I. Cilla

发表

FACTORS AFFECTING ACCEPTABILITY OF DRY-CURED HAM THROUGHOUT EXTENDED RIPENING UNDER "BODEGA" CONDITIONS

Martínez, I. Cilla, 2017 .

Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

J. Arnau, M. D. Guàrdia, L. Guerrero, 2006 .

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

O. Polvillo, A. Horcada, M. Campo, 2014 .

Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere : Influence of the presence of sodium chloride

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Meat science.

Carcass characteristics and instrumental meat quality of suckling kids and lambs

A. Horcada, R. Delfa, M. Campo, 2012 .

A Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat

A. Horcada, M. Campo, C. Sañudo, 2014 .

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.

J. Beltrán, P. Roncalés, D. Djenane, 2005, Meat science.

Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Meat science.

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.

Marina Gispert, Maria Dolors Guàrdia, Juan Altarriba, 2006, Meat science.

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

J. Beltrán, P. Roncalés, D. Djenane, 2006 .

Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.

J. Beltrán, P. Roncalés, I. Cilla, 2007, Meat science.

Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions.

J. Beltrán, P. Roncalés, I. Cilla, 2005, Meat science.

Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Journal of agricultural and food chemistry.

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.

L. Albisu, H. Resano, P. Roncalés, 2010, Meat science.

Do experts' sensory assessment match consumers' hedonic valuations? An exploratory analysis on cured ham.

H. Resano, P. Roncalés, I. Cilla, 2008 .

Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities.

D. L. García-González, R. Aparicio, P. Roncalés, 2006, Meat science.

Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.

J. Beltrán, P. Roncalés, D. Djenane, 2005, Meat science.

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.

H. Resano, P. Roncalés, I. Cilla, 2010, Meat Science.