J. Ventanas: search on Z-Library

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1

Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

Fuentes, Verónica, Utrera, Mariana, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia

Journal:

Year:

2014

Language:

english

File:

PDF, 170 KB

english, 2014

2

Physicochemical properties and oxidative stability of liver pâté as affected by fat content

Mario Estévez, Sonia Ventanas, Ramón Cava

Journal:

Year:

2005

Language:

english

File:

PDF, 316 KB

english, 2005

3

Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

A.I. Andrés, R. Cava, J. Ventanas, E. Muriel, J. Ruiz

Journal:

Year:

2004

Language:

english

File:

PDF, 194 KB

english, 2004

4

Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

Mario Estévez, Rosario Ramírez, Sonia Ventanas, Ramón Cava

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 233 KB

english, 2007

5

Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds

L. Niñoles, N. Sanjuan, S. Ventanas, J. Benedito

Journal:

Year:

2008

Language:

english

File:

PDF, 226 KB

english, 2008

6

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

Sonia Ventanas, Eero Puolanne, Hely Tuorila

Journal:

Year:

2010

Language:

english

File:

PDF, 407 KB

english, 2010

7

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Verónica Fuentes, Jesús Ventanas, David Morcuende, Mario Estévez, Sonia Ventanas

Journal:

Year:

2010

Language:

english

File:

PDF, 285 KB

english, 2010

8

On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device

S. Ventanas, J. Ruiz

Journal:

Year:

2006

Language:

english

File:

PDF, 547 KB

english, 2006

9

Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham

Fuentes, Verónica, Ventanas, Jesús, Morcuende, David, Ventanas, Sonia

Journal:

Year:

2013

Language:

english

File:

PDF, 374 KB

english, 2013

10

Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging

Estévez, Mario, Ventanas, Sonia, Heinonen, Marina, Puolanne, Eero

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1.07 MB

english, 2011

11

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Ferreira, Valquíria C. S., Morcuende, David, Madruga, Marta S., Hernández-López, Silvia H., Silva, Fábio A. P., Ventanas, Sonia, Estévez, Mario

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 623 KB

english, 2016

12

Meat Quality Analysis || Innovation in sensory assessment of meat and meat products

Ventanas, Sonia

Year:

2020

Language:

english

File:

PDF, 936 KB

english, 2020

13

Effect of duration of the Montanera diet on the hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham; characterization by gas chromatography

María J Petrón, Elena Muriel, Juan F Tejeda, Jesús Ventanas, Teresa Antequera

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 108 KB

english, 2006

14

Testicular development, androstenone levels and androstenone odour of untreated and trenbolone implanted boars

Jesús Ventanas, Gabriel Sancho, Jose A Garcia-Regueiro, Teresa Antequera, Margarita Martinez, Clemente López-Bote

Journal:

Journal of the Science of Food and Agriculture

Year:

1991

Language:

english

File:

PDF, 484 KB

english, 1991

15

The binding of [3H]oestradiol-receptor complex to hypothalamic chromatin of male and female mice

A. Lopez, J. Burgos, J. Ventanas

Journal:

International Journal of Biochemistry

Year:

1985

Language:

english

File:

PDF, 494 KB

english, 1985

16

Volatile components of dry cured Iberian ham

C. Garcia, J.J. Berdagué, T. Antequera, C. López-Bote, J.J. Córdoba, J. Ventanas

Journal:

Year:

1991

Language:

english

File:

PDF, 432 KB

english, 1991

17

Lipid oxidative changes in the processing of Iberian pig hams

T. Antequera, C.J. López-Bote, J.J. Córdoba, C. García, M.A. Asensio, J. Ventanas, J.A. García-Regueiro, I. Díaz

Journal:

Year:

1992

Language:

english

File:

PDF, 506 KB

english, 1992

18

Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range-reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs

Mario Estévez, Jesús Ventanas, Ramón Cava

Journal:

Year:

2004

Language:

english

File:

PDF, 226 KB

english, 2004

19

Lipolysis in dry-cured ham: Influence of salt content and processing conditions

A.I. Andres, R. Cava, D. Martin, J. Ventanas, J. Ruiz

Journal:

Year:

2005

Language:

english

File:

PDF, 222 KB

english, 2005

20

Analysis of volatile nitrosamines from a model system using SPME–DED at different temperatures and times of extraction

S. Ventanas, D. Martín, M. Estévez, J. Ruiz

Journal:

Year:

2006

Language:

english

File:

PDF, 415 KB

english, 2006

21

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

Mario Estévez, Sonia Ventanas, Marina Heinonen

Journal:

Year:

2011

Language:

english

File:

PDF, 415 KB

english, 2011

22

Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents

Mario Estévez, Sonia Ventanas, Ramón Cava

Journal:

Year:

2007

Language:

english

File:

PDF, 178 KB

english, 2007

23

Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

Ramón Cava, Jesús Ventanas, Juan Florencio Tejeda, Jorge Ruiz, Teresa Antequera

Journal:

Year:

2000

Language:

english

File:

PDF, 159 KB

english, 2000

24

Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

A. I. Andres, S. Ventanas, J. Ventanas, R. Cava, J. Ruiz

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 170 KB

english, 2005

25

Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcineLongissimus dorsiand selected amino acids

Sonia Ventanas, Mario Estévez, Carmen L. Delgado, Jorge Ruiz

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 350 KB

english, 2007

26

Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Ana I. Andres, Ramon Cava, Sonia Ventanas, Elena Muriel, Jorge Ruiz

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 315 KB

english, 2007

27

Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

Sonia Ventanas, Jesús Ventanas, Mario Estévez, Jorge Ruiz

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 440 KB

english, 2010

28

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

29

Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles

Elena Muriel, Jorge Ruiz, Jesús Ventanas, Teresa Antequera

Journal:

Year:

2002

Language:

english

File:

PDF, 117 KB

english, 2002

30

Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

J. VENTANAS, J. J. CÓRDOBA, T. ANTEQUERA, C. GARCIA, C. LÓPEZ-BOTE, M. A. ASENSIO

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 413 KB

english, 1992

31

Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

Mario Estévez, Sonia Ventanas, Ramón Cava

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 192 KB

english, 2005

32

MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL

C. GARCIA, J. VENTANAS, T. ANTEQUERA, J. RUIZ, R. CAVA, P. ALVAREZ

Journal:

Journal of Food Quality

Year:

1996

Language:

english

File:

PDF, 634 KB

english, 1996

33

The binding of 3H-labelled androgen-receptor complexes to hypothalamic chromatin of neonatal mice: Effect of sex and androgenization

Jesus Ventanas, Carmen Garcia, Clemente López-Bote, Antonio López, Justino Burgos

Journal:

Journal of Steroid Biochemistry

Year:

1990

Language:

english

File:

PDF, 867 KB

english, 1990

34

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

Sonia Ventanas, Sari Mustonen, Eero Puolanne, Hely Tuorila

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 693 KB

english, 2010

35

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

A.I. Andrés, R. Cava, J. Ventanas, V. Thovar, J. Ruiz

Journal:

Year:

2004

Language:

english

File:

PDF, 173 KB

english, 2004

36

Meat quality characteristics in different lines of Iberian pigs

Elena Muriel, Jorge Ruiz, Jesùs Ventanas, Maria Jesús Petrón, Teresa Antequera

Journal:

Year:

2004

Language:

english

File:

PDF, 193 KB

english, 2004

37

Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté

M Estévez, D Morcuende, R Ramı́rez, J Ventanas, R Cava

Journal:

Year:

2004

Language:

english

File:

PDF, 202 KB

english, 2004

38

Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham

M.J. Petrón, J.F. Tejeda, E. Muriel, J. Ventanas, T. Antequera

Journal:

Year:

2005

Language:

english

File:

PDF, 309 KB

english, 2005

39

Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study

Mario Estévez, Jesús Ventanas, Ramón Cava, Eero Puolanne

Journal:

Year:

2005

Language:

english

File:

PDF, 421 KB

english, 2005

40

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Sonia Ventanas, Mario Estevez, Juan Florencio Tejeda, Jorge Ruiz

Journal:

Year:

2006

Language:

english

File:

PDF, 177 KB

english, 2006

41

Incidence in diverse pig populations of an IGF2 mutation with potential influence on meat quality and quantity: An assay based on real time PCR (RT-PCR)

José Alberto Carrodeguas, Carmen Burgos, Carlos Moreno, Ana Cristina Sánchez, Sonia Ventanas, Luis Tarrafeta, José Antonio Barcelona, Maria Otilia López, Rosa Oria, Pascual López-Buesa

Journal:

Year:

2005

Language:

english

File:

PDF, 213 KB

english, 2005

42

Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian × Duroc crossbred pigs

Sonia Ventanas, Jesús Ventanas, Ángela Jurado, Mario Estévez

Journal:

Year:

2006

Language:

english

File:

PDF, 280 KB

english, 2006

43

Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté

Mario Estévez, Sonia Ventanas, Ramón Cava

Journal:

Year:

2006

Language:

english

File:

PDF, 160 KB

english, 2006

44

Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Sonia Ventanas, Jesús Ventanas, Jorge Ruiz

Journal:

Year:

2007

Language:

english

File:

PDF, 171 KB

english, 2007

45

Quality assessment of Iberian pigs through backfat ultrasound characterization and fatty acid composition

L. Niñoles, G. Clemente, S. Ventanas, J. Benedito

Journal:

Year:

2007

Language:

english

File:

PDF, 199 KB

english, 2007

46

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

Sonia Ventanas, Jorge Ruiz, Carmen García, Jesús Ventanas

Journal:

Year:

2007

Language:

english

File:

PDF, 144 KB

english, 2007

47

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

S. Ventanas, J. Ventanas, J. Tovar, C. García, M. Estévez

Journal:

Year:

2007

Language:

english

File:

PDF, 429 KB

english, 2007

48

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME–DED

Sonia Ventanas, Mario Estevez, Ana I. Andrés, Jorge Ruiz

Journal:

Year:

2008

Language:

english

File:

PDF, 162 KB

english, 2008

49

Nutritional composition of dry-cured ham and its role in a healthy diet

F. Jiménez-Colmenero, J. Ventanas, F. Toldrá

Journal:

Year:

2010

Language:

english

File:

PDF, 233 KB

english, 2010

50

Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams

L. Niñoles, A. Mulet, S. Ventanas, J. Benedito

Journal:

Year:

2010

Language:

english

File:

PDF, 695 KB

english, 2010