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	1.	Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system. [electronic resource] by Carrapiso, Ana I García, Carmen Producer: 20121002 In: Meat science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of the Iberian pig line on dry-cured ham characteristics. [electronic resource] by Carrapiso, Ana I García, Carmen Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. [electronic resource] by Carrapiso, Ana I Bonilla, Francisco García, Carmen Producer: 20121002 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Characterization of the most odor-active compounds of Iberian ham headspace. [electronic resource] by Carrapiso, Ana I Ventanas, Jesús García, Carmen Producer: 20020517 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham. [electronic resource] by Carrapiso, Ana I Martín, Lourdes Jurado, Angela García, Carmen Producer: 20100930 In: Meat science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Odor-active compounds of Iberian hams with different aroma characteristics. [electronic resource] by Carrapiso, Ana I Jurado, Angela Timón, María L García, Carmen Producer: 20030130 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. [electronic resource] by Jurado, Angela García, Carmen Timón, María L Carrapiso, Ana I Producer: 20121002 In: Meat science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME. [electronic resource] by del Pulgar, José Sánchez García, Carmen Reina, Raquel Carrapiso, Ana I Producer: 20130815 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 19 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins. [electronic resource] by Estévez, Mario Padilla, Patricia Carvalho, Leila Martín, Lourdes Carrapiso, Ana Delgado, Josué Producer: 20200227 In: Redox biology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig. [electronic resource] by Carrapiso, Ana Isabel Tejeda, Juan Florencio Noguera, José Luis Ibáñez-Escriche, Noelia González, Elena Producer: 20200312 In: Meat science vol. 159 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	SIFT-MS analysis of Iberian hams from pigs reared under different conditions. [electronic resource] by Carrapiso, Ana I Noseda, Bert García, Carmen Reina, Raquel Sánchez Del Pulgar, José Devlieghere, Frank Producer: 20160229 In: Meat science vol. 104 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)