FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
María
Gómez Vázquez
Publications by the researcher in collaboration with María Gómez Vázquez (8)
2021
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Lipid and Oxidative Methods to Assess the Stability of “Lacon”
Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460
2018
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Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
Journal of Food Quality, Vol. 2018
2017
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Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”
Journal of Food Composition and Analysis, Vol. 56, pp. 73-83
2015
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Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
Journal of Food Composition and Analysis, Vol. 37, pp. 104-111
2014
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Metabolic characterization of bacillus subtilis and bacillus amyloliquefaciens strains isolated from traditional dry-cured sausages
Journal of Food Protection, Vol. 77, Núm. 9, pp. 1605-1611
2013
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Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
Food Control, Vol. 33, Núm. 1, pp. 6-14
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Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
Food Microbiology, Vol. 33, Núm. 1, pp. 77-84
2010
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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