de la Hoz L - Search Results

1

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.

Bruna JM, Fernández M, Hierro EM, Ordóñez JA, de la Hoz L. Bruna JM, et al. Among authors: de la hoz l. Meat Sci. 2000 Feb;54(2):135-45. doi: 10.1016/s0309-1740(99)00076-5. Meat Sci. 2000. PMID: 22060609

2

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

Bruna JM, Hierro EM, de la Hoz L, Mottram DS, Fernández M, Ordóñez JA. Bruna JM, et al. Among authors: de la hoz l. Int J Food Microbiol. 2003 Aug 15;85(1-2):111-25. doi: 10.1016/s0168-1605(02)00505-6. Int J Food Microbiol. 2003. PMID: 12810276

3

Changes in the components of dry-fermented sausages during ripening.

Ordóñez JA, Hierro EM, Bruna JM, de la Hoz L. Ordóñez JA, et al. Among authors: de la hoz l. Crit Rev Food Sci Nutr. 1999 Jul;39(4):329-67. doi: 10.1080/10408699991279204. Crit Rev Food Sci Nutr. 1999. PMID: 10442271 Review.

4

Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.

Hierro E, de La Hoz L, Ordóñez JA. Hierro E, et al. Among authors: de la hoz l. J Agric Food Chem. 1999 Mar;47(3):1156-61. doi: 10.1021/jf980834p. J Agric Food Chem. 1999. PMID: 10552431

5

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation.

Cabeza MC, de la Hoz L, Velasco R, Cambero MI, Ordóñez JA. Cabeza MC, et al. Among authors: de la hoz l. Meat Sci. 2009 Oct;83(2):320-7. doi: 10.1016/j.meatsci.2009.05.019. Epub 2009 Jun 6. Meat Sci. 2009. PMID: 20416723

6

Volatile compounds of dry hams from Iberian pigs.

López MO, de la Hoz L, Cambero MI, Gallardo E, Reglero G, Ordóñez JA. López MO, et al. Among authors: de la hoz l. Meat Sci. 1992;31(3):267-77. doi: 10.1016/0309-1740(92)90057-B. Meat Sci. 1992. PMID: 22059628

7

Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 1. Microbial, physico-chemical and lipolytic changes.

Fernández M, de la Hoz L, Díaz O, Cambero MI, Ordóñez JA. Fernández M, et al. Among authors: de la hoz l. Meat Sci. 1995;40(2):159-70. doi: 10.1016/0309-1740(94)00031-2. Meat Sci. 1995. PMID: 22059968

8

Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality.

Fernández M, de la Hoz L, Díaz O, Cambero MI, Ordóñez JA. Fernández M, et al. Among authors: de la hoz l. Meat Sci. 1995;40(3):351-62. doi: 10.1016/0309-1740(94)00032-3. Meat Sci. 1995. PMID: 22060026

9

Effect of the addition of pronase E on the proteolysis in dry fermented sausages.

Díaz O, Fernández M, García de Fernando GD, de la Hoz L, Ordóñez JA. Díaz O, et al. Among authors: de la hoz l. Meat Sci. 1993;34(2):205-16. doi: 10.1016/0309-1740(93)90028-G. Meat Sci. 1993. PMID: 22060664

10

Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages.

Herranz B, Fernández M, de la Hoz L, Ordóñez JA. Herranz B, et al. Among authors: de la hoz l. Meat Sci. 2006 Feb;72(2):318-25. doi: 10.1016/j.meatsci.2005.08.002. Epub 2005 Sep 26. Meat Sci. 2006. PMID: 22061560

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