Publikationen, an denen er mitarbeitet María Isabel Cambero Rodríguez (12)

2019

  1. Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

    Food Packaging and Shelf Life, Vol. 22

1998

  1. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 206, Núm. 5, pp. 311-322

  2. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 311-322

  3. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    European Food Research and Technology, Vol. 206, Núm. 5, pp. 311-322

1995

  1. Chemical and fatty acid composition of meat from Spanish wild rabbits and hares

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 200, Núm. 3, pp. 182-185

  2. Dietary modification and hen strain dependence of egg yolk lipids

    Food Research International, Vol. 28, Núm. 1, pp. 71-76

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

    Meat Science, Vol. 40, Núm. 2, pp. 159-170

  4. 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

    Meat Science, Vol. 40, Núm. 3, pp. 351-362

  5. Sugar-beet pulp as an alternative ingredient of barley in rabbit diets and its effect on rabbit meat

    Meat Science, Vol. 39, Núm. 1, pp. 113-121

1994

  1. Fatty acid composition of meat from rabbits fed diets with high levels of fat

    Journal of Food Composition and Analysis, Vol. 7, Núm. 4, pp. 291-300

  2. Perspectivas en la fabricación de productos cárnicos hiposódicos

    Alimentación, equipos y tecnología, Año 13, Núm. 1, pp. 111-116

1993

  1. Effect of fat‐enriched diets on rabbit meat fatty acid composition

    Journal of the Science of Food and Agriculture, Vol. 62, Núm. 1, pp. 83-88