The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

por Revilla, Isabel, Santos, Sergio, Hernández-Jiménez, Miriam, Vivar-Quintana, Ana María
Publicado 2022

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

por Hernández-Jiménez, Miriam, Martínez-Martín, Iván, Vivar-Quintana, Ana M., Revilla, Isabel
Publicado 2022

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

por Martínez-Martín, Iván, Hernández-Jiménez, Miriam, Revilla, Isabel, Vivar-Quintana, Ana M.
Publicado 2023

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

por Hernández-Ramos, Pedro, Vivar-Quintana, Ana María, Revilla, Isabel, González-Martín, María Inmaculada, Hernández-Jiménez, Miriam, Martínez-Martín, Iván
Publicado 2020

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”

por Revilla, Isabel, Vivar-Quintana, Ana M., González-Martín, María Inmaculada, Hernández-Jiménez, Miriam, Martínez-Martín, Iván, Hernández-Ramos, Pedro
Publicado 2020

Authentication of the Montanera Period on Carcasses of Iberian Pigs by Using Analytical Techniques and Chemometric Analyses

por Hernández-Jiménez, Miriam, Revilla, Isabel, Arce, Lourdes, Cardador, María José, Ríos-Reina, Rocío, González-Martín, Inmaculada, Vivar-Quintana, Ana María
Publicado 2021