1. Alternative method for intramuscular fat analysis using common laboratory equipment. (May 2015) Authors: Segura, J.; Calvo, L.; Óvilo, C.; González-Bulnes, A.; Olivares, A.; Cambero, M.I.; López-Bote, C.J. Journal: Meat science Issue: Volume 103(2015:May) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dry cured-ham microestructure: A T2 NMR relaxometry, SEM and uniaxial tensile test combined study. (January 2019) Authors: García-García, A.B.; Cambero, M.I.; Castejón, D.; Escudero, R.; Fernández-Valle, M.E. Journal: Food structure Issue: Volume 19(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat. (May 2015) Authors: Segura, J.; Escudero, R.; Romero de Ávila, M.D.; Cambero, M.I.; López-Bote, C.J. Journal: Meat science Issue: Volume 103(2015:May) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of E-beam irradiation and storage time in pork exudates using NMR metabolomics. (June 2019) Authors: García-García, A.B.; Herrera, A.; Fernández-Valle, M.E.; Cambero, M.I.; Castejón, D. Journal: Food research international Issue: Volume 120(2019) Page Start: 553 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. NMR-detection of methylamine compounds in Atlantic salmon (Salmo salar) subjected to E-beam irradiation. (February 2016) Authors: Castejón, D.; García-Segura, J.M.; Herrera, A.; Cambero, M.I. Journal: Food control Issue: Volume 60(2016:Feb.) Page Start: 455 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing. (February 2019) Authors: García-García, A.B.; Fernández-Valle, M.E.; Castejón, D.; Escudero, R.; Cambero, M.I. Journal: Meat science Issue: Volume 148(2019) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗