FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
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Universidad de León
León, EspañaPublications in collaboration with researchers from Universidad de León (42)
2023
2022
2019
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Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica
Scientific Reports, Vol. 9, Núm. 1
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Prevalence, molecular typing, and determination of the biofilm-forming ability of Listeria monocytogenes serotypes from poultry meat and poultry preparations in Spain
Microorganisms, Vol. 7, Núm. 11
2018
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Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces
Food Microbiology, Vol. 76, pp. 513-517
2008
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Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk
Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76
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Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese
International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89
2004
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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese
Food Chemistry, Vol. 85, Núm. 3, pp. 389-398
2003
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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230
2002
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Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese
Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525
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Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening
LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232
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Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138
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Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese
Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735
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Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese
Journal of Food Protection, Vol. 65, Núm. 2, pp. 339-344
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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety
International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671
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Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese
Food Microbiology, Vol. 19, Núm. 1, pp. 23-33
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Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage
Food Chemistry, Vol. 78, Núm. 3, pp. 339-345
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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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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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Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese
Food Microbiology, Vol. 18, Núm. 5, pp. 499-509