Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika by I. Revilla, A. M Vivar-Quintana

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New formulations for low-fat frankfurters and its effect on product quality by M. A LURUEÑA-MARTÍNEZ, I. Revilla, A. M Vivar-Quintana

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Effect of Weather Conditions on the Fatty Acid Composition of Medium-Growth Chicken Reared in Organic Production System by A Sarmiento-García, I Revilla, C Palacios-Riocerezo, I González-Martín

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On the Interaction between PEDOT:PSS Dispersions and Aluminium Electrodes for Solid State Electrolytic Capacitors by Néstor Calabia Gascón, Reynier I. Revilla, Benny Wouters, Herman Terryn, Annick Hubin

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Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening by I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez

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A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts by I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban

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Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-... by I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez

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Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production by I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez

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Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms by I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana, C. Palacios

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Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk by A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez

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The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition by M. I. González-Martín, S. Vicente-Tavera, I. Revilla, A. M. Vivar-Quintana, C. González-Pérez, J. M. Hernández Hierro, I. Lobos-Ortega

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