Publicacions en què col·labora amb MARIA INMACULADA FRANCO MATILLA (83)

2021

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

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

2020

  1. Free amino acids and biogenic amines in canned european eels: Influence of processing step, filling medium and storage time

    Foods, Vol. 9, Núm. 10

2018

  1. 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

  1. 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

  1. 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

  1. 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

  2. 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

  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

  2. 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

  3. Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

    Grasas y aceites, Vol. 65, Núm. 3

  4. 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

  5. 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

  6. 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

  1. 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

  2. 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

  3. 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

  4. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

    Food Microbiology, Vol. 33, Núm. 1, pp. 61-68

  5. The Spanish traditional cheeses: Characteristics and scientific knowledge

    Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 123-168

  6. 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

  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