Browsing PUBLICACIONS CIENTÍFIQUES by Author "d7fef346-2e7d-451f-acfe-56354c9a5319"

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    • Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content? 

      Burgeon, Clément; Font i Furnols, Maria; Garrido, María Dolores; Linares, María Belén; Brostaux, Yves; Sabeña, Gerard; Fauconnier, Marie-Laure; Panella-Riera, Nuria (Meat Science, 2022-09-16) Qualitat i Tecnologia Alimentària
      This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone ...

    • Iron, heme, and nitrosyl-heme content in Spanish meat derivatives 

      Bou, Ricard; Farran-Codina, Andreu; Rizzolo-Brime, Lucía; Arnau, Jacint; Sabeña, Gerard; Jakszyn, Paula (Journal of Food Composition and Analysis, 2023-11-15) Funcionalitat i Seguretat Alimentària; Qualitat i Tecnologia Alimentària
      Heme and nitrosyl-heme have been pointed out as responsible for the association between processed meats and cancer. The objective of this study was to obtain reliable data on the current proximate ...