| Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study A Soriano, B Cruz, L Gómez, C Mariscal, AG Ruiz Food Chemistry 96 (2), 173-184, 2006 | 125 | 2006 |
| Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages MC Utrilla, AG Ruiz, A Soriano Meat science 97 (4), 575-582, 2014 | 83 | 2014 |
| Determination of anthocyanins in red wine using a newly developed method based on Fourier transform infrared spectroscopy A Soriano, PM Pérez-Juan, A Vicario, JM González, MS Pérez-Coello Food chemistry 104 (3), 1295-1303, 2007 | 82 | 2007 |
| Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality HL Ramírez, A Soriano, S Gómez, JU Iranzo, AI Briones European Food Research and Technology 244, 1047-1055, 2018 | 57 | 2018 |
| Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: Development of a healthy venison salchichon MC Utrilla, AG Ruiz, A Soriano Meat science 98 (4), 785-791, 2014 | 47 | 2014 |
| Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging A Soriano, ME Alañón, M Alarcón, A García-Ruíz, MC Díaz-Maroto, ... Food Research International 111, 524-533, 2018 | 46 | 2018 |
| Nutritional composition of game meat from wild species harvested in Europe A Soriano, C Sánchez-García Meat and Nutrition, 77-100, 2021 | 41 | 2021 |
| Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon A Soriano, A Garcı, E Gómez, R Pardo, FA Galán, MAG Viñas Meat science 75 (4), 661-668, 2007 | 41 | 2007 |
| Diapiric deformations in the Quaternary deposits of the central Ebro basin, Spain JL Simón, A Soriano Geological Magazine 123 (1), 45-57, 1986 | 33 | 1986 |
| The influence of lactic acid bacteria on the quality of malt DP Lowe, EK Arendt, AM Soriano, HM Ulmer Journal of the Institute of Brewing 111 (1), 42-50, 2005 | 31 | 2005 |
| Effect of wine lees as alternative antioxidants on physicochemical and sensorial composition of deer burgers stored during chilled storage M Alarcón, M López-Viñas, MS Pérez-Coello, MC Díaz-Maroto, ... Antioxidants 9 (8), 687, 2020 | 28 | 2020 |
| Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages AG Ruiz, C Mariscal, A Soriano Meat science 76 (1), 74-85, 2007 | 26 | 2007 |
| Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham A Soriano, R Quiles, C Mariscal, A García Ruiz Journal of the Science of Food and Agriculture 85 (11), 1914-1924, 2005 | 24 | 2005 |
| Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture A Soriano, HM Ulmer, AGM Scannell, RP Ross, C Hill, A GarcÝa-Ruiz, ... European Food Research and Technology 219, 6-13, 2004 | 23 | 2004 |
| Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study A Soriano, V Montoro, J Vicente, BF Sánchez-Migallón, S Benítez, ... Meat science 114, 130-136, 2016 | 20 | 2016 |
| Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period A Soriano, P Murillo, M Perales, C Sánchez-García, JA Murillo, AG Ruiz Meat science 168, 108189, 2020 | 18 | 2020 |
| Guía del parque geológico de Aliaga JL Simón, C Arenas, L Arlegui, M Aurell, J Gisbert, A González, CL Liesa, ... Ayuntamiento de Aliaga-Centro para el Desarrollo del Maestrazgo de Teruel …, 1998 | 18 | 1998 |
| Separation and identification of sarcoplasmic proteins from hams from three white pig crosses containing Duroc A Soriano Pérez, A García Ruiz, C Mariscal Contreras, ... European Food Research and Technology 216, 193-198, 2003 | 17 | 2003 |
| Quality attributes of pork loin with different levels of marbling from Duroc and Iberian cross MC Utrilla, A Soriano, AG Ruiz Journal of Food Quality 33 (6), 802-820, 2010 | 12 | 2010 |
| Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón” M Alarcón, MS Pérez-Coello, MC Díaz-Maroto, ME Alañón, A García-Ruiz, ... Lwt 146, 111385, 2021 | 10 | 2021 |
