| ventanas J. 1991. volatile components of dry cured Iberian ham C García, JJ Berdagué, T Antequera, C López-Bote, JJ Córdoba Food Chem 41, 23-32, 0 | 335* | |
| 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 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 | 250 | 1997 |
| Lipid oxidative changes in the processing of Iberian pig hams T Antequera, CJ López-Bote, JJ Córdoba, C García, MA Asensio, ... Food Chemistry 45 (2), 105-110, 1992 | 227 | 1992 |
| Evolution of free amino acids and amines during ripening of Iberian cured ham JJ Cordoba, T Antequera, C García, J Ventanas, C Lopez Bote, ... Journal of Agricultural and Food Chemistry 42 (10), 2296-2301, 1994 | 218 | 1994 |
| Hydrolysis and Maillard reactions during ripening of Iberian ham J Ventanas, JJ Córdoba, T Antequera, C Garcia, C López‐Bote, ... Journal of Food Science 57 (4), 813-815, 1992 | 213 | 1992 |
| 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 |
| 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 | 207 | 2014 |
| 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 | 185 | 2004 |
| Effects of salt and temperature on proteolysis during ripening of Iberian ham L Martín, JJ Córdoba, T Antequera, ML Timón, J Ventanas Meat Science 49 (2), 145-153, 1998 | 184 | 1998 |
| 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 | 151 | 1998 |
| Changes in intramuscular lipids during ripening of Iberian dry-cured ham L Martın, JJ Córdoba, J Ventanas, T Antequera Meat Science 51 (2), 129-134, 1999 | 141 | 1999 |
| Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation R Cava, J Ruiz, J Ventanas, T Antequera Meat Science 52 (2), 165-172, 1999 | 135 | 1999 |
| Free amino acids and other non-volatile compounds formed during processing of Iberian ham L Martın, T Antequera, J Ventanas, R Benıtez-Donoso, JJ Córdoba Meat Science 59 (4), 363-368, 2001 | 125 | 2001 |
| Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols JF Tejeda, G Gandemer, T Antequera, M Viau, C Garcıa Meat Science 60 (4), 357-363, 2002 | 121 | 2002 |
| Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations M Roldán, J Ruiz, JS Del Pulgar, T Pérez-Palacios, T Antequera Meat Science 100, 52-57, 2015 | 110 | 2015 |
| Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del … R Cava, J Ventanas, J Ruiz, AI Andrés, T Antequera Food Science and Technology International 6 (3), 235-242, 2000 | 109 | 2000 |
| Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles E Muriel, J Ruiz, J Ventanas, T Antequera Food Chemistry 78 (2), 219-225, 2002 | 107 | 2002 |
| Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs R Cava, J Ventanas, JF Tejeda, J Ruiz, T Antequera Food Chemistry 68 (1), 51-59, 2000 | 102 | 2000 |
