Cid C - Search Results

1

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.

Ibañez C, Quintanilla L, Cid C, Astiasaran I, Bello J. Ibañez C, et al. Among authors: cid c. Meat Sci. 1996 Dec;44(4):227-34. doi: 10.1016/s0309-1740(96)00035-6. Meat Sci. 1996. PMID: 22060939

2

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.

Sanz C, Ansorena D, Bello J, Cid C. Sanz C, et al. Among authors: cid c. J Agric Food Chem. 2001 Mar;49(3):1364-9. doi: 10.1021/jf001100r. J Agric Food Chem. 2001. PMID: 11312865 Free article.

3

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.

Maeztu L, Andueza S, Ibañez C, Paz de Peña M, Bello J, Cid C. Maeztu L, et al. Among authors: cid c. J Agric Food Chem. 2001 Oct;49(10):4743-7. doi: 10.1021/jf010314l. J Agric Food Chem. 2001. PMID: 11600016

4

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.

Maeztu L, Sanz C, Andueza S, De Peña MP, Bello J, Cid C. Maeztu L, et al. Among authors: cid c. J Agric Food Chem. 2001 Nov;49(11):5437-44. doi: 10.1021/jf0107959. J Agric Food Chem. 2001. PMID: 11714340

5

Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis.

Andueza S, Maeztu L, Dean B, de Peña MP, Bello J, Cid C. Andueza S, et al. Among authors: cid c. J Agric Food Chem. 2002 Dec 4;50(25):7426-31. doi: 10.1021/jf0206623. J Agric Food Chem. 2002. PMID: 12452670

6

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process.

Ibañez C, Quintanilla L, Irigoyen A, Garcia-Jalón I, Cid C, Astiasarán I, Bello J. Ibañez C, et al. Among authors: cid c. Meat Sci. 1995;40(1):45-53. doi: 10.1016/0309-1740(94)00026-4. Meat Sci. 1995. PMID: 22059918

7

Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus.

Quintanilla L, Ibañez C, Cid C, Astiasarán I, Bello J. Quintanilla L, et al. Among authors: cid c. Meat Sci. 1996 Jul;43(3-4):225-34. doi: 10.1016/s0309-1740(96)00021-6. Meat Sci. 1996. PMID: 22060589

8

Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases.

Astiasarán I, Redin R, Cid C, Iriarte J, Bello J. Astiasarán I, et al. Among authors: cid c. Meat Sci. 1993;34(2):255-64. doi: 10.1016/0309-1740(93)90032-D. Meat Sci. 1993. PMID: 22060668

9

Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes.

Ibañez C, Quintanilla L, Cid C, Astiasarán I, Bello J. Ibañez C, et al. Among authors: cid c. Meat Sci. 1997 Jul;46(3):277-84. doi: 10.1016/s0309-1740(97)00022-3. Meat Sci. 1997. PMID: 22062127

10

Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.

Andueza S, De Peña MP, Cid C. Andueza S, et al. Among authors: cid c. J Agric Food Chem. 2003 Nov 19;51(24):7034-9. doi: 10.1021/jf034628f. J Agric Food Chem. 2003. PMID: 14611167

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