M Dolores Romero de Avila Hidalgo

Has grant

Profesora Contratada Doctora

Universidad Complutense de Madrid

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

M Dolores Romero de Avila Hidalgo is a Profesora Contratada Doctora at Universidad Complutense de Madrid, Spain. Her research focuses on the application of nuclear magnetic resonance (NMR) techniques in food science, particularly in the characterization of dairy products, meat, and edible oils. Recent articles highlight her work on metabolomics, water-holding capacity in pork, and non-invasive imaging methods for food analysis.

Recent Grants

Grant: Close

AGL2004-06773/ALI. Empleo de sistemas de cohesión en frío para la elaboración de jamón deshuesado curado

Open Date: 2005-10-01

Close Date: 2009-10-01

Articles (9)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2021

Collaborators (6)

Palmira Villa Valverde

Universidad Complutense de Madrid

SPAIN

View details

Clemente Lopez-Bote

Profesor

Universidad Complutense de Madrid

SPAIN

View details

Carlos Santos Arnaiz

Profesor Ayudante Doctor

Universidad Complutense de Madrid

SPAIN

View details

Ana I Rey

Universidad Complutense de Madrid Facultad de Veterinaria

SPAIN

View details

JOSE FRANCISCO SEGURA PLAZA

Assistant Professor

Universidad Complutense de Madrid

SPAIN

View details

M. Isabel Cambero

Universidad Complutense de Madrid

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

M Dolores Romero de Avila Hidalgo

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (9)

1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation

Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry

A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept

Rapid and Non-Invasive Determination of Iodine Value by Magnetic Resonance Relaxometry in Commercial Edible Oils

Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters

Aplicación de la Imagen de Resonancia Magnética (IRM) al análisis morfológico no destructivo de piezas cárnicas. Una aproximación a la selección de perniles

Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology

Free-Range Feeding Alters Fatty Acid Composition at the sn-2 Position of Triglycerides and Subcutaneous Fat Physicochemical Properties in Heavy Pigs

Collaborators (6)

Palmira Villa Valverde

Clemente Lopez-Bote

Carlos Santos Arnaiz

Ana I Rey

JOSE FRANCISCO SEGURA PLAZA

M. Isabel Cambero

Make your next move.