Publicaciones en las que colabora con MARIA DOLORES GUILLEN LOREN (12)

2012

  1. Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition

    International Journal of Food Science and Technology, Vol. 47, Núm. 5, pp. 1086-1096

2011

  1. Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

    Agricultural and Food Science, Vol. 20, Núm. 3, pp. 217-227

2010

  1. Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

    LWT - Food Science and Technology, Vol. 43, Núm. 6, pp. 910-918

2009

  1. Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes

    Food Chemistry, Vol. 114, Núm. 4, pp. 1291-1300

2008

  1. Textual and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 399, pp. 92-97

2007

  1. Sensorial and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes during storage

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 13, Núm. 6, pp. 477-484

  2. Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

    Food Chemistry, Vol. 100, Núm. 2, pp. 498-503

2006

  1. Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography-mass spectrometry

    Food Chemistry, Vol. 94, Núm. 1, pp. 151-156

  2. Perfil sensorial de salmones tratados con de aroma de humo y diferentes tratamientos de congelación

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 373, pp. 68-69

  3. Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

    Food Control, Vol. 17, Núm. 7, pp. 511-515

2004

  1. Evaluation of textual changes in frankfurters treated with commercial liquid smoke flavourings

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 353, pp. 89-92

  2. Texture profile analysis of meat products treated with commercial liquid smoke flavourings

    Food Control, Vol. 15, Núm. 6, pp. 457-461