María I. Cambero

Best Publications

• 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

• 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

• 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

• Flavor Compounds of Beef Broth as Affected by Cooking Temperature

  Unknown

  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

• Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging.

  Unknown

  108
  Citations

• Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle.

  L Hoz;C.J Lopez-Bote;M.I Cambero;M D'Arrigo

  94
  Citations

• Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

  M.C. Cabeza;L. de la Hoz;R. Velasco;M.I. Cambero

  86
  Citations

• Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

  E Soto;L Hoz;J A Ordóñez;E M Hierro

  72
  Citations

• Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality

  M. Fernández;L. de la Hoz;O. Díaz;M.I. Cambero

  66
  Citations

• Effect of fat-enriched diets on rabbit meat fatty acid composition

  Angel Cobos;María I. Cambero;Juan A Ordóñez;Lorenzo De La Hoz

  65
  Citations

• Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets.

  C. Santos;L. Hoz;M.I. Cambero;M.C. Cabeza

  65
  Citations

• Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat

  M. D’Arrigo;L. Hoz;C. J. Lopez-Bote;I. Cambero

  59
  Citations

• Beef broth flavour: relation of components with the flavour developed at different cooking temperatures

  Unknown

  57
  Citations

• Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 1. Microbial, physico-chemical and lipolytic changes

  M. Fernández;L. de la Hoz;O. Díaz;M.I. Cambero

  54
  Citations

• 1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization.

  Ana Belén García-García;Santosh Lamichhane;David Castejón;Mª Isabel Cambero

  38
  Citations

• Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat.

  J. Segura;R. Escudero;M.D. Romero de Ávila;M.I. Cambero

  37
  Citations