| Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant A Abellán, JM Cayuela, A Pino, A Martínez‐Cachá, E Salazar, L Tejada Journal of the Science of Food and Agriculture 92 (8), 1657-1664, 2012 | 28 | 2012 |
| Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin A Abellán, E Salazar, J Vázquez, JM Cayuela, L Tejada LWT 96, 507-512, 2018 | 22 | 2018 |
| Seed oil from Mediterranean aromatic and medicinal plants of the Lamiaceae family as a source of bioactive components with nutritional M Quílez, F Ferreres, S López-Miranda, E Salazar, MJ Jordán Antioxidants 9 (6), 510, 2020 | 20 | 2020 |
| Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases E Bueno-Gavilá, A Abellán, F Girón-Rodríguez, JM Cayuela, E Salazar, ... Journal of dairy science 102 (12), 10711-10723, 2019 | 19 | 2019 |
| Fatty acids and free amino acids changes during processing of a Mediterranean native pig breed dry-cured ham E Salazar, JM Cayuela, A Abellán, E Bueno-Gavilá, L Tejada Foods 9 (9), 1170, 2020 | 16 | 2020 |
| Characterization of Proteolytic Activity of Artichoke (Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides E Bueno-Gavilá, A Abellán, MS Bermejo, E Salazar, JM Cayuela, ... Animals 10 (5), 914, 2020 | 16 | 2020 |
| A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig E Salazar, JM Cayuela, A Abellán, A Poto, B Peinado, L Tejada Animal Production Science 53 (4), 352-359, 2013 | 16 | 2013 |
| Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano) E Salazar, A Abellán, JM Cayuela, Á Poto, F Girón, P Zafrilla, L Tejada Animal Production Science 55 (1), 113-121, 2014 | 13 | 2014 |
| Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing E Salazar, A Abellán, JM Cayuela, Á Poto, L Tejada European Journal of Lipid Science and Technology 118 (5), 744-752, 2016 | 9 | 2016 |
| Effect of salt reduction on the quality of boneless dry-cured ham from Iberian and white commercially crossed pigs B Muñoz-Rosique, E Salazar, J Tapiador, B Peinado, L Tejada Foods 11 (6), 812, 2022 | 8 | 2022 |
| Bioactivities of Mealworm (Alphitobius diaperinus L.) Larvae Hydrolysates Obtained from Artichoke (Cynara scolymus L.) Proteases L Tejada, L Buendía-Moreno, I Hernández, A Abellán, JM Cayuela, ... Biology 11 (5), 631, 2022 | 7 | 2022 |
| Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing E Salazar, JM Cayuela, A Abellán, L Tejada Animal production science 59 (6), 1161-1167, 2018 | 7 | 2018 |
| Seed oil from Mediterranean aromatic and medicinal plants of the Lamiaceae family as a source of bioactive components with nutritional by. Antioxidants. 2020; 9 (6) M Quilez, F Ferreres, S Lopez-Miranda, E Salazar, MJ Jordan | 6 | |
| A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig L Tejada, E Salazar, A Abellán, B Peinado, J Mulero, JM Cayuela Animal Production Science 56 (11), 1928-1935, 2015 | 4 | 2015 |
| Estudio comparativo de las características sensoriales de lomo curado de cerdo blanco y Chato Murciano E Salazar, L Tejada, A Martínez-Cachá, A Poto, A Abellán, F Girón, ... Proceedings of 5th Spanish Congress of Food Science and Technology, 2009 | 4 | 2009 |
| Development of an Iberian chorizo salted with a combination of mineral salts (seawater substitute) and better nutritional profile L Tejada, L Buendía-Moreno, E Álvarez, A Palma, E Salazar, B Muñoz, ... Frontiers in Nutrition 8, 642726, 2021 | 3 | 2021 |
| Tecnología y caracterización de productos cárnicos curados obtenidos a partir de cerdo chato murciano E Salazar Serna | 3 | 2013 |
| Efecto de la raza sobre la preferencia y aceptación en consumidores de embutidos curados. Comparación del Chato Murciano con el cerdo blanco E Salazar, L Tejada, A Abellán, JM Cayuela, A Martinez-Cachá, ... eurocarne, 46-53, 2010 | 2 | 2010 |
| Effects of cheese size on composition and proteolysis in goat’s milk cheese A Abellán, L Tejada, A Pérez-Garrido, E Salazar, A Martinez-Cachá, ... Acta Alimentaria 41 (2), 180-189, 2012 | | 2012 |
