Sonia Ventanas: search on Z-Library

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1

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

2

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

3

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

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

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

Ventanas, Sonia

Year:

2020

Language:

english

File:

PDF, 936 KB

english, 2020

6

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

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

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

9

Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach

Lorido, Laura, Pizarro, Elisa, Estévez, Mario, Ventanas, Sonia

Journal:

Year:

2018

Language:

english

File:

PDF, 5.30 MB

english, 2018

10

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

11

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

12

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

13

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

14

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

15

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

16

A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products

Lorido, Laura, Estévez, Mario, Ventanas, Sonia

Journal:

Year:

2014

Language:

english

File:

PDF, 666 KB

english, 2014

17

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

18

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

19

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

20

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

21

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

22

Application of Natural Antioxidants from Strawberry Tree (Arbutus unedo L.) and Dog Rose (Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage

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

Journal:

Journal of Integrative Agriculture

Year:

2013

Language:

english

File:

PDF, 450 KB

english, 2013

23

Ultrasonic Characterization of Pork Fat Crystallization during Cold Storage

Corona, Edith, García-Pérez, José V., Santacatalina, Juan V., Ventanas, Sonia, Benedito, José

Journal:

Journal of Food Science

Year:

2014

Language:

english

File:

PDF, 839 KB

english, 2014

24

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

25

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

26

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

27

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

28

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

29

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

Lorido, Laura, Hort, Joanne, Estévez, Mario, Ventanas, Sonia

Journal:

Year:

2016

Language:

english

File:

PDF, 1.38 MB

english, 2016

30

NIRs-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions

González-Mohino, Alberto, Antequera, Teresa, Ventanas, Sonia, Caballero, Daniel, Mir-Bel, Jorge, Pérez-Palacios, Trinidad

Journal:

Journal of the Science of Food and Agriculture

Year:

2018

Language:

english

File:

PDF, 2.43 MB

english, 2018

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

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

Lorido, Laura, Ventanas, Sonia, Akcan, Tolga, Estévez, Mario

Journal:

Year:

2015

Language:

english

File:

PDF, 359 KB

english, 2015

33

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

34

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

35

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

36

Impact of âfree-fromâ and âhealthy choiceâ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

Olegario, Lary Souza, GonzÃ¡lez-Mohino, Alberto, EstÃ©vez, Mario, Suely Madruga, Marta, Ventanas, Sonia

Journal:

Food Research International

Year:

2020

File:

PDF, 1.50 MB

2020

37

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

38

Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

González-Mohíno, Alberto, Antequera, Teresa, Pérez-Palacios, Trinidad, Ventanas, Sonia

Journal:

European Food Research and Technology

Year:

2019

Language:

english

File:

PDF, 848 KB

english, 2019

39

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

40

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

41

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

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