FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
MARIA INMACULADA
FRANCO MATILLA
CATEDRATICO/A DE UNIVERSIDAD TC
Publicacións nas que colabora con MARIA INMACULADA FRANCO MATILLA (83)
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
2020
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
2016
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Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
Journal of Food Composition and Analysis, Vol. 52, pp. 33-43
2015
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Estudio microbiológico de un producto cárnico crudo-curado de cabra halal. Efecto del tiempo de salado y del recubrimiento con aceite de oliva y pimentón
Avances en microbiología
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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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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
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Effect of the use of selected starter cultures on some quality, safety andsensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety
Food Control, Vol. 35, Núm. 1, pp. 123-131
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Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed
Grasas y aceites, Vol. 65, Núm. 3
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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
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Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering
Meat Science, Vol. 98, Núm. 2, pp. 129-134
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Volatile compounds analysis of dacia sausage, a traditional Romanian dry-cured sausage
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology, Vol. 38, Núm. 2, pp. 69-80
2013
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Effect of blanching methods and frozen storage on some quality parameters of turnip greens (" grelos")
LWT - Food Science and Technology, Vol. 51, Núm. 1, pp. 383-392
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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
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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Food Microbiology, Vol. 33, Núm. 1, pp. 61-68
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The Spanish traditional cheeses: Characteristics and scientific knowledge
Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 123-168
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Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo
Food Microbiology, Vol. 34, Núm. 1, pp. 215-226
2012
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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