C. García

发表

Volatile compounds in supercritical carbon dioxide extracts of Iberian ham

J. Ventanas, M. Timón, L. Martín, 1998 .

MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL

Jorge Ruiz, Teresa Antequera, Carmen García, 1996 .

Lipid oxidative changes in the processing of Iberian pig hams

Teresa Antequera, Carmen García, Clemente J. Lopez-Bote, 1992 .

Volatile components of dry cured Iberian ham

J. Berdagué, T. Antequera, J. Ventanas, 1991 .

ACCEPTANCE OF IBERIAN HAMS FROM PIGS FATTENED UNDER DIFFERENT REARING CONDITIONS

A. Carrapiso, C. García, 2014 .

Dry cured Iberian ham non-volatile components as affected by the length of the curing process

J. Ventanas, R. Cava, Carmen García, 1999 .

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.

Sensory characteristics of Iberian ham: influence of processing time and slice location

J. Ventanas, R. Cava, Carmen García, 1998 .

Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding

Carmen García, M. L. Timón, L. Martín, 2002 .

The effects of two alleles of IGF2 on fat content in pig carcasses and pork.

Carmen García, C. Moreno, P. López-Buesa, 2012, Meat science.

Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Carmen García, J. Ruiz-Carrascal, J. Ventanas, 2000 .

Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.

J. Ventanas, J. Ruiz, S. Ventanas, 2007, Meat science.

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on carcass traits and meat quality characteristics.

J. Ventanas, J. Sánchez del Pulgar, C. García, 2015, Meat science.

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

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

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

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

Hydrolysis and maillard reactions during ripening of iberian ham

T. Antequera, J. Ventanas, Carmen García, 1992 .

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.

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”

J. J. Córdoba, Alicia Rodríguez, Irene Martín, 2023, Biology.

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

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

Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.

P. López-Buesa, J. Sánchez del Pulgar, R. Reina, 2014, Meat science.

Evolution of free amino acids and amines during ripening of Iberian cured ham

T. Antequera, J. Ventanas, Carmen García, 1994 .

Short-term UVB irradiation significantly increases vitamin D serum concentration in obese patients: a clinical pilot study

M. Rose, A. Stengel, R. Uebelhack, 2017, Endocrine.

Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders.

J. Ventanas, P. López-Buesa, J. Sánchez del Pulgar, 2012, Meat science.

Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham

Carmen García, J. J. Córdoba, Alicia Rodríguez, 2020 .

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

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

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

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

Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins.

J. Sánchez del Pulgar, R. Reina, C. García, 2018, Meat science.

Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig.

T. Antequera, Carmen García, G. Gandemer, 2021, Food chemistry.

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Carmen García, J. J. Córdoba, Alicia Rodríguez, 2022, Foods.

Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Carmen García, J. Berdagué, R. Talon, 1996 .

Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.

J. Ventanas, M. Estévez, S. Ventanas, 2007, 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.

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

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

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

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

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

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

Influence of sensory characteristics on the acceptability of dry-cured ham.

J. Ventanas, E. Muriel, J. Ruiz, 2002, Meat science.

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins.

J. Sánchez del Pulgar, C. García, Rafael Gamero-Negrón, 2015, Meat science.