García C - Search Results

1

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe's Milk Cheese "Torta del Casar" Maturated with Selected Protective Lactic Acid Bacteria.

Martín I, Rodríguez A, García C, Córdoba JJ. Martín I, et al. Among authors: garcia c. Foods. 2022 Sep 1;11(17):2658. doi: 10.3390/foods11172658. Foods. 2022. PMID: 36076843 Free PMC article.

2

Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham.

García C, Martín A, Timón ML, Córdoba JJ. García C, et al. Lett Appl Microbiol. 2000 Jan;30(1):61-6. doi: 10.1046/j.1472-765x.2000.00663.x. Lett Appl Microbiol. 2000. PMID: 10728563

3

Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

Córdoba JJ, Antequera T, Ventanas J, López-Bote C, García C, Asensio MA. Córdoba JJ, et al. Among authors: garcia c. Meat Sci. 1994;37(2):217-27. doi: 10.1016/0309-1740(94)90082-5. Meat Sci. 1994. PMID: 22059496

4

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages.

Álvarez M, Andrade MJ, García C, Rondán JJ, Núñez F. Álvarez M, et al. Among authors: garcia c. Foods. 2020 Oct 21;9(10):1505. doi: 10.3390/foods9101505. Foods. 2020. PMID: 33096605 Free PMC article.

5

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented "Salchichón".

Martín I, García C, Rodríguez A, Córdoba JJ. Martín I, et al. Among authors: garcia c. Biology (Basel). 2023 Jan 5;12(1):88. doi: 10.3390/biology12010088. Biology (Basel). 2023. PMID: 36671780 Free PMC article.

6

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process.

Ruiz J, Ventanas J, Cava R, Andrés A, García C. Ruiz J, et al. Among authors: garcia c. Meat Sci. 1999 May;52(1):19-27. doi: 10.1016/s0309-1740(98)00144-2. Meat Sci. 1999. PMID: 22062139

7

Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.

Jurado A, García C, Timón ML, Carrapiso AI. Jurado A, et al. Among authors: garcia c. Meat Sci. 2007 Apr;75(4):585-94. doi: 10.1016/j.meatsci.2006.09.006. Epub 2006 Nov 2. Meat Sci. 2007. PMID: 22064022

8

Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef.

Saraiva C, Oliveira I, Silva JA, Martins C, Ventanas J, García C. Saraiva C, et al. Among authors: garcia c. J Food Sci Technol. 2015 Jun;52(6):3887-98. doi: 10.1007/s13197-014-1447-y. Epub 2014 Jul 1. J Food Sci Technol. 2015. PMID: 26028774 Free PMC article.

9

Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.

Carrapiso AI, Bonilla F, García C. Carrapiso AI, et al. Among authors: garcia c. Meat Sci. 2003 Sep;65(1):623-9. doi: 10.1016/S0309-1740(02)00256-5. Meat Sci. 2003. PMID: 22063257

10

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins.

Gamero-Negrón R, Sánchez Del Pulgar J, García C. Gamero-Negrón R, et al. Among authors: garcia c. Meat Sci. 2015 Jun;104:52-7. doi: 10.1016/j.meatsci.2015.01.007. Epub 2015 Jan 21. Meat Sci. 2015. PMID: 25697853

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