Jesús García-Parra (J J García-Parra)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 6

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of food science

Journal of the science of food and agriculture

CICYTEX / Centro de Investigaciones Científicas y Tecnológicas de Extremadura

Universidad de Extremadura Facultad de Veterinaria (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

CICYTEX / Centro de Investigaciones Científicas y Tecnológicas de Extremadura

Spain

Técnico

S.P. de Gestión de la Innovación S.A.U.

Spain

Químico/tecnólogo de alimentos

Universidad de Extremadura - Campus Badajoz

Spain

Técnico Apoyo a la Investigación

Instituto Tecnológico Agroalimentario

Spain

Beca de Investigación :: Vegetales

Education History

Universidad de Extremadura Facultad de Veterinaria

Spain

PHD :: Departamento Producción animal y Tecnología de los Alimentos

Publications

Ana Isabel Carrapiso, Antonia Trejo-Álvarez, María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Jesús García-Parra, Manuel Alejandro Martínez-Cañas
New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo. Foods (Basel, Switzerland) 12 (3) (2023)
Ana Isabel Carrapiso, Antonia Trejo-Álvarez, María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Jesús García-Parra, Manuel Alejandro Martínez-Cañas
New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo. Foods (Basel, Switzerland) 12 (3) (2023)
Manuel Alejandro Martínez-Cañas, Antonia Trejo, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, Jesús García-Parra
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (" Salchichón ") from Pigs Reared in Montanera System. Foods (Basel, Switzerland) 11 (9) (2022)
Daniel Martín-Vertedor, Thais Schaide, Emanuele Boselli, Manuel Martínez, Jesús García-Parra, Francisco Pérez-Nevado
Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae . Molecules (Basel, Switzerland) 27 (6) (2022)
A Trejo, María Jesús Martín-Mateos, A Gómez-Quintana, Ramón Cava, Jesús García-Parra, Manuel Alejandro Martínez-Cañas
Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo). Journal of food science 86 (5) (2021)
Jesús García-Parra, Francisco González-Cebrino, Rosario Ramírez
Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing. Journal of the science of food and agriculture 100 (12) (2020)

Jesús García-Parra.css-eqlu8i{font-size:small;padding-left:4px;} (J J García-Parra)

Publication Activity (10 Years)

Top Topics

Top Venues

Jesús García-Parra (J J García-Parra)