, Food Characterization and Quality Department, Instituto de la Grasa (C.S.I.C.), Spain

• Grasas y Aceites Vol. 64 No. 2 (2013) - Research
  Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles
  Abstract  PDF
• Grasas y Aceites Vol. 67 No. 4 (2016) - Research
  Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time
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