G. Amaro-Blanco

Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

J. Delgado-Adámez, R. Ramírez, M. J. Martín, 2018 .

Effect of rice bran extract on the preservation of pork burger treated with high pressure processing

J. Delgado-Adámez, R. Ramírez, S. Martillanes, 2019, Journal of Food Processing and Preservation.

Effect of tomato paste addition and high pressure processing to preserve pork burgers

J. Delgado-Adámez, R. Ramírez, F. Proaño, 2018, European Food Research and Technology.

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 .

Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder

R. Ramírez, M. J. Martín-Mateos, A. Andrés, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.