Lorenzo de la Hoz - Publications, H-index & Citations

Lorenzo de la Hoz

Complutense University of Madrid

38H指数

152论文数

4.9K被引数

收录论文 48

发表时间

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

MEAT SCIENCE

IF6.1

2014-10-01

PREAI

Dolores Romero de Avila, M.; Isabel Cambero, M.; Ordonez, Juan A.; de la Hoz, Lorenzo; Herrero, Ana M.

Dry-cured ham restructured with fibrin

FOOD CHEMISTRY

IF9.8

2014-09-01

PREAI

Romero de Avila, M. D.; Hoz, L.; Ordonez, J. A.; Cambero, M. I.

Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

FOOD CHEMISTRY

IF9.8

2012-08-01

PREAI

Escudero, Rosa; Valhondo, Margarita; Ordonez, Juan A.; de la Hoz, Lorenzo; Concepcion Cabeza, M.; Velasco, Raquel; Isabel Cambero, M.

Use of the E-beam radiation to diminish the late blowing of cheese

INTERNATIONAL DAIRY JOURNAL

IF3.4

2011-07-01

OAAI

Velasco, R.; Ordonez, J. A.; Cabeza, M. C.; de la Hoz, L.; Cambero, M. I.

Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2011-07-01

PREAI

Hierro, Eva; Barroso, Elvira; de la Hoz, Lorenzo; Ordonez, Juan A.; Manzano, Susana; Fernandez, Manuela

Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2011-04-01

PREAI

Cabeza, M. C.; Cambero, M. I.; de la Hoz, L.; Garcia, M. L.; Ordonez, J. A.

Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication

JOURNAL OF FOOD ENGINEERING

IF5.8

2010-05-01

PREAI

Cabeza, M. C.; Carcel, J. A.; Ordonez, J. A.; Cambero, I.; De la Hoz, L.; Garcia, M. L.; Benedito, J.

Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

MEAT SCIENCE

IF6.1

2010-04-01

PREAI

Romero de Avila, M. D.; Ordonez, J. A.; de la Hoz, L.; Herrero, A. M.; Cambero, M. L.

Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

FOOD RESEARCH INTERNATIONAL

IF8

2009-11-01

PREAI

Herrero, A. M.; de la Hoz, L.; Ordonez, J. A.; Castejon, D.; Romero de Avila, M. D.; Cambero, M. I.

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

MEAT SCIENCE

IF6.1

2009-10-01

PREAI

Cabeza, M. C.; de la Hoz, L.; Velasco, R.; Cambero, M. I.; Ordonez, J. A.

Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2009-10-01

PREAI

Hierro, Eva; Manzano, Susana; Ordonez, Juan A.; de la Hoz, Lorenzo; Fernandez, Manuela

Fatty acid composition of salami from different countries and their nutritional implications

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2009-07-06

PREAI

Herranz, Beatriz; Ordonez, Juan A.; De La Hoz, Lorenzo; Hierro, Eva; Soto, Elena; Cambero, M. Isabel

Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

FOOD CHEMISTRY

IF9.8

2009-03-01

PREAI

Herrero, A. M.; Cambero, M. I.; Ordonez, J. A.; de la Hoz, L.; Carmona, P.

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

FOOD RESEARCH INTERNATIONAL

IF8

2009-01-01

PREAI

Herrero, A. M.; Carmona, P.; Ordonez, J. A.; de la Hoz, L.; Cambero, M. I.

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

MEAT SCIENCE

IF6.1

2008-11-01

PREAI

Herrero, A. M.; de la Hoz, L.; Ordonez, J. A.; Herranz, B.; Romero de Avila, M. D.; Cambero, M. I.

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

MEAT SCIENCE

IF6.1

2008-11-01

PREAI

Santos, C.; Hoz, L.; Cambero, M. I.; Cabeza, M. C.; Ordonez, J. A.

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

MEAT SCIENCE

IF6.1

2008-08-01

PREAI

Soto, E.; Hoz, L.; Ordonez, J. A.; Hierro, E.; Herranz, B.; Lopez-Bote, C.; Cambero, M. I.

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

FOOD CHEMISTRY

IF9.8

2008-07-01

145

PREAI

Herrero, A. M.; Cambero, M. I.; Ordonez, J. A.; De la Hoz, L.; Carmona, P.

Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucor racemosus

JOURNAL OF FOOD SCIENCE

IF3.4

2008-06-28

PREAI

Bruna, JM; Fernández, M; Hierro, EM; Ordóñez, JA; De la Hoz, L

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

MEAT SCIENCE

IF6.1

2007-11-01

126

PREAI

Herrero, A. M.; Ordonez, J. A.; de Avila, Romero; Herranz, B.; de la Hoz, L.; Cambero, M. I.

研究方向