Zobrazeno 1 - 10
of 34
pro vyhledávání: '"R. Quiles-Zafra"'
Autor:
M.D. Luque de Castro, R. Quiles-Zafra
Publikováno v:
Talanta Open, Vol 2, Iss , Pp 100005- (2020)
The lack of scientific rigor in the analytical aspects of present research has forced the authors to select a subject — saffron as an example — to defend the correct use of analytical terms for the sake of avoiding the generalization of their mis
Externí odkaz:
https://doaj.org/article/6ff7ec686d61436fb04afa9d1c45b5ea
Autor:
R. Quiles-Zafra, M. D. Luque de Castro
Publikováno v:
Talanta Open, Vol 2, Iss, Pp 100005-(2020)
The lack of scientific rigor in the analytical aspects of present research has forced the authors to select a subject — saffron as an example — to defend the correct use of analytical terms for the sake of avoiding the generalization of their mis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b60bb0f432b1fcac1c4f658f48aa38be
http://www.sciencedirect.com/science/article/pii/S2666831920300059
http://www.sciencedirect.com/science/article/pii/S2666831920300059
Publikováno v:
Food Chemistry. 94:271-277
The influence of genetics and slaughter time on the sensory characteristics of dry-cured hams was studied. To this end, 341 dry-cured hams, selected from 1257 pigs from five different crosses, including Duroc, Landrace and Large White, in five slaugh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73126edd864a127e0ea0a611039b4490
https://doi.org/10.1016/j.foodchem.2004.11.018
https://doi.org/10.1016/j.foodchem.2004.11.018
Publikováno v:
Livestock Production Science. 96:175-183
The effect of the genetics and the slaughter time on pig carcasses and raw ham characteristics has been assessed. With this aim, 1257 pigs from five different crosses including Duroc (DU), Landrace (LR) and Large White (LW) in five slaughters distrib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ef938ea0b769bb7c4f61a4807063b1e
https://doi.org/10.1016/j.livprodsci.2005.01.008
https://doi.org/10.1016/j.livprodsci.2005.01.008
Publikováno v:
Food Chemistry. 85:617-622
The relationship of normal and defective textures in dry-cured ham to compositional and chromatographic parameters for low-molecular weight substances was examined. Three different types of defective texture, viz. soft, pasty and very pasty, were con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cbd4c03efa513a2e5af2e228941b4bf
https://doi.org/10.1016/s0308-8146(02)00563-0
https://doi.org/10.1016/s0308-8146(02)00563-0
Publikováno v:
Food Chemistry. 67:423-427
The influences of sensory features, such as pastiness, colour, crusting and the presence of white spots (mainly due to tyrosine deposits, but also to phenylalanine), as well as that of analytical parameters, such as pH and moisture, fat, protein, sal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cf74221dfe88849d93f65e4ce627ffb
https://doi.org/10.1016/s0308-8146(99)00144-2
https://doi.org/10.1016/s0308-8146(99)00144-2
Publikováno v:
Analytica Chimica Acta. 308:178-186
A method for the determination of potassium in serum samples based on activation of the reaction between phospho(enol)pyruvate and adenosine diphosphate catalysed by pyruvate kinase is proposed. The strong interference from sodium and ammonium ions o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05c65dda2cecd334e66379f114052de6
https://doi.org/10.1016/0003-2670(94)00654-5
https://doi.org/10.1016/0003-2670(94)00654-5
Publikováno v:
Analytica Chimica Acta. 283:447-452
A spectrophotometric continuous flow-injection, merging zones manifold including an enzyme reactor was used for the determination of magnesium ion in serum by exploiting the activating effect of Mg(II) on the hydrolysis of o-nitrophenyl-β- d -galact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::338c601cccacb36c3b67c318bfa86d5d
https://doi.org/10.1016/0003-2670(93)85256-j
https://doi.org/10.1016/0003-2670(93)85256-j
Publikováno v:
Meat science. 70(2)
The potential of visible and near infrared spectroscopy to predict texture and colour of dry-cured ham samples was investigated. Sensory evaluation was performed on 117 boned and cross-sectioned dry-cured ham samples. Slices of approximate thickness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66193bc251fb207d4889a1de2b320e1f
https://pubmed.ncbi.nlm.nih.gov/22063493
https://pubmed.ncbi.nlm.nih.gov/22063493
Publikováno v:
Meat science. 67(4)
The effect of pH before salting on pork quality was studied in two sets of experiments: 904 hams, set A; and 104 hams, set B; the latter was used to verify the results from A. After pH measurements, the hams were subjected to the traditional process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11f985f43b4a1907a13200508e0e3a1b
https://pubmed.ncbi.nlm.nih.gov/22061812
https://pubmed.ncbi.nlm.nih.gov/22061812