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Publications by Laura Purriños
The Extent to Which Genetics and Lean Grade Affect Fatty Acid Profiles and Volatile Compounds in Organic Pork
PeerJ
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Medicine
Agricultural
Neuroscience
Evaluation of Linseed Oil Oleogels to Partially Replace Pork Backfat in Fermented Sausages
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
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Issues in Environmental Science and Technology
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Table 1: Fatty Acid (FA) Composition (G/100 G Identified FA) in L. Lumborum of Pork as Affected by Genetic Type and Lean Grade.
Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Table 3: Effect of Genetic Type and Lean Grade on Volatile Compounds Content: Aldehydes, Ketones and Carboxilic Acids (Expressed as AU × 104/G Dry Matter) of Cooked Pork.
Table 4: Effect of Genetic Type and Lean Grade on Volatile Compounds Content: Ester, Eter, Alcohol, Furan and Sulfur (Expressed as AU × 104/G Dry Matter) of Cooked Pork.
