| Tecnología de los alimentos JA Ordóñez MADRID, ESP.: SINTESIS, 2005 | 915 | 2005 |
| Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications M Fernández, JA Ordóñez, I Cambero, C Santos, C Pin, L de la Hoz Food Chemistry 101 (1), 107-112, 2007 | 348 | 2007 |
| 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 Ordóñez, L De la Hoz, P Carmona Food Chemistry 109 (1), 25-32, 2008 | 176 | 2008 |
| Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage L Hoz, M D’arrigo, I Cambero, JA Ordóñez Meat Science 67 (3), 485-495, 2004 | 176 | 2004 |
| 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 Ávila, ... 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 | 150 | 1992 |
| Tecnología de los alimentos JAO Pereda, MIC Rodríguez Síntesis, 1999 | 145 | 1999 |
| The human gallbladder microbiome is related to the physiological state and the biliary metabolic profile N Molinero, L Ruiz, C Milani, I Gutiérrez-Díaz, B Sánchez, M Mangifesta, ... Microbiome 7, 1-17, 2019 | 130 | 2019 |
| 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 |
| Tecnologia de alimentos-Alimentos de origem animal JA Ordóñez Pereda, MIC Rodríguez, LF Álvarez, MLG Sanz, G Minguillón, ... Porto Alegre: Artmed 2, 2005 | 91* | 2005 |
| Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging K Cruz-Diaz, Á Cobos, ME Fernández-Valle, O Díaz, MI Cambero Food Packaging and Shelf Life 22, 100397, 2019 | 90 | 2019 |
| 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 |
| Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham MC Cabeza, I Cambero, L de la Hoz, JA Ordóñez Innovative food science & emerging technologies 8 (2), 299-305, 2007 | 82 | 2007 |
| A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects M Medina, MC Cabeza, D Bravo, I Cambero, R Montiel, JA Ordóñez, ... Food Microbiology 26 (2), 224-227, 2009 | 74 | 2009 |
| 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 |
