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A.B. García-García

Complutense University of Madrid

5

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39

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Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons

2019 Food Chemistry
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Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing

2019 Meat Science
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Evaluation of E-beam irradiation and storage time in pork exudates using NMR metabolomics

2019 Food Research International
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Dry cured-ham microestructure: A T2 NMR relaxometry, SEM and uniaxial tensile test combined study

2019 Food Structure
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1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization

2018 Food Chemistry
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