| Changes during storage in conventional and ecological wine: Phenolic content and antioxidant activity P Zafrilla, J Morillas, J Mulero, JM Cayuela, A Martínez-Cachá, F Pardo, ... Journal of agricultural and food chemistry 51 (16), 4694-4700, 2003 | 244 | 2003 |
| Effect of vacuum and modified atmosphere packaging on the quality of pork loin JM Cayuela, MD Gil, S Bañón, MD Garrido European Food Research and Technology 219, 316-320, 2004 | 123 | 2004 |
| Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant L Tejada, A Abellán, JM Cayuela, A Martínez-Cacha, ... International Dairy Journal 18 (2), 139-146, 2008 | 119 | 2008 |
| Valorization of grape stems MJ Ruiz-Moreno, R Raposo, JM Cayuela, P Zafrilla, Z Pineiro, ... Industrial Crops and Products 63, 152-157, 2015 | 89 | 2015 |
| Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides J Mulero, G Martínez, J Oliva, S Cermeño, JM Cayuela, P Zafrilla, ... Food chemistry 180, 25-31, 2015 | 76 | 2015 |
| Simultaneous HPLC analysis of α-tocopherol and cholesterol in fresh pig meat JM Cayuela, MD Garrido, SJ Bañón, JM Ros Journal of Agricultural and Food Chemistry 51 (5), 1120-1124, 2003 | 69 | 2003 |
| Pre-cure freezing affects proteolysis in dry-cured hams S Bañón, JM Cayuela, MV Granados, MD Garrido Meat Science 51 (1), 11-16, 1999 | 57 | 1999 |
| Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques J Mulero, P Zafrilla, JM Cayuela, A Martínez‐Cachá, F Pardo Journal of food science 76 (3), C436-C440, 2011 | 52 | 2011 |
| Sensorial characteristics during ripening of the murcia al vino goat's milk cheese: The effect of the type of coagulant used and the size of the cheese L Tejada, A Abellán, JM Cayuela, A Martínez‐Cacha Journal of sensory studies 21 (3), 333-347, 2006 | 49 | 2006 |
| Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model MJ Ruiz-Moreno, R Raposo, JM Moreno-Rojas, P Zafrilla, JM Cayuela, ... LWT-Food Science and Technology 61 (1), 117-123, 2015 | 35 | 2015 |
| Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant A Abellán, JM Cayuela, A Pino, A Martínez‐Cachá, E Salazar, L Tejada Journal of the Science of Food and Agriculture 92 (8), 1657-1664, 2012 | 33 | 2012 |
| Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant L Tejada, A Abellan, F Prados, JM Cayuela International journal of dairy technology 61 (2), 119-125, 2008 | 33 | 2008 |
| Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin A Abellan, E Salazar, J Vazquez, JM Cayuela, L Tejada LWT-Food Science and Technology 96 (october), 507-512, 2018 | 26 | 2018 |
| Utilizacion de extractos de plantas como antioxidantes naturales en carne y productos carnicos: revision. MD Gil, SJ Bañón, J Laencina, MD Garrido, JM Cayuela Eurocarne, 2001 | 25 | 2001 |
| Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases E Bueno-Gavilá, A Abellán, F Girón-Rodríguez, JM Cayuela, E Salazar, ... Journal of dairy science 102 (12), 10711-10723, 2019 | 23 | 2019 |
| Fatty acids and free amino acids changes during processing of a Mediterranean native pig breed dry-cured ham E Salazar, JM Cayuela, A Abellán, E Bueno-Gavilá, L Tejada Foods 9 (9), 1170, 2020 | 21 | 2020 |
| Calidad de la grasa obtenida a partir de cerdos magros S Bañón, MV Granados, JM Cayuela, MD Gil, E Costa, MD Garrido Anales de veterinaria de Murcia 16, 77-88, 2000 | 21 | 2000 |
| Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases E Bueno-Gavilá, A Abellán, F Girón-Rodríguez, JM Cayuela, L Tejada Foods 10 (2), 246, 2021 | 20 | 2021 |
| Characterization of Proteolytic Activity of Artichoke (Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides E Bueno-Gavilá, A Abellán, MS Bermejo, E Salazar, JM Cayuela, ... Animals 10 (5), 914, 2020 | 20 | 2020 |
| Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment L Tejada, L Buendía-Moreno, A Villegas, JM Cayuela, E Bueno-Gavilá, ... International Journal of Food Properties 23 (1), 1825-1833, 2020 | 19 | 2020 |
Luis Tejada PorteroCatedrático de Bromatología y Tecnología de Alimentos. UCAM-UNIVERSIDAD CATÓLICA DE MURCIA在 ucam.edu 的电子邮件经过验证
Luis Tejada PorteroCatedrático de Bromatología y Tecnología de Alimentos. UCAM-UNIVERSIDAD CATÓLICA DE MURCIA在 ucam.edu 的电子邮件经过验证