A. Valero

Producing metals from common rocks: The case of gold

Markus A. Reuter, A. Valero, Alejandro Abadías, 2019, Resources, Conservation and Recycling.

Changes in different zones of dry-cured ham during drying Moisture and sodium chloride content

P. Gou, A. Valero, J. A. Arboix, 2000 .

Hair analysis for veterinary drug monitoring in livestock production.

M. Castellari, A. Valero, J. García-Regueiro, 2006, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products

M. Castellari, J. Regueiro, A. Valero, 2005 .

Novel approach to control sulfamethazine misuse in food-producing animals by hair analysis

M. Castellari, I. Díaz, A. Valero, 2006, Food additives and contaminants.

A simplified LC–DAD method with an RP-C12 column for routine monitoring of three sulfonamides in edible calf and pig tissue

M. Castellari, A. Valero, J. García-Regueiro, 2006, Analytical and bioanalytical chemistry.

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

I. Díaz, A. Valero, J. García-Regueiro, 2011 .

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

L. Guerrero, Pere Gou, I. Diaz, 2000 .

Quality pork genes and meat production.

R. Klont, M. Gispert, G. Plastow, 2005, Meat science.

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

M. Castellari, J. Arnau, A. Valero, 2013, Food chemistry.