A. I. Carrapiso: search on Z-Library

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1

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

Juan I. Gutiérrez, Juan F. Tejeda, Ana I. Carrapiso, María J. Petrón, María S. Lara, Ana I. Andrés

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 694 KB

english, 2011

2

EFECTO DE LA GRASA SOBRE EL FLAVOR DE LECHE CON UN AROMATIZANTE DE VAINILLA EFFECT OF FAT CONTENT ON THE SENSORY CHARACTERISTICS OF A VANILLA-FLAVOURED MILK EFECTO DA GRAXA SOBRE O FLAVOUR DE LEITE CUN AROMATIZANTE DE VAINILLA

Carrapiso, M. R., Aguayo, C., Carrapiso, A. I.

Journal:

Ciência y Tecnologia Alimentaria

Year:

2004

File:

PDF, 43 KB

2004

3

MADURACIÓN DEL JAMÓN IBÉRICO: EVOLUCIÓN DE ÍNDICES BASADOS EN COMPUESTOS VOLÁTILES IBERIAN HAM RIPENING: EVOLUTION OF VOLATILE COMPOUND-BASED INDICES

Jurado, A., García, C., Timón, M. L., Carrapiso, A. I.

Journal:

Ciência y Tecnologia Alimentaria

Year:

2007

File:

PDF, 389 KB

2007

4

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

Delgado-Martínez, Francisco José, Carrapiso, Ana I., Contador, Rebeca, Rosario Ramírez, M.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2018

Language:

english

File:

PDF, 1.20 MB

english, 2018

5

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

Carrapiso, Ana Isabel, Tejeda, Juan Florencio, Noguera, José Luis, Ibáñez-Escriche, Noelia, González, Elena

Journal:

Year:

2020

Language:

english

File:

PDF, 515 KB

english, 2020

6

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

María L Timón, Ana I Carrapiso, Ángela Jurado, Jürgen van de Lagemaat

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 105 KB

english, 2004

7

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

Ana I Carrapiso, Carmen García

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 106 KB

english, 2004

8

Effect of fat content on flavour release from sausages

Ana I. Carrapiso

Journal:

Year:

2007

Language:

english

File:

PDF, 373 KB

english, 2007

9

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

José Sánchez del Pulgar, A. I. Carrapiso, C. García

Journal:

European Food Research and Technology

Year:

2011

Language:

english

File:

PDF, 297 KB

english, 2011

10

Development in lipid analysis: Some new extraction techniques andin situtransesterification

Ana I. Carrapiso, Carmen García

Journal:

Year:

2000

Language:

english

File:

PDF, 116 KB

english, 2000

11

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

Ana I. Carrapiso, Jesús Ventanas, Ángela Jurado, Carmen García

Journal:

Journal of the American Oil Chemists' Society

Year:

2001

Language:

english

File:

PDF, 81 KB

english, 2001

12

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

Ana I. Carrapiso, Carmen García

Journal:

Year:

2005

Language:

english

File:

PDF, 158 KB

english, 2005

13

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

Ángela Jurado, Carmen García, María L. Timón, Ana I. Carrapiso

Journal:

Year:

2007

Language:

english

File:

PDF, 660 KB

english, 2007

14

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

Ana I. Carrapiso, Carmen García

Journal:

Year:

2008

Language:

english

File:

PDF, 142 KB

english, 2008

15

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

Ana I. Carrapiso, Lourdes Martín, Ángela Jurado, Carmen García

Journal:

Year:

2010

Language:

english

File:

PDF, 172 KB

english, 2010

16

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

Ana I Carrapiso, Ma Luisa Timón, Ma Jesús Petrón, Juan F Tejeda, Carmen Garcı́a

Journal:

Year:

2000

Language:

english

File:

PDF, 156 KB

english, 2000

17

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

M.L Timón, J Ventanas, A.I Carrapiso, A Jurado, C Garcı́a

Journal:

Year:

2001

Language:

english

File:

PDF, 788 KB

english, 2001

18

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

Ana I Carrapiso, Francisco Bonilla, Carmen Garcı́a

Journal:

Year:

2003

Language:

english

File:

PDF, 232 KB

english, 2003

19

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

Sánchez del Pulgar, J., Soukoulis, C., Carrapiso, A.I., Cappellin, L., Granitto, P., Aprea, E., Romano, A., Gasperi, F., Biasioli, F.

Journal:

Year:

2013

Language:

english

File:

PDF, 543 KB

english, 2013

20

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

Sánchez del Pulgar, J., Carrapiso, A.I., Reina, R., Biasioli, F., García, C.

Journal:

Year:

2013

Language:

english

File:

PDF, 379 KB

english, 2013

21

Improvement of Dry-Cured Iberian Ham Sensory Characteristics through the Use of a Concentrate High in Oleic Acid for Pig Feeding

Á. Jurado, C. García, M. L. Timón and A. I. Carrapiso

Journal:

Irish Journal of Agricultural and Food Research

Year:

2008

Language:

english

File:

PDF, 994 KB

english, 2008

22

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

Carrapiso, Ana I., García, Amparo, Petrón, M. Jesús, Martín, Lourdes

Journal:

European Journal of Lipid Science and Technology

Year:

2013

Language:

english

File:

PDF, 86 KB

english, 2013

23

Characterization of the Most Odor-Active Compounds of Iberian Ham Headspace

Carrapiso, Ana I., Ventanas, Jesús, García, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 50 KB

english, 2002

24

Odor-Active Compounds of Iberian Hams with Different Aroma Characteristics

Carrapiso, Ana I., Jurado, Ángela, Timón, María L., García, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 66 KB

english, 2002

25

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

del Pulgar, J. S., Garcia, C., Reina, R., Carrapiso, A. I.

Journal:

Food Science and Technology International

Year:

2013

Language:

english

File:

PDF, 180 KB

english, 2013

26

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

Carrapiso, Ana I., Noseda, Bert, García, Carmen, Reina, Raquel, Sánchez del Pulgar, José, Devlieghere, Frank

Journal:

Year:

2015

Language:

english

File:

PDF, 433 KB

english, 2015

27

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

Carrapiso, A. I., Jurado, A., Garc´a, C.

Journal:

Food Science and Technology International

Year:

2003

Language:

english

File:

PDF, 125 KB

english, 2003

28

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

Carrapiso, Ana I., Martín-Cabello, Leonor, Torrado-Serrano, Cándido, Martín, Lourdes

Journal:

International Journal of Food Properties

Year:

2015

Language:

english

File:

PDF, 167 KB

english, 2015

29

EFECTO DE LAS CONDICIONES DE MUESTREO SOBRE LOS COMPUESTOS OLOR-ACTIVOS DEL JAMÓN IBÉRICO EFFECT OF SAMPLING CONDITIONS ON THE ODOUR-ACTIVE COMPOUNDS OF IBERIAN HAM

Carrapiso, A. I., García, C.

Journal:

Ciência y Tecnologia Alimentaria

Year:

2007

File:

PDF, 454 KB

2007

30

The Duration of the Outdoor Rearing Period of Pigs Influences Iberian Ham Characteristics

A. I. Carrapiso, Á. Jurado, L. Martín and C. García

Journal:

Irish Journal of Agricultural and Food Research

Year:

2007

Language:

english

File:

PDF, 1.37 MB

english, 2007

31

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

Estévez, Mario, Padilla, Patricia, Carvalho, Leila, Martín, Lourdes, Carrapiso, Ana, Delgado, Josué

Journal:

Year:

2019

File:

PDF, 547 KB

2019

32

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

Carrapiso, Ana I., Amaro-Blanco, G., Manzano, R., Delgado-AdÃ¡mez, J., RamÃrez, R.

Journal:

Food Packaging and Shelf Life

Year:

2020

File:

PDF, 104 KB

2020

33

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

Carrapiso, Ana I., Rubio, ArÃ¡nzazu, SÃ¡nchez-Casas, Jacinto, MartÃn, Lourdes, MartÃnez-CaÃ±as, Manuel, de Miguel, Concha

Journal:

Year:

2020

File:

PDF, 1.81 MB

2020