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Jorge Ruiz

Showing results (11-20 of 298) with videos related to

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Sensors (Basel, Switzerland)|August 18, 2018
Tabla: A Proof-of-Concept Auscultatory Percussion Device for Low-Cost Pneumonia DetectionAdam Rao, Jorge Ruiz, Chen Bao, et al.
Meat Science|November 9, 2011
Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weightRamón Cava, Mario Estévez, Jorge Ruiz, et al.
Food Chemistry|December 4, 2013
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loinsMar Roldan, Teresa Antequera, Monica Armenteros, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 25, 2014
Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperatureMar Roldán, Teresa Antequera, Alejandro Hernández, et al.
Journal of Agricultural and Food Chemistry|November 23, 2006
Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activityDiana Martín, Jorge Ruiz, Mónica Flores, et al.
Meat Science|November 9, 2011
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing systemSonia Ventanas, Jorge Ruiz, Carmen García, et al.
Meat Science|November 9, 2011
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stabilityDiana Martin, Jorge Ruiz, Riitta Kivikari, et al.
Meat Science|November 9, 2011
Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storageDavid Morcuende, Mario Estévez, Jorge Ruiz, et al.
Meat Science|February 18, 2014
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loinsMar Roldán, Teresa Antequera, Trinidad Pérez-Palacios, et al.
The Science of the Total Environment|November 18, 2020
Climate change perceptions and the adoption of low-carbon agricultural technologies: Evidence from rice production systems in the Yangtze River BasinWenjing Li, Jorge Ruiz-Menjivar, Lu Zhang, et al.
Pageof 30

Showing results (11-20 of 298) with videos related to

Sort By:
Pageof 30
Sensors (Basel, Switzerland)|August 18, 2018
Tabla: A Proof-of-Concept Auscultatory Percussion Device for Low-Cost Pneumonia DetectionAdam Rao, Jorge Ruiz, Chen Bao, et al.
Meat Science|November 9, 2011
Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weightRamón Cava, Mario Estévez, Jorge Ruiz, et al.
Food Chemistry|December 4, 2013
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loinsMar Roldan, Teresa Antequera, Monica Armenteros, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 25, 2014
Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperatureMar Roldán, Teresa Antequera, Alejandro Hernández, et al.
Journal of Agricultural and Food Chemistry|November 23, 2006
Effect of dietary conjugated linoleic acid and monounsaturated fatty acid content on pig muscle and adipose tissue lipase and esterase activityDiana Martín, Jorge Ruiz, Mónica Flores, et al.
Meat Science|November 9, 2011
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing systemSonia Ventanas, Jorge Ruiz, Carmen García, et al.
Meat Science|November 9, 2011
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stabilityDiana Martin, Jorge Ruiz, Riitta Kivikari, et al.
Meat Science|November 9, 2011
Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storageDavid Morcuende, Mario Estévez, Jorge Ruiz, et al.
Meat Science|February 18, 2014
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loinsMar Roldán, Teresa Antequera, Trinidad Pérez-Palacios, et al.
The Science of the Total Environment|November 18, 2020
Climate change perceptions and the adoption of low-carbon agricultural technologies: Evidence from rice production systems in the Yangtze River BasinWenjing Li, Jorge Ruiz-Menjivar, Lu Zhang, et al.
Pageof 30