Sonia Ventanas

Best Publications

• Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

  Mario Estévez;Sonia Ventanas;Ramón Cava

  259
  Citations

• Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.

  Verónica Fuentes;Jesús Ventanas;David Morcuende;Mario Estévez

  221
  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

• Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté

  Mario Estévez;Sonia Ventanas;Ramón Cava

  179
  Citations

• Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

  Sonia Ventanas;Mario Estevez;Juan Florencio Tejeda;Jorge Ruiz

  177
  Citations

• Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME-GC-MS

  Mario Estévez;David Morcuende;Sonia Ventanas;Ramón Cava

  169
  Citations

• Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits

  S. Ventanas;J. Ventanas;J. Tovar;C. García

  157
  Citations

• Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.

  Mario Estévez;Sonia Ventanas;Marina Heinonen;Eero Puolanne

  133
  Citations

• Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

  Sonia Ventanas;Eero Puolanne;Hely Tuorila

  109
  Citations

• Physicochemical properties and oxidative stability of liver pâté as affected by fat content

  Mario Estévez;Sonia Ventanas;Ramón Cava

  108
  Citations

• Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

  Mario Estévez;Mario Estévez;Sonia Ventanas;Marina Heinonen

  106
  Citations

• Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents

  Mario Estévez;Sonia Ventanas;Ramón Cava

  99
  Citations

• Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs.

  Sonia Ventanas;Jesús Ventanas;Ángela Jurado;Mario Estévez

  92
  Citations

• Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

  Sonia Ventanas;Sari Mustonen;Eero Puolanne;Hely Tuorila

  85
  Citations

• Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.

  Sonia Ventanas;Jorge Ruiz;Carmen García;Jesús Ventanas

  84
  Citations

• Iberian pigs for the development of high-quality cured products.

  S. Ventanas;J. Ventanas;J. Ruiz;M. Estévez

  82
  Citations

• Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

  Verónica Fuentes;Mario Estévez;Jesús Ventanas;Sonia Ventanas

  75
  Citations

• Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

  A. I. Andres;S. Ventanas;J. Ventanas;R. Cava

  73
  Citations

• Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

  Sonia Ventanas;Jesús Ventanas;Jorge Ruiz

  73
  Citations

• Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.

  Sonia Ventanas;Mario Estevez;Ana I. Andrés;Jorge Ruiz

  67
  Citations