UBER DIE ANWENDUNG VON LANTHANIDEN-VERSCHIEBUNGS-REAGENZIEN (LSR) BEI DER STRUKTURBESTIMMUNG FLEXIBLER MOLEKUELE, AM BEISPIEL DES 2-METHYLTETRAHYDROPYRANS UND DES CIS-4-METHYL-2-(2'-METHYL-1'-PROPENYL)-TETRAHYDROPYRANS = UTILISATION DES REACTIFS DE DEPLACEMENT LANTHANIDE, (LSR) POUR LA DETERMINATION DE LA STRUCTURE DE MOLECULES FLEXIBLES, A PROPOS DES METHYL-2 TETRAHYDROPYRANNES ET DES CIS-METHYL-4 (METHYL-2' PROPENYL-1')-2 TETRAHYDROPYRANNESRIBO JM; SERRA X.1979; ORG. MAGNET. RESON.; GBR; DA. 1979; VOL. 12; NO 8; PP. 467-472; ABS. ENG; BIBL. 25 REF.Article

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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt contentFULLADOSA, E; SERRA, X; GOU, P et al.Meat science. 2009, Vol 82, Num 2, pp 213-218, issn 0309-1740, 6 p.Article

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water contentSERRA, X; RUIZ-RAMIREZ, J; ARNAU, J et al.Meat science. 2005, Vol 69, Num 2, pp 249-254, issn 0309-1740, 6 p.Article

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parametersCOSTA-CORREDOR, A; SERRA, X; ARNAU, J et al.Meat science. 2009, Vol 83, Num 3, pp 390-397, issn 0309-1740, 8 p.Article

Relationship between water content, NaCl content, pH and texture parameters in dry-cured musclesRUIZ-RAMIREZ, J; ARNAU, J; SERRA, X et al.Meat science. 2005, Vol 70, Num 4, pp 579-587, issn 0309-1740, 9 p.Article

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying processMORALES, R; ARNAU, J; SERRA, X et al.Meat science. 2008, Vol 80, Num 2, pp 231-238, issn 0309-1740, 8 p.Article

Effect of pH₂₄, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured hamRUIZ-RAMFREZ, J; ARNAU, J; SERRA, X et al.Meat science. 2006, Vol 72, Num 2, pp 185-194, issn 0309-1740, 10 p.Article

Microwave heating of cooked pork patties as a function of fat contentPICOUET, P. A; FERNANDEZ, A; SERRA, X et al.Journal of food science. 2007, Vol 72, Num 2, issn 0022-1147, E57-E63Article

Reactivity of pyrrole pigments. VIII: Preparation of 5(2H)-dipyrrylmethanones from 5(1H)-pyrromethenones by reduction with sodium dithioniteFARRERA, J. A; RIBO, J. M; SERRA, X et al.Liebigs Annalen der Chemie. 1986, Num 7, pp 1241-1247, issn 0170-2041Article

Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting timeGOU, P; MORALES, R; SERRA, X et al.Meat science. 2008, Vol 80, Num 4, pp 1333-1339, issn 0309-1740, 7 p.Article

Reparación de la lesión de Bankart con tornillo de Statak = The reparation of Bankart's lesion using Statak screwsCANAMARES, L; CORNET, J; CHARAFEDDINE, M et al.Revista de ortopedia y traumatología (Madrid). 1993, Vol 37, Num 3, pp 242-243, issn 0482-5985Article

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured hamSERRA, X; SARRAGA, C; GREBOL, N et al.Meat science. 2007, Vol 75, Num 1, pp 12-20, issn 0309-1740, 9 p.Article

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat qualitySERRA, X; GUERRERO, L; OLIVER, M. A et al.Meat science. 2008, Vol 79, Num 1, pp 98-104, issn 0309-1740, 7 p.Article

Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traitsSERRA, X; GIL, M; PIEDRAFITA, J et al.Meat science. 2004, Vol 66, Num 2, pp 425-436, issn 0309-1740, 12 p.Article