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Meat Science|November 9, 2011
Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loinJ Ruiz-Ramírez, X Serra, J Arnau, et al.
Meat Science|November 9, 2011
Relationship between water content, NaCl content, pH and texture parameters in dry-cured musclesJ Ruiz-Ramírez, J Arnau, X Serra, et al.
Meat Science|November 9, 2011
Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured hamJ Ruiz-Ramírez, J Arnau, X Serra, et al.
Meat Science|November 9, 2011
Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water contentX Serra, J Ruiz-Ramírez, J Arnau, et al.
Forensic Science International. Genetics|January 28, 2020
A compilation of tri-allelic SNPs from 1000 Genomes and use of the most polymorphic loci for a large-scale human identification panelC Phillips, J Amigo, A O Tillmar, et al.
Forensic Science International. Genetics|February 3, 2024
Inference of tobacco and alcohol consumption habits from DNA methylation analysis of bloodA Ambroa-Conde, M A Casares de Cal, A Gómez-Tato, et al.
Forensic Science International. Genetics|September 3, 2022
Epigenetic age estimation in saliva and in buccal cellsA Ambroa-Conde, L Girón-Santamaría, A Mosquera-Miguel, et al.
Forensic Science International. Genetics|October 9, 2023
Adapting an established Ampliseq microhaplotype panel to nanopore sequencing through direct PCRL Casanova-Adán, A Mosquera-Miguel, J González-Bao, et al.
Forensic Science International. Genetics|March 4, 2025
Inter-platform evaluation of the MPSplex large-scale tri-allelic SNP panel for forensic identificationJ Ruiz-Ramírez, F Bittner, T J Parsons, et al.
Forensic Science International. Genetics|March 21, 2025
Evaluating the effect of marker panel sizes on estimation of bio-geographical co-ancestry proportionsM de la Puente, L Casanova-Adán, J González-Bao, et al.
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