Lorenzo de la Hoz

Best Publications

• Changes in the components of dry-fermented sausages during ripening.

  Ordóñez Ja;Hierro Em;Bruna Jm;de la Hoz L

  641
  Citations

• Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

  Manuela Fernández;Juan Antonio Ordóñez;Isabel Cambero;Carlos Santos

  339
  Citations

• 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

  273
  Citations

• 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

  205
  Citations

• Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

  Ana M. Herrero;M. I. Cambero;J.A. Ordóñez;L. de la Hoz

  195
  Citations

• 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

  185
  Citations

• Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

  Olga Díaz;Manuela Fernandez;Gonzalo D.Garcia De Fernando;Lorenzo de la Hoz

  181
  Citations

• Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.

  A.M. Herrero;L. de la Hoz;J.A. Ordóñez;B. Herranz

  168
  Citations

• Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

  L. Hoz;M. D’Arrigo;I. Cambero;J.A. Ordóñez

  167
  Citations

• Volatile compounds of dry hams from Iberian pigs

  María O. López;Lorenzo de la Hoz;María I. Cambero;Emiliano Gallardo

  156
  Citations

• Accelerated ripening of dry fermented sausages

  Manuela Fernández;Juan A Ordóñez;José M Bruna;Beatriz Herranz

  145
  Citations

• The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

  José M Bruna;Eva M Hierro;Lorenzo de la Hoz;Donald S Mottram

  138
  Citations

• Flavour of heated milks. A review

  Marta M. Calvo;Lorenzo de la Hoz

  137
  Citations

• Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages

  Eva Hierro;and Lorenzo de la Hoz;Juan A. Ordóñez

  135
  Citations

• Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages

  E. Hierro;L. De La Hoz;J. A. Ordonez

  132
  Citations

• Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

  José M. Bruna;Eva M. Hierro;Lorenzo de la Hoz;Donald S. Mottram

  124
  Citations

• Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

  Eva Hierro;Lorenzo de la Hoz;Juan A. Ordóñez

  123
  Citations

• Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

  Eva Hierro;Elvira Barroso;Lorenzo de la Hoz;Juan A. Ordóñez

  119
  Citations

• Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

  M. Dolores Romero de Ávila;M. Isabel Cambero;Juan A. Ordóñez;Lorenzo de la Hoz

  114
  Citations

• Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

  Eva Hierro;Susana Manzano;Juan A. Ordóñez;Lorenzo de la Hoz

  96
  Citations