1. Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles. (March 2021) Authors: Ortiz, Alberto; Díaz-Caro, Carlos; Tejerina, David; Escribano, Miguel; Crespo, Eva; Gaspar, Paula Journal: Meat science Issue: Volume 173(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?. (September 2021) Authors: Ortiz, Alberto; González, Elena; García-Torres, Susana; Gaspar, Paula; Tejerina, David Journal: Meat science Issue: Volume 179(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham. Issue 4 (27th April 2020) Authors: Ortiz, Alberto; Tejerina, David; Díaz‐Caro, Carlos; Elghannam, Ahmed; García‐Torres, Susana; Mesías, Francisco J.; Trujillo, José; Crespo‐Cebada, Eva Journal: Journal of sensory studies Issue: Volume 35:Issue 4(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin. (15th September 2021) Authors: Tejerina, David; Contador, Rebeca; Ortiz, Alberto Journal: Food chemistry Issue: Volume 356(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time. (April 2021) Authors: Contador, Rebeca; Ortiz, Alberto; Ramírez, María del Rosario; García-Torres, Susana; López-Parra, María Montaña; Tejerina, David Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age. (December 2020) Authors: Ortiz, Alberto; García-Torres, Susana; González, Elena; De Pedro-Sanz, Emiliano Jesús; Gaspar, Paula; Tejerina, David Journal: Meat science Issue: Volume 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain. (May 2022) Authors: Gaspar, Paula; Díaz-Caro, Carlos; del Puerto, Inés; Ortiz, Alberto; Escribano, Miguel; Tejerina, David Journal: Meat science Issue: Volume 187(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗