Publications by the researcher in collaboration with MARIA INMACULADA FRANCO MATILLA (17)

2021

  1. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

2014

  1. Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

    Spanish journal of agricultural research, Vol. 12, Núm. 3, pp. 694-707

2012

  1. Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

    Food Control, Vol. 25, Núm. 2, pp. 789-796

  2. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

    Meat Science, Vol. 92, Núm. 4, pp. 394-399

  3. Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines

    Frontiers in Microbiology, Vol. 3, Núm. APR

2010

  1. Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

    Meat Science, Vol. 86, Núm. 3, pp. 684-691

  2. Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

    Food Microbiology, Vol. 27, Núm. 2, pp. 229-235

2008

  1. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

    Food Control, Vol. 19, Núm. 12, pp. 1148-1158

  2. Biogenic amine content in relation to physico-chemical parameters and microbial counts in two kinds of Spanish traditional sausages

    Archiv fur Lebensmittelhygiene, Vol. 59, Núm. 2, pp. 70-75

  3. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

    Food Chemistry, Vol. 110, Núm. 1, pp. 137-149

2007

  1. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

    Meat Science, Vol. 77, Núm. 2, pp. 287-293

  2. Microbiological characteristics of "androlla", a Spanish traditional pork sausage

    Food Microbiology, Vol. 24, Núm. 1, pp. 52-58

  3. Microbiological characteristics of Botillo, a Spanish traditional pork sausage

    LWT - Food Science and Technology, Vol. 40, Núm. 9, pp. 1610-1622

2005

  1. Estudio de la población de levaduras durante el proceso de elaboración del lacón crudo-curado

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 367, pp. 46-55

  2. Estudio de las mermas en peso, y de los parámetros bioquímicos de estabilidad, durante la elaboración del lacón crudo-curado con y sin aditivos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 367, pp. 56-65

2003

  1. Compositional and degradative changes during the manufacture of dry-cured 'lacón'

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 593-601

2002

  1. Calidad sensorial en relación con las características bioquímicas del lacón crudo-curado comercializado en Galicia: propuestas de mejora

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 338, pp. 31-38