Analysis of volatile compounds from Iberian hams: a review

by M. Narváez-Rivas, E. Gallardo, M. León-Camacho
Published 2012-12-01

Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

by M. Narváez-Rivas, E. Gallardo, M. León-Camacho
Published 2016-12-01

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

by I. García-Márquez, M. Narváez-Rivas, E. Gallardo, C. M. Cabeza, M. León-Camacho
Published 2013-06-01

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

by I. García-Márquez, M. Narváez-Rivas, E. Gallardo, C. M. Cabeza, M. León-Camacho
Published 2013-03-01

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packa...

by I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho
Published 2014-12-01

Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat

by I. Viera-Alcaide, M. Narváez-Rivas, I. M. Vicario, E. Graciani-Constante, M. León-Camacho
Published 2009-03-01

Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles

by M. Narváez-Rivas, E. Gallardo, J. M. Jurado, I. Viera-Alcaide, F. Pablos, M. León-Camacho
Published 2013-06-01