1. 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) ↗
2. 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) ↗
3. 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) ↗
4. 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) ↗