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1

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

2

Is the Functional Threshold Power a Valid Metric to Estimate the Maximal Lactate Steady State in Cyclists?

Lillo-Beviá, José Ramón, Courel-Ibáñez, Javier, Cerezuela-Espejo, Victor, Morán-Navarro, Ricardo, Martínez-Cava, Alejandro, Pallarés, Jesús G.

Journal:

The Journal of Strength and Conditioning Research

Year:

2019

File:

PDF, 692 KB

2019

3

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

4

Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk

Contador, Rebeca, Delgado-Adámez, Jonathan, Delgado, Francisco José, Cava, Ramón, Ramírez, Rosario

Journal:

International Dairy Journal

Year:

2013

Language:

english

File:

PDF, 441 KB

english, 2013

5

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

6

Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 170 KB

english, 2012

7

Effect of the Iberian × Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities

David Morcuende, Mario Estévez, Rosario Ramírez, Ramón Cava

Journal:

Year:

2007

Language:

english

File:

PDF, 177 KB

english, 2007

8

Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage

Mario Estévez, David Morcuende, Ramón Cava

Journal:

Year:

2003

Language:

english

File:

PDF, 235 KB

english, 2003

9

Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME-GC-MS

Estévez, Mario, Morcuende, David, Ventanas, Sonia, Cava, Ramón

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 83 KB

english, 2003

10

Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage

David Morcuende, Mario Estévez, Jorge Ruiz, Ramón Cava

Journal:

Year:

2003

Language:

english

File:

PDF, 301 KB

english, 2003

11

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

12

Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops

M.Rosario Ramı́rez, David Morcuende, Mario Estévez, Ramón Cava

Journal:

Year:

2004

Language:

english

File:

PDF, 229 KB

english, 2004

13

Effect of Iberian × Duroc genotype on dry-cured loin quality

M. Rosario Ramírez, Ramón Cava

Journal:

Year:

2007

Language:

english

File:

PDF, 227 KB

english, 2007

14

Volatile Profiles of Dry-Cured Meat Products from Three Different Iberian X Duroc Genotypes

Ramírez, Rosario, Cava, Ramón

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 193 KB

english, 2007

15

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

Ramón Cava, Luís Ladero, Santiago González, Atanasio Carrasco, M. Rosario Ramírez

Journal:

Innovative Food Science & Emerging Technologies

Year:

2009

Language:

english

File:

PDF, 218 KB

english, 2009

16

Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind

Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

Journal:

Innovative Food Science & Emerging Technologies

Year:

2011

Language:

english

File:

PDF, 237 KB

english, 2011

17

Characterization of the Interaction between Two Food Aroma Components, α-Pinene and Ethyl Butyrate, and Ethylene−Vinyl Alcohol Copolymer (EVOH) Packaging Films as a Function of Environmental Humidity

López-Carballo, Gracia, Cava, David, Lagarón, Jose M., Catalá, Ramón, Gavara, Rafael

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 99 KB

english, 2005

18

Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products

Ramón Cava, Luis Ladero, V. Cantero, M. Rosario Ramírez

Journal:

Journal of Food Science

Year:

2012

Language:

english

File:

PDF, 537 KB

english, 2012

19

Effect of Iberian × Duroc genotype on composition and sensory properties of dry-cured ham

Maria Rosario Ramírez, Ramón Cava

Journal:

Journal of the Science of Food and Agriculture

Year:

2008

Language:

english

File:

PDF, 162 KB

english, 2008

20

Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening

Francisco José Delgado, José González-Crespo, Luis Ladero, Ramón Cava, Rosario Ramírez

Journal:

International Journal of Food Science & Technology

Year:

2009

Language:

english

File:

PDF, 753 KB

english, 2009

21

Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

Ramón Cava, Mario Estévez, Jorge Ruiz, David Morcuende

Journal:

Year:

2003

Language:

english

File:

PDF, 148 KB

english, 2003

22

Tocopherols, fatty acids and cytokines content of holder pasteurised and high-pressure processed human milk

Delgado, Francisco J., Cava, Ramón, Delgado, Jonathan, Ramírez, Rosario

Journal:

Dairy Science & Technology (EDP Sciences)

Year:

2014

Language:

english

File:

PDF, 207 KB

english, 2014

23

Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage

MaRosario Ramírez, David Morcuende, Mario Estévez, Ramón Cava López

Journal:

Year:

2005

Language:

english

File:

PDF, 303 KB

english, 2005

24

Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage

Ramón Cava, Ruth Tárrega, Rosario Ramírez, Juan Atanasio Carrasco

Journal:

Innovative Food Science & Emerging Technologies

Year:

2009

Language:

english

File:

PDF, 181 KB

english, 2009

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

Effect of the Type of Frying Culinary Fat on Volatile Compounds Isolated in Fried Pork Loin Chops by Using SPME-GC-MS

Ramírez, María Rosario, Estévez, Mario, Morcuende, David, Cava, Ramón

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 54 KB

english, 2004

27

Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet

Ramón Cava, Mario Estévez, David Morcuende, Teresa Antequera

Journal:

Year:

2003

Language:

english

File:

PDF, 185 KB

english, 2003

28

Testing limonene diffusion through food contact polyethylene by FT-IR spectroscopy: Film thickness, permeant concentration and outer medium effects

David Cava, Ramon Catala, Rafael Gavara, José M. Lagaron

Journal:

Polymer Testing

Year:

2005

Language:

english

File:

PDF, 194 KB

english, 2005

29

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

30

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

31

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

32

Analysis of Volatiles in Porcine Liver Pâtés with Added Sage and Rosemary Essential Oils by Using SPME-GC-MS

Estévez, Mario, Ventanas, Sonia, Ramírez, Rosario, Cava, Ramón

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 86 KB

english, 2004

33

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco José Delgado, José González-Crespo, Ramón Cava, Jesús García-Parra, Rosario Ramírez

Journal:

Year:

2010

Language:

english

File:

PDF, 396 KB

english, 2010

34

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

Journal:

European Food Research and Technology

Year:

2011

Language:

english

File:

PDF, 257 KB

english, 2011

35

Plasmalogens in pork: aldehyde composition and changes in aldehyde profile during refrigerated storage of raw and cooked meat

Mario Estévez Garcı́a, Ramón Cava

Journal:

Year:

2004

Language:

english

File:

PDF, 185 KB

english, 2004

36

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

37

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

38

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

39

Effect of high pressure thermal processing on some essential nutrients and immunological components present in breast milk

Delgado, Francisco José, Contador, Rebeca, Álvarez-Barrientos, Alberto, Cava, Ramón, Delgado-Adámez, Jonathan, Ramírez, Rosario

Journal:

Innovative Food Science & Emerging Technologies

Year:

2013

Language:

english

File:

PDF, 224 KB

english, 2013

40

Fatty acid composition and adipogenic enzyme activity of muscle and adipose tissue, as affected by Iberian × Duroc pig genotype

M. Rosario Ramírez, David Morcuende, Ramón Cava

Journal:

Year:

2007

Language:

english

File:

PDF, 217 KB

english, 2007

41

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

42

Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study

Mario Estévez, David Morcuende, Ramón Cava López

Journal:

Year:

2003

Language:

english

File:

PDF, 225 KB

english, 2003

43

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

44

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

Journal:

Year:

2011

Language:

english

File:

PDF, 343 KB

english, 2011

45

Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat

M. Rosario Ramírez, Ramón Cava

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2005

Language:

english

File:

PDF, 230 KB

english, 2005

46

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

47

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

48

Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters

Mario Estévez, David Morcuende, Ramón Cava

Journal:

Year:

2006

Language:

english

File:

PDF, 160 KB

english, 2006

49

Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters

Estévez, Mario, Ventanas, Sonia, Ramírez, Rosario, Cava, Ramón

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 64 KB

english, 2005

50

Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs

Ramón Cava, José Manuel Ferrer, Mario Estévez, David Morcuende, Fidel Toldrá

Journal:

Year:

2004

Language:

english

File:

PDF, 209 KB

english, 2004

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