FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A UNIVERSIDADE - TEMPO COMPLETO
María del Camino
García Fontán
Publikationen, an denen er mitarbeitet María del Camino García Fontán (19)
2013
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Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured " lacón" Effect of salt level
Food Microbiology, Vol. 34, Núm. 1, pp. 12-18
2010
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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
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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
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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
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Microbiological characteristics of "androlla", a Spanish traditional pork sausage
Food Microbiology, Vol. 24, Núm. 1, pp. 52-58
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Microbiological characteristics of Botillo, a Spanish traditional pork sausage
LWT - Food Science and Technology, Vol. 40, Núm. 9, pp. 1610-1622
2006
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Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)
Food Control, Vol. 17, Núm. 3, pp. 213-221
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Microbiological and chemical changes during the manufacture of Kefir made from cows' milk, using a commercial starter culture
International Dairy Journal, Vol. 16, Núm. 7, pp. 762-767
2005
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Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)
Food Chemistry, Vol. 92, Núm. 3, pp. 413-424
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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
2002
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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
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Identificación de especies de peces de interés bromatológico y tecnológico
Universidade de Vigo
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Identification of enterococci isolated from cow's milk cheese: Comparison of the classical methods and the API 20 Strep system
Acta Microbiologica et Immunologica Hungarica, Vol. 49, Núm. 1, pp. 119-128
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Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage
Food Control, Vol. 13, Núm. 2, pp. 107-115
2001
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Comportamiento de la flora microbiana durante la elaboración industrial de kefir a partir de leche de vaca
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 326, pp. 57-64
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Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters
Food Microbiology, Vol. 18, Núm. 1, pp. 25-33
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Recuentos, comportamiento e identidad de las enterobacterianas presentes durante la elaboración del lacón gallego
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 323, pp. 61-66
2000
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A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product
Journal of Applied Microbiology, Vol. 89, Núm. 6, pp. 1018-1026
1999
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La calidad microbiológica de la leche destinada a la fabricación de queso
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 308, pp. 53-60