Publications by the researcher in collaboration with María del Camino García Fontán (19)

2013

  1. 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

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

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

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

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

2006

  1. 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

  2. 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

  1. 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

  2. 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

  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

  2. Identificación de especies de peces de interés bromatológico y tecnológico

    Universidade de Vigo

  3. 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

  4. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

    Food Control, Vol. 13, Núm. 2, pp. 107-115

2001

  1. 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

  2. Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters

    Food Microbiology, Vol. 18, Núm. 1, pp. 25-33

  3. 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

  1. 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

  1. 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