Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

por Nieto, Gema, Peñalver, Rocío, Ortuño, Carmen, Hernández, Juan D., Guillén, Isidro
Publicado 2023

Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX

por Giménez-Campillo, Claudia, Hernández, Juan de Dios, Guillén, Isidro, Campillo, Natalia, Arroyo-Manzanares, Natalia, de Torre-Minguela, Carlos, Viñas, Pilar
Publicado 2022

Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite

por Hernández, Juan de Dios, Castell, Ana, Arroyo-Manzanares, Natalia, Guillén, Isidro, Vizcaíno, Pascuali, López-García, Ignacio, Hernández-Córdoba, Manuel, Viñas, Pilar
Publicado 2021

Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples

por Giménez-Campillo, Claudia, Pastor-Belda, Marta, Campillo, Natalia, Hernández, Juan de Dios, Guillén, Isidro, Vizcaíno, Pascuala, López-García, Ignacio, Hernández-Córdoba, Manuel, Arroyo-Manzanares, Natalia, Viñas, Pilar
Publicado 2021