J. Navarro

发表

High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids

C. Stinco, A. J. Meléndez-Martínez, I. M. Vicario, 2020 .

Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice.

C. Stinco, A. J. Meléndez-Martínez, I. M. Vicario, 2020, Food chemistry.

Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate.

M. Alaiz, J. Navarro, J. Girón, 1992, Journal of chromatography.

A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome

E. Sentandreu, J. Navarro, M. Sentandreu, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Lipid composition of pork muscle as affected by sire genetic type

F. Toldrá, J. Navarro, M. Baselga, 2007 .

Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin.

F. Toldrá, J. Navarro, P. Hernández, 1999, Meat science.

Untargeted metabolomics of fresh and heat treatment Tiger nut (Cyperus esculentus L.) milks reveals further insight into food quality and nutrition.

G. Pérez-Martínez, J. Hajšlová, J. Rubert, 2017, Journal of chromatography. A.

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

M. Flores, A. Olivares, J. Navarro, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of fat content on aroma generation during processing of dry fermented sausages.

M. Flores, A. Olivares, J. Navarro, 2011, Meat science.

Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices

E. Sentandreu, J. Navarro, J. M. Sendra, 2007 .

Volunteer stratification is more relevant than technological treatment in orange juice flavanone bioavailability.

F. Tomás-Barberán, E. Sentandreu, J. Navarro, 2014, Journal of agricultural and food chemistry.

C18 solid-phase isolation and high-performance liquid chromatography/ultraviolet diode array determination of fully methoxylated flavones in citrus juices.

J. Navarro, L. Izquierdo, J. M. Sendra, 1988, Journal of chromatographic science.

Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern.

F. Toldrá, J. Navarro, P. Hernández, 1998, Meat science.

Strecker-type degradation of phenylalanine by methyl 9,10-epoxy-13-oxo-11-octadecenoate and methyl 12,13-epoxy-9-oxo-11-octadecenoate.

J. Navarro, F. Hidalgo, R. Zamora, 2005, Journal of agricultural and food chemistry.

Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometry.

J. Navarro, F. Hidalgo, R. Zamora, 2013, Food chemistry.

Partial purification and characterization of polyphenol oxidase from persimmon.

A. Tárrega, E. Sentandreu, J. Navarro, 2014, Food chemistry.

SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.

M. Flores, David Smith, P. Španěl, 2011, Journal of agricultural and food chemistry.

Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages.

M. Flores, David Smith, P. Španěl, 2010, Analytical chemistry.

Correlation of spermine levels with ovary senescence and with fruit set and development inPisum sativum L.

J. Carbonell, J. Navarro, 1989, Planta.

Structure-Activity Relationship (SAR) of Phenolics for 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Phenylalanine/Creatinine Reaction Mixtures Including (or Not) Oxygen and Lipid Hydroperoxides.

J. Navarro, F. Hidalgo, R. Zamora, 2018, Journal of agricultural and food chemistry.

Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

S. Bayarri, J. Navarro, I. Carbonell, 2009 .

N4-Hexanoylspermidine, a New Polyamine-Related Compound That Accumulates during Ovary and Petal Senescence in Pea

P. Hedden, J. Carbonell, T. Moritz, 1996, Plant physiology.

Contribution of phospholipid pyrrolization to the color reversion produced during deodorization of poorly degummed vegetable oils.

J. Navarro, Rosario Zamora, F. Hidalgo, 2004, Journal of agricultural and food chemistry.

Identification and classification of olive oils by high-resolution13C nuclear magnetic resonance

J. Navarro, Rosario Zamora, Jose Luis La Rosa Navarro, 1994 .

Effect of processing conditions on proteolysis and taste of dry-cured sausages

J. Navarro, J. Flores, J. Marcus, 1997 .

Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization

J. V. Carbonell, E. Sentandreu, J. Navarro, 2014 .

Lipid-derived aldehyde degradation under thermal conditions.

J. Navarro, F. Hidalgo, R. Zamora, 2015, Food chemistry.

Characterization of Spanish orange juice for variables used in purity control

J. Navarro, M. Aristoy, L. Izquierdo, 1989 .

Characteristics of California Navel Orange Juice and Pulpwasn

J. Navarro, D. B. Nelson, C. Vandercook, 1983 .

Kinetic model for the antiradical activity of the isolated p-catechol group in flavanone type structures using the free stable radical 2,2-diphenyl-1-picrylhydrazyl as the antiradical probe.

E. Sentandreu, J. Navarro, J. M. Sendra, 2007, Journal of agricultural and food chemistry.

Identification of New Coloured Anthocyanin–Flavanol Adducts in Pressure-Extracted Pomegranate (Punica granatum L.) Juice by High-Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry

E. Sentandreu, J. Navarro, J. M. Sendra, 2012, Food Analytical Methods.

Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality

A. León, J. Navarro, E. Marco, 2022, International journal of gastronomy and food science.

The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

M. Flores, J. Navarro, A. Marco, 2007 .

Improved traditional foods for the next century

F. Toldrá, J. Navarro, 2000 .

Gelation of Persimmon Puree and Its Prevention by Enzymatic Treatment

A. Tárrega, J. V. Carbonell, J. Navarro, 2013, Food and Bioprocess Technology.

Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life

J. V. Carbonell, E. Sentandreu, J. Navarro, 2013 .

Changes in orange juice characteristics due to homogenization and centrifugation

N. Betoret, E. Sentandreu, J. Navarro, 2011 .

Rapid screening of low-molecular-weight phenols from persimmon (Diospyros kaki) pulp using liquid chromatography/UV-visible/electrospray mass spectrometry analysis.

E. Sentandreu, J. Navarro, J. Halket, 2015, Journal of the science of food and agriculture.

Reduction kinetics of the free stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•) for determination of the antiradical activity of citrus juices

E. Sentandreu, J. Navarro, J. M. Sendra, 2006 .

Sensory Profile of Mandarin Chilled Juices and Consumers' Acceptability

J. Navarro, I. Carbonell, L. Izquierdo, 2008 .

Sensory acceptability of slow fermented sausages based on fat content and ripening time.

A. Salvador, M. Flores, A. Olivares, 2010, Meat science.

The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage.

M. Flores, J. Navarro, A. Marco, 2006, Meat science.

Pectin methylesterase activity in juices from mandarins, oranges and hybrids

J. V. Carbonell, J. Navarro, L. Carbonell, 2006 .

Oil stability prediction by high-resolution (13)C nuclear magnetic resonance spectroscopy.

J. Navarro, F. Hidalgo, R. Zamora, 2002, Journal of agricultural and food chemistry.

Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers.

B. Picard, N. Aldai, E. Sentandreu, 2018, Journal of proteomics.

Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso

F. Toldrá, J. Navarro, P. Hernández, 1999 .

Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig

F. Toldrá, J. Navarro, P. Hernández, 1999 .

Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.

M. Flores, J. Navarro, A. Marco, 2007, Journal of agricultural and food chemistry.

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage.

M. Flores, A. Olivares, J. Navarro, 2009 .

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

A. León, J. Navarro, M. Moiraghi, 2020, Food technology and biotechnology.

Determination of lysine modification product ε-N-pyrrolylnorleucine in hydrolyzed proteins and trout muscle microsomes by micellar electrokinetic capillary chromatography

J. Navarro, F. Hidalgo, R. Zamora, 1995, Lipids.

Stability of β-agonist methyl boronic derivatives before gas chromatography–mass spectrometry analysis

F. Toldrá, J. Navarro, M. Reig, 2005 .

Quality aspects of pork meat and its nutritional impact.

F. Toldrá, M. Rubio, J. Navarro, 2004, Advances in experimental medicine and biology.

Influence of viscosity on droplet size distribution and generation rate in ultrasonic atomization

F. Barreras, A. Lozano, J. Navarro, 2010 .

Asparagine decarboxylation by lipid oxidation products in model systems.

J. Navarro, F. Hidalgo, R. Zamora, 2010, Journal of agricultural and food chemistry.

Histamine formation by lipid oxidation products

J. Navarro, F. Hidalgo, R. Zamora, 2013 .

Density functional computational studies on ribose and glycine Maillard reaction: Formation of the Amadori rearrangement products in aqueous solution

A. Jalbout, J. Navarro, M. A. H. Shipar, 2007 .

Chemical Conversion of α-Amino Acids into α-Keto Acids by 4,5-Epoxy-2-decenal

J. Navarro, F. Hidalgo, R. Zamora, 2006 .

Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.

J. Navarro, F. Hidalgo, R. Zamora, 2006, Journal of agricultural and food chemistry.

Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages

J. Navarro, J. Flores, M. Nadal, 2001 .

Detection of orange juice dilution by canonical correlation analysis

C. Capilla, J. Navarro, L. Izquierdo, 1988 .

A chromatography method for the screening and confirmatory detection of dexamethasone.

F. Toldrá, L. Mora, J. Navarro, 2006, Meat science.

Reduction kinetics of the antiradical probe 2,2-diphenyl-1-picrylhydrazyl in methanol and acetonitrile by the antiradical activity of protocatechuic acid and protocatechuic acid methyl ester.

E. Sentandreu, J. Navarro, J. M. Sendra, 2008, Journal of agricultural and food chemistry.

Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice

J. Navarro, D. B. Nelson, C. Vandercook, 1983 .

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds

J. Navarro, M. Rodrigo, J. Gil, 2023, Foods.

Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

M. Flores, A. Olivares, J. Navarro, 2009 .

Novel Urinary Biomarkers of Orange Juice Consumption, Interindividual Variability, and Differences with Processing Methods.

F. Tomás-Barberán, J. Navarro, F. Vallejo, 2021, Journal of agricultural and food chemistry.

Proteome changes of tiger nut “horchata” drink induced by dynamic high pressure homogenization processing

D. Rodrigo, E. Sentandreu, J. Navarro, 2023, Journal of Food Composition and Analysis.

Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)

M. Flores, J. Navarro, A. Marco, 2004 .

Structure-Activity Relationship (SAR) of Phenolics for the Inhibition of 2-Phenylethylamine Formation in Model Systems Involving Phenylalanine and the 13-Hydroperoxide of Linoleic Acid.

J. Navarro, F. Hidalgo, R. Zamora, 2018, Journal of agricultural and food chemistry.

Lipolysis in dry cured sausages as affected by processing conditions.

J. Navarro, M. Nadal, L. Izquierdo, 1997, Meat science.