Juan A. Ordóñez mostly deals with Food science, Fermentation, Ripening, Organoleptic and Fatty acid. His work deals with themes such as Biochemistry and Lactic acid, which intersect with Food science. His Fermentation research is multidisciplinary, relying on both Starter and Lipolysis.
The Ripening study combines topics in areas such as Chromatography and Proteolysis. Juan A. Ordóñez combines subjects such as Food additive and Flavor with his study of Organoleptic. His Fatty acid research includes elements of Gallic acid, Botany, Tergallic acid and Quercus suber.
Food science, Fermentation, Fatty acid, Biochemistry and Ripening are his primary areas of study. A large part of his Food science studies is devoted to Shelf life. His Shelf life research integrates issues from Listeria monocytogenes, Lipid oxidation and Bacterial growth.
His research integrates issues of Organoleptic, Flavour, Flavor, Penicillium and Lipolysis in his study of Fermentation. As a part of the same scientific family, Juan A. Ordóñez mostly works in the field of Fatty acid, focusing on Linseed oil and, on occasion, Vitamin. Juan A. Ordóñez has researched Ripening in several fields, including Chromatography, Mucor, Proteolysis and Food additive.
Juan A. Ordóñez spends much of his time researching Food science, Shelf life, Electron beam processing, Food safety and Listeria monocytogenes. His Loin study in the realm of Food science interacts with subjects such as After treatment. His work carried out in the field of Food safety brings together such families of science as Potato salad and Complex matrix.
His Listeria monocytogenes study combines topics in areas such as Vacuum packing, Ready to eat, Salmonella enterica serovar enteritidis and Lipid oxidation. His study looks at the intersection of Bacterial growth and topics like Anatomy with Texture. His Lactic acid study incorporates themes from Food microbiology and Clostridium tyrobutyricum.
His primary scientific interests are in Food science, Shelf life, Cooked meat, E beam irradiation and Bacillus cereus. His Food science research includes themes of Odor and Pseudomonas. He interconnects Food quality, Flavor and Food packaging in the investigation of issues within Odor.
His research in Cooked meat intersects with topics in Ultimate tensile strength, Tensile testing, Fat content, Breaking strength and Texture profile analysis. His work in Bacillus cereus addresses subjects such as Spore, which are connected to disciplines such as Food preservation and Substrate. His Ready to eat study combines topics from a wide range of disciplines, such as Listeria monocytogenes, Lipid oxidation and Vacuum packing.
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Changes in the components of dry-fermented sausages during ripening.
J. A. Ordonez;E. M. Hierro;J. M. Bruna;L. De La Hoz.
Critical Reviews in Food Science and Nutrition (1999)
Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
Manuela Fernández;Juan Antonio Ordóñez;Isabel Cambero;Carlos Santos.
Food Chemistry (2007)
Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs.
Emma Cantos;Juan Carlos Espin;Clemente Lopez-Bote;Lorenzo De La Hoz.
Journal of Agricultural and Food Chemistry (2003)
Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis.
Garcia Ml;Burgos J;Sanz B;Ordoñez Ja.
Journal of Applied Microbiology (1989)
Proteolysis in dry fermented sausages: The effect of selected exogenous proteases
Olga Díaz;Manuela Fernandez;Gonzalo D.Garcia De Fernando;Lorenzo de la Hoz.
Meat Science (1997)
Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage
L. Hoz;M. D’Arrigo;I. Cambero;J.A. Ordóñez.
Meat Science (2004)
Volatile compounds of dry hams from Iberian pigs
María O. López;Lorenzo de la Hoz;María I. Cambero;Emiliano Gallardo.
Meat Science (1992)
Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics.
A.M. Herrero;J.A. Ordóñez;Romero de Avila;B. Herranz.
Meat Science (2007)
Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.
José M. Bruna;Juan A. Ordóñez;Manuela Fernández;Beatriz Herranz.
Meat Science (2001)
Accelerated ripening of dry fermented sausages
Manuela Fernández;Juan A Ordóñez;José M Bruna;Beatriz Herranz.
Trends in Food Science and Technology (2000)
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