Rosario Ramírez

Best Publications

• Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening.

  Unknown

  248
  Citations

• Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

  Mario Estévez;Rosario Ramírez;Sonia Ventanas;Ramón Cava

  210
  Citations

• Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.

  Unknown

  155
  Citations

• Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.

  Unknown

  144
  Citations

• Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

  Unknown

  130
  Citations

• Carcass composition and meat quality of three different Iberian×Duroc genotype pigs.

  Unknown

  111
  Citations

• Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters.

  M Estévez;D Morcuende;R Ramı́rez;J Ventanas

  92
  Citations

• Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

  María Rosario Ramírez;Mario Estévez;David Morcuende;Ramón Cava

  73
  Citations

• Effect of Iberian×Duroc genotype on dry-cured loin quality

  Unknown

  57
  Citations

• Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS.

  Mario Estévez;Sonia Ventanas;Rosario Ramírez;Ramón Cava

  55
  Citations

• Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.

  Mario Estévez;Sonia Ventanas;Rosario Ramírez;Ramón Cava

  51
  Citations

• Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

  Unknown

  48
  Citations

• Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

  Unknown

  45
  Citations

• Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products

  Unknown

  44
  Citations

• Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk

  Unknown

  44
  Citations

• Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

  Unknown

  41
  Citations

• High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme

  Unknown

  41
  Citations

• Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

  J. García-Parra;F. González-Cebrino;J. Delgado-Adámez;R. Cava

  38
  Citations

• Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops

  M.Rosario Ramı́rez;David Morcuende;Mario Estévez;Ramón Cava

  38
  Citations

• Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage

  Ma Rosario Ramirez;David Morcuende;Mario Estevez;Ramon Cava Lopez

  36
  Citations