| Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant L Tejada, A Abellán, JM Cayuela, A Martínez-Cacha, ... International Dairy Journal 18 (2), 139-146, 2008 | 112 | 2008 |
| Sensorial characteristics during ripening of the murcia al vino goat's milk cheese: The effect of the type of coagulant used and the size of the cheese L Tejada, A Abellán, JM Cayuela, A Martínez‐Cacha Journal of sensory studies 21 (3), 333-347, 2006 | 43 | 2006 |
| Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant L Tejada, A Abellan, F Prados, JM Cayuela International journal of dairy technology 61 (2), 119-125, 2008 | 29 | 2008 |
| Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant A Abellán, JM Cayuela, A Pino, A Martínez‐Cachá, E Salazar, L Tejada Journal of the Science of Food and Agriculture 92 (8), 1657-1664, 2012 | 28 | 2012 |
| Convenient QSAR model for predicting the complexation of structurally diverse compounds with β-cyclodextrins A Pérez-Garrido, AM Helguera, AA Guillén, MNDS Cordeiro, ... Bioorganic & medicinal chemistry 17 (2), 896-904, 2009 | 28 | 2009 |
| Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin A Abellán, E Salazar, J Vázquez, JM Cayuela, L Tejada LWT 96, 507-512, 2018 | 22 | 2018 |
| Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases E Bueno-Gavilá, A Abellán, F Girón-Rodríguez, JM Cayuela, E Salazar, ... Journal of dairy science 102 (12), 10711-10723, 2019 | 20 | 2019 |
| Fatty acids and free amino acids changes during processing of a Mediterranean native pig breed dry-cured ham E Salazar, JM Cayuela, A Abellán, E Bueno-Gavilá, L Tejada Foods 9 (9), 1170, 2020 | 16 | 2020 |
| Characterization of Proteolytic Activity of Artichoke (Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides E Bueno-Gavilá, A Abellán, MS Bermejo, E Salazar, JM Cayuela, ... Animals 10 (5), 914, 2020 | 16 | 2020 |
| A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig E Salazar, JM Cayuela, A Abellán, A Poto, B Peinado, L Tejada Animal Production Science 53 (4), 352-359, 2013 | 16 | 2013 |
| Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases E Bueno-Gavilá, A Abellán, F Girón-Rodríguez, JM Cayuela, L Tejada Foods 10 (2), 246, 2021 | 15 | 2021 |
| Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment L Tejada, L Buendía-Moreno, A Villegas, JM Cayuela, E Bueno-Gavilá, ... International Journal of Food Properties 23 (1), 1825-1833, 2020 | 14 | 2020 |
| Sensibilidad de Streptococcus pneumoniae en niños portadores sanos en Murcia (España) S Alfayate-Miguélez, JR Gómez, MSS de Querol, CG Gómez, MP Simón, ... Anales de Pediatría 83 (3), 183-190, 2015 | 13 | 2015 |
| Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano) E Salazar, A Abellán, JM Cayuela, Á Poto, F Girón, P Zafrilla, L Tejada Animal Production Science 55 (1), 113-121, 2014 | 13 | 2014 |
| Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing E Salazar, A Abellán, JM Cayuela, Á Poto, L Tejada European Journal of Lipid Science and Technology 118 (5), 744-752, 2016 | 9 | 2016 |
| Bioactivities of Mealworm (Alphitobius diaperinus L.) Larvae Hydrolysates Obtained from Artichoke (Cynara scolymus L.) Proteases L Tejada, L Buendía-Moreno, I Hernández, A Abellán, JM Cayuela, ... Biology 11 (5), 631, 2022 | 7 | 2022 |
| Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing E Salazar, JM Cayuela, A Abellán, L Tejada Animal production science 59 (6), 1161-1167, 2018 | 7 | 2018 |
| A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig L Tejada, E Salazar, A Abellán, B Peinado, J Mulero, JM Cayuela Animal Production Science 56 (11), 1928-1935, 2015 | 4 | 2015 |
| Estudio comparativo de las características sensoriales de lomo curado de cerdo blanco y Chato Murciano E Salazar, L Tejada, A Martínez-Cachá, A Poto, A Abellán, F Girón, ... Proceedings of 5th Spanish Congress of Food Science and Technology, 2009 | 4 | 2009 |
| Development of an Iberian chorizo salted with a combination of mineral salts (seawater substitute) and better nutritional profile L Tejada, L Buendía-Moreno, E Álvarez, A Palma, E Salazar, B Muñoz, ... Frontiers in Nutrition 8, 642726, 2021 | 3 | 2021 |
