J Ruiz-Carrascal Meat science 90 (3), 828-835, 2012 | 329 | 2012 |
| Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process J Ruiz, J Ventanas, R Cava, A Andrés, C Garcı́a Meat Science 52 (1), 19-27, 1999 | 315 | 1999 |
| Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins M Roldán, T Antequera, A Martín, AI Mayoral, J Ruiz Meat science, 2013 93 (3), 572-578, 2013 | 285 | 2013 |
| Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig R Cava, J Ruiz, C López-Bote, L Martín, C García, J Ventanas, ... Meat Science 45 (2), 263-270, 1997 | 251 | 1997 |
| Influence of sensory characteristics on the acceptability of dry-cured ham J Ruiz, C Garcıa, E Muriel, AI Andrés, J Ventanas Meat Science 61 (4), 347-354, 2002 | 249 | 2002 |
| Texture and appearance of dry cured ham as affected by fat content and fatty acid composition J Ruiz-Carrascal, J Ventanas, R Cava, AI Andrés, C Garcıa Food Research International 33 (2), 91-95, 2000 | 248 | 2000 |
| Volatile compounds in Iberian dry-cured loin E Muriel, T Antequera, MJ Petrón, AI Andrés, J Ruiz Meat Science 68 (3), 391-400, 2004 | 211 | 2004 |
| Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions AI Andrés, R Cava, J Ventanas, E Muriel, J Ruiz Food Chemistry 84 (3), 375-381, 2004 | 210 | 2004 |
| Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins M Roldan, T Antequera, M Armenteros, J Ruiz Food chemistry 149, 129-136, 2014 | 208 | 2014 |
| Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre AI Andres, R Cava, AI Mayoral, JF Tejeda, D Morcuende, J Ruiz Meat Science 59 (1), 39-47, 2001 | 187 | 2001 |
| Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods J Ruiz, T Antequera, AI Andres, MJ Petron, E Muriel Analytica chimica acta 520 (1-2), 201-205, 2004 | 186 | 2004 |
| Ciencia de la carne PD Warriss Acribia,, 2003 | 186 | 2003 |
| Headspace solid phase microextraction for the analysis of volatiles in a meat product: dry-cured Iberian ham J Ruiz, R Cava, J Ventanas, MT Jensen Journal of Agricultural and Food Chemistry 46 (11), 4688-4694, 1998 | 183 | 1998 |
| Development of meat and carcass quality characteristics in Iberian pigs reared outdoors AI Mayoral, M Dorado, MT Guillén, A Robina, JM Vivo, C Vázquez, J Ruiz Meat Science 52 (3), 315-324, 1999 | 180 | 1999 |
| Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet S Ventanas, M Estevez, JF Tejeda, J Ruiz Meat Science 72 (4), 647-655, 2006 | 169 | 2006 |
| Comparison of different methods for total lipid quantification in meat and meat products T Pérez-Palacios, J Ruiz, D Martín, E Muriel, T Antequera Food chemistry 110 (4), 1025-1029, 2008 | 164 | 2008 |
| Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat J Ruiz, R Cava, T Antequera, L Martín, J Ventanas, CJ López-Bote Meat science 49 (2), 155-163, 1998 | 152 | 1998 |
| Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME) M Garcia-Esteban, D Ansorena, I Astiasarán, J Ruiz Talanta 64 (2), 458-466, 2004 | 143 | 2004 |
| New device for direct extraction of volatiles in solid samples using SPME J Ruiz, J Ventanas, R Cava Journal of Agricultural and Food Chemistry 49 (11), 5115-5121, 2001 | 143 | 2001 |
| Sensory characteristics of Iberian ham: Influence of salt content and processing conditions AI Andrés, R Cava, J Ventanas, V Thovar, J Ruiz Meat Science 68 (1), 45-51, 2004 | 138 | 2004 |
Teresa Antequera RojasProfesor de Tecnología de AlimentosDirección de correo verificada de unex.es
