Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

Por Akcan, T., Estévez, M., Rico, S., Ventanas, S., Morcuende, D.
Publicado no J Food Sci Technol (2017)

Análisis de hidrocarburos policíclicos aromáticos y nitrosaminas en sistemas modelo de gelatina mediante SPME-DED

Por J. Ruiz Carrascal, S. Ventanas Canillas, D. Martín García, T. Pérez Palacios
Publicado no Revista de Toxicología (2005)

Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef

Por Saraiva, Cristina, Oliveira, I., Silva, J. A., Martins, C., Ventanas, J., García, C.
Publicado no J Food Sci Technol (2014)

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Por Ferreira, Valquíria C. S., Morcuende, David, Madruga, Marta S., Hernández-López, Silvia H., Silva, Fábio A. P., Ventanas, Sonia, Estévez, Mario
Publicado no J Food Sci Technol (2016)