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

The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

por Plaza, Javier, Ávila-Zarza, Carmelo, Vivar-Quintana, Ana María, Revilla, Isabel
Publicado 2023

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

por Liberal, Ângela, Pinela, José, Vívar-Quintana, Ana Maria, Ferreira, Isabel C. F. R., Barros, Lillian
Publicado 2020

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

Phytochemical and Antioxidant Profile of Pardina Lentil Cultivars from Different Regions of Spain

por Liberal, Ângela, Fernandes, Ângela, Dias, Maria Inês, Pinela, José, Vivar-Quintana, Ana María, Ferreira, Isabel C. F. R., Barros, Lillian
Publicado 2021

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