List of works by Trinidad Perez-Palacios

A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS.

scientific article published on 19 March 2015

Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams

scientific article published in June 2014

Changes in chemical composition of frozen coated fish products during deep-frying.

scientific article

Comparison of different methods for total lipid quantification in meat and meat products

scientific article published on 13 March 2008

Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham

scientific article published on 6 January 2016

Determination of Free Amino Acids in Coated Foods by GC–MS: Optimization of the Extraction Procedure by Using Statistical Design

Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

scientific article published on 18 November 2020

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

scientific article published on 26 January 2014

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

scientific article published on 19 June 2008

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

scientific article published on 29 July 2013

Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

article

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

article

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

scientific article published on 21 January 2020

Gas Chromatography–Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

scientific article published on 06 March 2012

Impact of cooking and handling conditions on furanic compounds in breaded fish products.

scientific article published on 20 January 2013

Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis

scientific article published on 10 June 2018

Including 3D-textures in a Computer Vision System to Analyze Quality Traits of Loin

scientific article published in 2015

Individual phospholipid classes from iberian pig meat as affected by diet.

scientific article published in February 2010

Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

scientific article published on 13 December 2009

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.

scientific article published in April 2010

MRI-based analysis of feeding background effect on fresh Iberian ham

scientific article published in June 2011

MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

scientific article published in January 2010

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

scientific article published on 21 August 2019

Modeling salt diffusion in Iberian ham by applying MRI and data mining

scientific article published in November 2016

Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.

scientific article published on 3 October 2009

NIRs-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.

scientific article

Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.

scientific article published on 25 March 2011

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

scientific article published on 10 September 2014

Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design

article published in 2012

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

article

Radial Textures: A New Approach to Analyze Meat Quality by Using MRI

scientific article published in 2019

Stereospecific Analysis of Phospholipid Classes in Skeletal Muscle from Rats Fed Different Fat Sources

scientific article published on 20 June 2007

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method

scientific article published on 6 June 2013

Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background.

scientific article published on 8 November 2008

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

scientific article published on 28 September 2014

Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

scientific article published on 17 October 2008

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