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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

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

11

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

12

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

13

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

14

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

15

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

16

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

17

Response to the letter to the editors of Dr. Demeyer

Francisco Jiménez-Colmenero, Jesús Ventanas, Fidel Toldrá

Journal:

Year:

2010

Language:

english

File:

PDF, 102 KB

english, 2010

18

Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

Ramón Cava, Jorge Ruiz, Clemente López-Bote, Lourdes Martín, Carmen García, Jesús Ventanas, Teresa Antequera

Journal:

Year:

1997

Language:

english

File:

PDF, 596 KB

english, 1997

19

Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

Jorge Ruiz, Ramón Cava, Teresa Antequera, Lourdes Martín, Jesús Ventanas, Clemente J. López-Bote

Journal:

Year:

1998

Language:

english

File:

PDF, 722 KB

english, 1998

20

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz, Jesús Ventanas, Ramón Cava, Ana Andrés, Carmen Garcı́a

Journal:

Year:

1999

Language:

english

File:

PDF, 171 KB

english, 1999

21

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

Jorge Ruiz, Carmen Garcı́a, Marı́a del Carmen Dı́az, Ramón Cava, Juan Florencio Tejeda, Jesús Ventanas

Journal:

Food Research International

Year:

1999

Language:

english

File:

PDF, 159 KB

english, 1999

22

Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

Ramón Cava, Jorge Ruiz, Jesús Ventanas, Teresa Antequera

Journal:

Year:

1999

Language:

english

File:

PDF, 194 KB

english, 1999

23

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

Reina, Raquel, López-Buesa, Pascual, Sánchez del Pulgar, José, Ventanas, Jesús, García, Carmen

Journal:

Year:

2012

Language:

english

File:

PDF, 625 KB

english, 2012

24

Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product: Dry-Cured Iberian Ham

Ruiz, Jorge, Cava, Ramón, Ventanas, Jesús, Jensen, Mogens T.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 130 KB

english, 1998

25

New Device for Direct Extraction of Volatiles in Solid Samples Using SPME

Ruiz, Jorge, Ventanas, Jesús, Cava, Ramón

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 164 KB

english, 2001

26

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

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

Journal:

Year:

2014

Language:

english

File:

PDF, 425 KB

english, 2014

27

Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment

Fuentes, Verónica, Estévez, Mario, Grèbol, Narcis, Ventanas, Jesús, Ventanas, Sonia

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 662 KB

english, 2014

28

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs

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

Journal:

Year:

2014

Language:

english

File:

PDF, 486 KB

english, 2014

29

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

30

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Armenteros, Mónica, Toldrá, Fidel, Aristoy, M.-Concepción, Ventanas, Jesús, Estévez, Mario

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 520 KB

english, 2012

31

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

Gamero-Negrón, Rafael, Sánchez del Pulgar, José, Ventanas, Jesús, García, Carmen

Journal:

Year:

2015

Language:

english

File:

PDF, 282 KB

english, 2015

32

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Lorido, Laura, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia

Journal:

Year:

2015

Language:

english

File:

PDF, 1.44 MB

english, 2015

33

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

Lorido, Laura, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

File:

PDF, 1.23 MB

2015

34

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

Lorido, Laura, Estévez, Mario, Ventanas, Jesús, Ventanas, Sonia

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.23 MB

english, 2015

35

The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

Armenteros, Mónica, Morcuende, David, Ventanas, Jesús, Estévez, Mario

Journal:

Year:

2016

Language:

english

File:

PDF, 448 KB

english, 2016