Roncalés P - Search Results

1

Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.

Cilla I, Martínez L, Beltrán JA, Roncalés P. Cilla I, et al. Among authors: roncales p. Meat Sci. 2006 May;73(1):12-21. doi: 10.1016/j.meatsci.2005.10.011. Epub 2005 Dec 6. Meat Sci. 2006. PMID: 22062049

2

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.

Resano H, Sanjuán AI, Cilla I, Roncalés P, Albisu LM. Resano H, et al. Among authors: roncales p. Meat Sci. 2010 Mar;84(3):344-51. doi: 10.1016/j.meatsci.2009.08.052. Epub 2009 Sep 6. Meat Sci. 2010. PMID: 20374795

3

Effect of protein level in commercial diets on pork meat quality.

Alonso V, Campo Mdel M, Provincial L, Roncalés P, Beltrán JA. Alonso V, et al. Among authors: roncales p. Meat Sci. 2010 May;85(1):7-14. doi: 10.1016/j.meatsci.2009.11.015. Epub 2009 Nov 22. Meat Sci. 2010. PMID: 20374857

4

Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.

Camo J, Lorés A, Djenane D, Beltrán JA, Roncalés P. Camo J, et al. Among authors: roncales p. Meat Sci. 2011 May;88(1):174-8. doi: 10.1016/j.meatsci.2010.12.019. Epub 2010 Dec 15. Meat Sci. 2011. PMID: 21236591

5

The impact of short-term feeding of magnesium supplements on the quality of pork packaged in modified atmosphere.

Alonso V, Provincial L, Gil M, Guillén E, Roncalés P, Beltrán JA. Alonso V, et al. Among authors: roncales p. Meat Sci. 2012 Jan;90(1):52-9. doi: 10.1016/j.meatsci.2011.05.028. Epub 2011 Jun 7. Meat Sci. 2012. PMID: 21696893

6

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.

Martínez L, Djenane D, Cilla I, Beltrán JA, Roncalés P. Martínez L, et al. Among authors: roncales p. Meat Sci. 2005 Nov;71(3):563-70. doi: 10.1016/j.meatsci.2005.04.041. Epub 2005 Jul 1. Meat Sci. 2005. PMID: 22060934

7

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.

Cilla I, Altarriba J, Guerrero L, Gispert M, Martínez L, Moreno C, Beltrán JA, Guàrdia MD, Diestre A, Arnau J, Roncalés P. Cilla I, et al. Among authors: roncales p. Meat Sci. 2006 Feb;72(2):252-60. doi: 10.1016/j.meatsci.2005.07.010. Epub 2005 Sep 13. Meat Sci. 2006. PMID: 22061552

8

Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale.

Cilla I, Martínez L, Beltrán JA, Roncalés P. Cilla I, et al. Among authors: roncales p. Meat Sci. 2006 Aug;73(4):581-9. doi: 10.1016/j.meatsci.2006.02.013. Epub 2006 Apr 17. Meat Sci. 2006. PMID: 22062556

9

Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties.

Sánchez-Escalante A, Djenane D, Torrescano G, Giménez B, Beltrán JA, Roncalés P. Sánchez-Escalante A, et al. Among authors: roncales p. Meat Sci. 2003 May;64(1):59-67. doi: 10.1016/s0309-1740(02)00162-6. Meat Sci. 2003. PMID: 22062663

10

Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics.

Torrescano G, Sánchez-Escalante A, Giménez B, Roncalés P, Beltrán JA. Torrescano G, et al. Among authors: roncales p. Meat Sci. 2003 May;64(1):85-91. doi: 10.1016/s0309-1740(02)00165-1. Meat Sci. 2003. PMID: 22062666

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