A. Carrapiso

发表

Effect of fat content on flavour release from sausages

A. Carrapiso, 2007 .

In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue.

C. Garcia, A. Carrapiso, J. F. Tejeda, 2000, Meat science.

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

Carmen García, A. Carrapiso, José Sánchez del Pulgar, 2013, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season

A. Carrapiso, M. Martínez-Cañas, C. de Miguel, 2020, Foods.

SIFT-MS analysis of Iberian hams from pigs reared under different conditions.

Carmen García, F. Devlieghere, A. Carrapiso, 2015, Meat science.

Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins

M. Estévez, J. Delgado, A. Carrapiso, 2019, Redox biology.

The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products

A. Carrapiso, J. A. Gil-Amado, Lourdes Martín, 2022, Foods.

Effect of talc and water addition on olive oil quality and antioxidants

M. J. Petrón, A. Carrapiso, L. Martín, 2013 .

Short note Effect of ripening and olive cold storage on oil yield and some olive oil characteristics

M. J. Petrón, A. Carrapiso, M. Timón, 2018 .

Odor-active compounds of Iberian hams with different aroma characteristics.

A. Carrapiso, M. Timón, Carmen García, 2002, Journal of agricultural and food chemistry.

Iberian ham headspace: odorants of intermuscular fat and differences with lean

Carmen García, A. Carrapiso, C. García, 2004 .

Development in lipid analysis: Some new extraction techniques and in situ transesterification

Carmen García, A. Carrapiso, C. García, 2000, Lipids.

Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.

Carmen García, A. Carrapiso, M. Timón, 2007, Meat science.

A study of the aroma of fried bacon and fried pork loin

A. Carrapiso, M. Timón, J. Lagemaat, 2004 .

Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

A. Carrapiso, Lourdes Martín, Leonor Martín-Cabello, 2015 .

Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage

A. Carrapiso, M. R. Ramírez, R. Contador, 2019, Innovative Food Science & Emerging Technologies.

Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds

A. Carrapiso, Á. Jurado, C. García, 2003 .

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

J. Ventanas, Carmen García, A. Carrapiso, 2009 .

Characterization of the most odor-active compounds of Iberian ham headspace.

J. Ventanas, A. Carrapiso, Carmen García, 2002, Journal of agricultural and food chemistry.

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS.

P. Granitto, F. Biasioli, E. Aprea, 2013, Meat science.

ACCEPTANCE OF IBERIAN HAMS FROM PIGS FATTENED UNDER DIFFERENT REARING CONDITIONS

A. Carrapiso, C. García, 2014 .

Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system.

Carmen García, Ana I Carrapiso, A. Carrapiso, 2005, Meat science.

Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig.

J. Noguera, N. Ibáñez-Escriche, A. Carrapiso, 2019, Meat science.

Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.

A. Carrapiso, C. García, Francisco J. Bonilla, 2003, Meat science.

Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions

M. J. Petrón, A. Carrapiso, J. F. Tejeda, 2011 .

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams.

J. Ventanas, C. Garcia, A. Carrapiso, 2001, Meat science.

The duration of the outdoor rearing period of pigs influences Iberian ham characteristics

A. Carrapiso, L. Martín, Á. Jurado, 2007 .

A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer

C. Garcia, A. Carrapiso, J. Sánchez del Pulgar, 2011 .

Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams.

F. Biasioli, C. Garcia, A. Carrapiso, 2013, Meat science.

Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.

A. Carrapiso, Lourdes Martín, Á. Jurado, 2010, Meat science.

Effect of the Iberian pig line on dry-cured ham characteristics.

A. Carrapiso, C. García, 2008, Meat science.

Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers

V. Cardenia, A. Carrapiso, Manuel Pimienta, 2023, Foods.

An electronic nose to classify Iberian pig fats with different fatty acid composition

J. Ventanas, A. Carrapiso, Á. Jurado, 2001 .

Volatile compounds of sliced high quality (Montanera) dry-cured Iberian shoulder subjected to high pressure processing and/or with an active packaging of olive leaf extract

J. Delgado-Adámez, R. Ramírez, A. Carrapiso, 2020 .