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	题名	作者	年代	出处	被引量
1	Application of Natural Antioxidants from Strawberry Tree(Arbutus unedo L.) and Dog Rose(Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage显示文摘The effect of the addition of natural antioxidants from strawberry tree(Arbutus unedo L.;AU)and dog rose(Rosa canina L.;RC),in frankfurters elaborated with or without the addition of antioxidant additives(sodium ascorbate and nitrite)was studied.Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence(P)or absence(C)of antioxidant additives.Thiobarbituric acid reactive substances(TBARS)-numbers significantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters.The amount of protein carbonyls significantly increased in all treatments except in P-AU frankfurters.The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity(P-frankfurters).Texture characteristics as hardness,springiness,cohesiveness and gumminess also suffered a significant deterioration in C-frankfurters.The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.	Mónica Armenteros David Morcuende Sonia Ventanas Mario Estévez	2013	Journal of Integrative Agriculture2013，12，11：	4
2	New device for direct extraction of volatiles in solid samples using SPME显示文摘	Ruiz J Ventanas J Cava R	2002	Journal of Agricultural and Food Chemistry2002，49，11：	1
3	Sensory characteristics of Iberian ham:Influence of salt content and processing conditions显示文摘	ANDRES A I CAVA R VENTANAS J	2004	Meat Science2004，68，1：	1
4	New device for direct extraction of volatiles in solid samples using SPME显示文摘	Ruiz J Ventanas J	2001	Journal of Agricultural and Food Chemistry2001，49，11：	1
5	Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions显示文摘	Andrés A I Cava R Ventanas J	2004	Food Chemistry2004，84，：	1
6	On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device显示文摘	S. Ventanas J. Ruiz	2006	Talanta2006，，5：	1
7	Subcutaneous and intennuscular fat characterization of dry-cured Iberian hams 显示文摘	Timon M L Ventanas J Carrampiso A I	2001	Meat Science2001，58，：	1
8	Hydrolysis andmaillard reactions ripening of Iberian ham显示文摘	Ventanas J C6rdoba J J Antequera T	1992	Journal of Food Science1992，57，4：	1
9	New device for direct extraction of volatiles in solid samples using SPME显示文摘	Ruiz J Ventanas J Cava R	2001	Journal of Agricul rural and Food Chemistry2001，49，11：	1
10	Hydrolysis and Maillard reactions during ripening of Iberian ham显示文摘	Ventanas J Cóardoba J J Antequera T	1992	Journal of Food Science1992，57，：	1
11	Analysis of volatile nitrosamines from a model system using SPME–DED at different temperatures and times of extraction显示文摘	S. Ventanas D. Martín M. Estévez J. Ruiz	2005	Food Chemistry2005，，4：	1
12	Volatile compounds of dry-cured iberian ham as affected by the length of the curing process显示文摘	Ruiz J Ventanas J Cava R	1999	Meat Science1999，52，1：	1
13	Ultrasonic assess- ment of the melting behaviour in fat from Iberian dry - cured hams显示文摘	Nil OLES L MULET A VENTANAS S	2010	Meat Science2010，85，：	1
14	Headspace solid phase microextraction for the analysis of volatiles in a meat product : dry-curedIberian ham显示文摘	Ruiz J Cava R Ventanas J	1998	Journal of Agricultural and Food Chemistry1998，46，11：	1
15	Oxidative and lipolytic changes during ripening of iberian hams as affected by feeding regina: wxtensive feeding and μ-tocopheryl acetate supplementation显示文摘	TIMON M L VENTANAS J	1999	Meat Science1999，52，：	1
16	Effect of natural and synthetic antioxidants on protein Oxidation and colour and texture changes in refrigerated stored porcine liver Pates 显示文摘	Estevez M Ventanas S Cava R	2006	Meat Science2006，74，2：	1
17	Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds 显示文摘	Ninoles L Sanjuan N Ventanas S	2008	Meat Science2008，80，：	1
18	Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions显示文摘	A.I. Andrés R. Cava J. Ventanas E. Muriel J. Ruiz	2003	Food Chemistry2003，，3：	1
19	Analysis of volatiles in liver pates with added sage and rosemary essential oils by using SPME-GC-EM显示文摘	ESTEVES M VENTANAS S RAMIR S R	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
20	Lipid oxidative changes in the processing of Iberian pig ham显示文摘	Antequera T Ventanas J	1992	Food Chemistry1992，45，：	1

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