List of works - Rosario Ramírez

Analysis of free nucleotide monophosphates in human milk and effect of pasteurisation or high-pressure processing on their contents by capillary electrophoresis coupled to mass spectrometry.

scientific article published on 14 November 2014

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

scientific article published on October 10, 2006

Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level.

scientific article published on 8 December 2004

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

scientific article published on 26 January 2007

Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée

scientific article published on 18 July 2012

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

scientific article

Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage

scientific article published on 14 April 2011

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

scientific article published on 27 May 2011

Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.

scientific article

Free fatty acids and oxidative changes of a raw goat milk cheese through maturation

scientific article published on 13 April 2011

High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

scientific article published on 31 May 2013

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

scientific article

The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage ⬇️

scientific article published on April 14, 2007

Urinary 6-sulfatoxymelatonin and total antioxidant capacity increase after the intake of a grape juice cv. Tempranillo stabilized with HHP.

scientific article

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

scientific article published on 11 February 2015

Volatile profile of human milk subjected to high-pressure thermal processing

scientific article published on 17 October 2015

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

scientific article published on 9 February 2007

List of works by Rosario Ramírez

Analysis of free nucleotide monophosphates in human milk and effect of pasteurisation or high-pressure processing on their contents by capillary electrophoresis coupled to mass spectrometry.

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

Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level.

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

Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée

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

Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage

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

Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.

Free fatty acids and oxidative changes of a raw goat milk cheese through maturation

High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

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

The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage ⬇️

Urinary 6-sulfatoxymelatonin and total antioxidant capacity increase after the intake of a grape juice cv. Tempranillo stabilized with HHP.

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

Volatile profile of human milk subjected to high-pressure thermal processing

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