Ramírez, Rosario

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

Delgado, F. J., González-Crespo, J., Cava, R., & Ramírez, R. (2011) · Food Chemistry

Fermentation and Sensory AnalysisSensory Analysis and Statistical Methods

Cited by 155

Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

García-Parra, J., González-Cebrino, F., Delgado-Adámez, J., Cava, R., Martín-Belloso, O., Elez-Martínez, P., & Ramírez, R. (2018) · Innovative Food Science & Emerging Technologies

Microbial Inactivation MethodsPostharvest Quality and Shelf Life Management

Cited by 51