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Talanta|September 5, 2020
Lipidomics: An omics discipline with a key role in nutritionM D Luque de Castro, R Quiles-ZafraAnalytical and Bioanalytical Chemistry|July 25, 2003
New methods for acceleration of meat sample preparation prior to determination of the metal content by atomic absorption spectrometryR M García-Rey, R Quiles-Zafra, M D Luque de CastroMeat Science|November 9, 2011
Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective textureJ A García-Garrido, R Quiles-Zafra, J Tapiador, et al.Talanta|October 31, 2008
Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat productsA Velasco-Arjona, J A García-Garrido, R Quiles-Zafra, et al.Meat Science|November 9, 2011
Relationship between pH before salting and dry-cured ham qualityR M García-Rey, J A García-Garrido, R Quiles-Zafra, et al.Meat Science|November 9, 2011
Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probeR M García-Rey, J García-Olmo, E De Pedro, et al.Pageof 1