• Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling 

  Rodríguez-Hernández, Pablo; Martín Gómez, Andrés; Rivero Talavera, Miriam; Cardador, María José; Rodríguez-Estévez, V.; Arce, Lourdes (MDPI, 2025)

  The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective ...

• Maya Vanilla (Vanilla cribbiana Soto Arenas): A New Species in Commerce 

  Pérez Silva, Araceli; Peña Mojica, Eduardo; Ortega Galeana, Abimael; López Cruz, Jocelyn I.; Ledesma Escobar, Carlos Augusto; Rivera Rivera, Mónica; Paz Gamboa, Ernestina (MDPI, 2025)

  Vanilla-producing regions in Mexico and around the world are experiencing declining yields due to global climate change. However, Mexico, Guatemala, and other parts of Central America possess underutilized genetic resources ...

• Dual surrogate imprinting: an innovative strategy for the preparation of virus-selective particles 

  Fresco-Cala, B.; Gálvez Vergara, Ana; Baumgarten, Daniel; Zech, Fabian; Münch, Jan; Mizaikoff, B. (Royal Society of Chemistry, 2025)

  This work involves the preparation of dual surrogate-imprinted polymers (D-MIPs) for the capture of SARS-CoV-2. To achieve this goal, an innovative and novel dual imprinting approach using carboxylated-polystyrene (PS-COOH) ...

• Detection of regulated disinfection by-products in cheeses 

  Cardador Dueñas, Maria Jose; Gallego, Mercedes; Cabezas, Lourdes; Fernández-Salguero, Jose (Elsevier, 2016)

  Cheese can contain regulated disinfection by-products (DBPs), mainly through contact with brine solutions prepared in disinfected water or sanitisers used to clean all contact surfaces, such as processing equipment and ...

• Effect of the Chlorinated Washing of Minimally Processed Vegetables on the Generation of Haloacetic Acids 

  Gallego, Mercedes; Cardador Dueñas, María José (ACS, 2012)

  Chlorine solutions are usually used to sanitize fruit and vegetables in the fresh-cut industry due to their efficacy, low cost, and simple use. However, disinfection byproducts such as haloacetic acids (HAAs) can be formed ...

View more