FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A UNIVERSIDADE - TEMPO COMPLETO
Publicacións (225) Publicacións de FRANCISCO JAVIER CARBALLO GARCIA
2024
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Banana Drying: A Review on Methods and Advances
Food Reviews International, Vol. 40, Núm. 8, pp. 2188-2226
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Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II
Foods
2023
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Current Advances in Cheese Microbiology
Foods
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Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry
Foods, Vol. 12, Núm. 17
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La pequeña industria láctea en el medio rural en zonas de montaña
Universidad de León
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Quantitative proteomics in medication-related osteonecrosis of the jaw: A proof-of-concept study
Oral Diseases, Vol. 29, Núm. 5, pp. 2117-2129
2022
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Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions
Foods, Vol. 11, Núm. 21
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Derivados lácteos: Alternativa de futuro en el medio rural en zonas de montaña
ILE: Industrias lácteas españolas, Núm. 503, pp. 26-34
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Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese
Food Microbiology, Vol. 108
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Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)
Foods, Vol. 11, Núm. 8
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Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of Listeria monocytogenes
Biology, Vol. 11, Núm. 1
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Proximate composition and amino acid profile of European eel skin: influence of body weight
European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446
2021
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Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96
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Historia del Grupo de Microbiología de los Alimentos (MicroAli)
SEM@foro, Núm. 71, pp. 8-15
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Lipid and Oxidative Methods to Assess the Stability of “Lacon”
Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460
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Medication‐related osteonecrosis of the jaw: A critical narrative review
Journal of Clinical Medicine, Vol. 10, Núm. 19
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Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium
Foods, Vol. 10, Núm. 4
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Physicochemical, sensory and nutritional properties of foods affected by processing and storage
Foods
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Sausages: Nutrition, safety, processing and quality improvement
Foods
2020
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Association between periodontitis and medication-related osteonecrosis of the jaw: A systematic review and meta-analysis
Journal of Oral Pathology and Medicine, Vol. 49, Núm. 3, pp. 190-200