1. DIGITAL.CSIC

León Camacho, Manuel

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Firma en Digital.CSIC (*)
León Camacho, Manuel
 
Centro o Instituto
CSIC - Instituto de la Grasa (IG)
 
Departamento
Caracterización y Calidad de Lípidos. Grupo: Análisis y quimiometría de grasas animales
 
Categoría Profesional
Investigador Científico
 
Especialización
Análisis y quimiometría de grasas animales.
 
Email
mleon@ig.csic.es
 
ORCID
 
Página web
 
Otros identificadores (con url)
 

Publications

Refined By:
Autor:  Narváez-Rivas, Mónica

Resultados 1-14 de 14.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1closedAccess3-jun-2011A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fatNarváez-Rivas, Mónica CSIC; Gallardo, Emerenciana CSIC; Ríos Martín, José Julián CSIC ORCID; León Camacho, Manuel CSIC artículo
2closedAccessaccesoRestringido.pdf.jpg2014A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured hamNarváez-Rivas, Mónica CSIC; Pham, Alessandra J.; Schilling, M. Wes; León Camacho, Manuel CSIC artículo
3closedAccess2011Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fatNarváez-Rivas, Mónica CSIC; Pablos, Fernando; Jurado, J. Marcos; León Camacho, Manuel CSIC artículo
4closedAccessaccesoRestringido.pdf.jpg2014Authentication of Quercus Species According to Their n-Alkanes Profile by Off-Line Combination of High-Performance Liquid Chromatography and Gas ChromatographyRabhi, Faten; Narváez-Rivas, Mónica CSIC; Boukhchina, Sadok; León Camacho, Manuel CSIC artículo
5openAccessGrasasYAceites_2014_65_4.pdf.jpg2014Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storageGarcía-Márquez, I.; Narváez-Rivas, Mónica CSIC; Gallardo, Emerenciana CSIC; Ordóñez, J. A.; León Camacho, Manuel CSIC artículo
6closedAccessaccesoRestringido.pdf.jpg2014Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing timeNarváez-Rivas, Mónica CSIC; Gallardo, Emerenciana CSIC; León Camacho, Manuel CSIC artículo
7openAccess561.pdf.jpg30-mar-2009Different fattening systems of Iberian pig according to 1-alkene hydrocarbon content in the subcutaneous fatViera Alcaide, Isabel CSIC ORCID ; Narváez-Rivas, Mónica CSIC; Vicario, Isabel M.; Graciani Constante, Enrique CSIC; León Camacho, Manuel CSIC artículo
8closedAccessaccesoRestringido.pdf.jpg2015Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the processNarváez-Rivas, Mónica CSIC; Gallardo, Emerenciana CSIC; León Camacho, Manuel CSIC artículo
9openAccess586.pdf.jpg30-jul-2009Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feedingNarváez-Rivas, Mónica CSIC; León Camacho, Manuel CSIC ; Vicario, Isabel M.artículo
10closedAccessaccesoRestringido.pdf.jpg2016Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regionsRabhi, Faten; Narváez-Rivas, Mónica CSIC; Tlili, Nizar; Boukhchina, Sadok; León Camacho, Manuel CSIC artículo
11openAccessGrasasYAceites_64_4_e166.pdf.jpgoct-2016Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing timNarváez-Rivas, Mónica CSIC; Gallardo, E.; León Camacho, Manuel CSIC artículo
12closedAccess2012Subcutaneous fat triacylglycerols profile from iberian pigs as a tool to differentiate between intensive and extensive fattening systemsGallardo, Emerenciana CSIC; Narváez-Rivas, Mónica CSIC; Pablos, Fernando; Jurado, J. Marcos; León Camacho, Manuel CSIC artículo
13openAccess1057.pdf.jpg30-dic-2010A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed studyNarváez-Rivas, Mónica CSIC; Gallardo, Emerenciana CSIC; Ríos Martín, José Julián CSIC ORCID; León Camacho, Manuel CSIC artículo
14closedAccess15-jun-2010Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening dietNarváez-Rivas, Mónica CSIC; Vicario, Isabel M.; Alcalde, M. Jesús; León Camacho, Manuel CSIC artículo