MARIA CARMEN CASAS VALENCIA-rekin lankidetzan egindako argitalpenak (9)

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

2007

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

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

1999

  1. Development of standardized sensory methodologies: Some applications to Protected Designation of Origin cheeses

    Sciences des Aliments, Vol. 19, Núm. 5, pp. 543-558