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Journal of Agricultural and Food Chemistry|November 21, 2001
New device for direct extraction of volatiles in solid samples using SPMEJ Ruiz, J Ventanas, R CavaMeat Science|November 9, 2011
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementationR Cava, J Ruiz, J Ventanas, et al.Meat Science|November 9, 2011
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing processJ Ruiz, J Ventanas, R Cava, et al.Meat Science|November 9, 2011
Sensory characteristics of Iberian ham: Influence of salt content and processing conditionsA I Andrés, R Cava, J Ventanas, et al.Meat Science|November 9, 2011
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fatJ Ruiz, R Cava, T Antequera, et al.Meat Science|November 9, 2011
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pigR Cava, J Ruiz, C López-Bote, et al.Meat Science|November 9, 2011
Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâtéM Estévez, D Morcuende, R Ramírez, et al.Journal of Chromatography. A|August 22, 2002
Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction deviceA I Andrés, R Cava, J RuizMeat Science|November 9, 2011
Influence of sensory characteristics on the acceptability of dry-cured hamJ Ruiz, C García, E Muriel, et al.Meat Science|November 8, 2011
The reduction of boar taint in male pigs by neonatal testosterone administrationC Lopez-Bote, J VentanasPageof 275