| Antimutagenic Effect of Fruit and Vegetable Ethanolic Extracts against N-Nitrosamines Evaluated by the Ames Test Y Ikken, P Morales, A Martínez, ML Marín, AI Haza, MI Cambero Journal of Agricultural and Food Chemistry 47 (8), 3257-3264, 1999 | 204 | 1999 |
| Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics AM Herrero, JA Ordóñez, R de Avila, B Herranz, L De la Hoz, MI Cambero Meat Science 77 (3), 331-338, 2007 | 197 | 2007 |
| Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics AM Herrero, MI Cambero, JA Ordonez, L De la Hoz, P Carmona Food Chemistry 109 (1), 25-32, 2008 | 177 | 2008 |
| Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics AM Herrero, L De la Hoz, JA Ordóñez, B Herranz, MDR De Avila, ... Meat science 80 (3), 690-696, 2008 | 158 | 2008 |
| Volatile compounds of dry hams from Iberian pigs MO López, L de la Hoz, MI Cambero, E Gallardo, G Reglero, JA Ordóñez Meat Science 31 (3), 267-277, 1992 | 147 | 1992 |
| Flavor compounds of beef broth as affected by cooking temperature MI Cambero, I Seuss, KO Honikel Journal of food science 57 (6), 1285-1290, 1992 | 114 | 1992 |
| Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging D Castejón, JM García-Segura, R Escudero, A Herrera, MI Cambero Analytica chimica acta 901, 1-11, 2015 | 107 | 2015 |
| Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA) MDR de Ávila, MI Cambero, JA Ordóñez, L de la Hoz, AM Herrero Meat science 98 (2), 310-315, 2014 | 98 | 2014 |
| Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation MC Cabeza, L de la Hoz, R Velasco, MI Cambero, JA Ordóñez Meat Science 83 (2), 320-327, 2009 | 94 | 2009 |
| Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle L Hoz, CJ Lopez-Bote, MI Cambero, M D'Arrigo, C Pin, C Santos, ... Meat Science 65 (3), 1039-1044, 2003 | 89 | 2003 |
| Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin E Soto, L Hoz, JA Ordóñez, E Hierro, B Herranz, C López-Bote, ... Meat science 79 (4), 666-676, 2008 | 71 | 2008 |
| Beef broth flavour: relation of components with the flavour developed at different cooking temperatures MI Cambero, CI Pereira‐Lima, JA Ordoñez, G de Fernando, D Gonzalo Journal of the Science of Food and Agriculture 80 (10), 1519-1528, 2000 | 69 | 2000 |
| Evaluation and optimization of the analysis of fatty acid types in edible oils by 1H-NMR D Castejón, I Mateos-Aparicio, MD Molero, MI Cambero, A Herrera Food Analytical Methods 7 (6), 1285-1297, 2014 | 66 | 2014 |
| Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets C Santos, L Hoz, MI Cambero, MC Cabeza, JA Ordóñez Meat Science 80 (3), 668-674, 2008 | 64 | 2008 |
| 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 M Fernández, L De La Hoz, O Díaz, MI Cambero, JA Ordóñez Meat science 40 (3), 351-362, 1995 | 63 | 1995 |
| Effect of fat‐enriched diets on rabbit meat fatty acid composition A Cobos, MI Cambero, JA Ordóñez, L De La Hoz Journal of the Science of Food and Agriculture 62 (1), 83-88, 1993 | 63 | 1993 |
| Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development CI Pereira-Lima, JA Ordoñez, GDG de Fernando, MI Cambero European food research and technology 210 (3), 165-172, 2000 | 53 | 2000 |
| Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study AM Herrero, MI Cambero, JA Ordóñez, L De la Hoz, P Carmona Food Chemistry 113 (2), 493-499, 2009 | 51 | 2009 |
| Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by e-beam radiation L Hoz, MI Cambero, MC Cabeza, AM Herrero, JA Ordóñez Journal of food protection 71 (10), 2001-2006, 2008 | 47 | 2008 |
| Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages—Part 1. Microbial, physico-chemical and lipolytic changes M Fernández, L De la Hoz, O Diaz, MI Cambero, JA Ordóñez Meat science 40 (2), 159-170, 1995 | 45 | 1995 |
