Publications by authors named "Ramon Cava"

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Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models.
Guadalupe Lavado, Ramón Cava

Foods· April 2025

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Convergence of Neuroinflammation, Microbiota, and Parkinson's Disease: Therapeutic Insights and Prospects.
Nerea Domínguez Rojo, Mercedes Blanco Benítez, Ramón Cava, José Manuel Fuentes, Saray Canales Cortés

Int J Mol Sci· October 2024

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Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins.
Ramón Cava, Luis Ladero, Enrique Riaguas, M Carmen Vidal-Aragón

Foods· January 2024

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Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages.
Ramón Cava, Luis Ladero

Meat Sci· August 2023

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Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added.
Guadalupe Lavado, Nieves Higuero, Manuel León-Camacho, Ramón Cava

Foods· July 2021

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High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
Francisco José Delgado, Jonathan Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

Food Sci Technol Int· December 2013

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Assessment of different dietary fibers (tomato fiber, beet root fiber, and inulin) for the manufacture of chopped cooked chicken products.
Ramón Cava, Luis Ladero, V Cantero, M Rosario Ramírez

J Food Sci· April 2012

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Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

Food Chem· December 2011

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Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.
Francisco J Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez

J Food Sci· May 2011

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Effect of Iberian×Duroc genotype on dry-cured loin quality.
M Rosario Ramírez, Ramón Cava

Meat Sci· June 2007

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Effect of the Iberian×Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities.
David Morcuende, Mario Estévez, Rosario Ramírez, Ramón Cava

Meat Sci· May 2007

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Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
Rosario Ramírez, Ramón Cava

J Agric Food Chem· March 2007

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Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté.
Mario Estévez, Sonia Ventanas, Ramón Cava

Meat Sci· October 2006

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Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters.
Mario Estévez, Ramón Cava

Meat Sci· February 2006

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Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters.
Mario Estévez, David Morcuende, Ramón Cava

Meat Sci· February 2006

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Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study.
Mario Estévez, Jesús Ventanas, Ramón Cava, Eero Puolanne

Meat Sci· December 2005

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Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.
Mario Estévez, Sonia Ventanas, Rosario Ramírez, Ramón Cava

J Agric Food Chem· October 2005

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Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté.
Mario Estévez, Ramón Cava

Meat Sci· December 2004

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Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
María Rosario Ramírez, Mario Estévez, David Morcuende, Ramón Cava

J Agric Food Chem· December 2004

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Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS.
Mario Estévez, Sonia Ventanas, Rosario Ramírez, Ramón Cava

J Agric Food Chem· August 2004

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Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage.
Mario Estévez, David Morcuende, Ramón Cava

Meat Sci· November 2003

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Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage.
David Morcuende, Mario Estévez, Jorge Ruiz, Ramón Cava

Meat Sci· November 2003

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Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.
Mario Estévez, David Morcuende, Sonia Ventanas, Ramón Cava

J Agric Food Chem· May 2003

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Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight.
Ramón Cava, Mario Estévez, Jorge Ruiz, David Morcuende

Meat Sci· April 2003

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