Publicacións (226) Publicacións de FRANCISCO JAVIER CARBALLO GARCIA

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2025

  1. Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage

    LWT, Vol. 216

2024

  1. Banana Drying: A Review on Methods and Advances

    Food Reviews International, Vol. 40, Núm. 8, pp. 2188-2226

  2. Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II

    Foods

2023

  1. Current Advances in Cheese Microbiology

    Foods

  2. 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

  3. La pequeña industria láctea en el medio rural en zonas de montaña

    Universidad de León

  4. Quantitative proteomics in medication-related osteonecrosis of the jaw: A proof-of-concept study

    Oral Diseases, Vol. 29, Núm. 5, pp. 2117-2129

2022

  1. 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

  2. Derivados lácteos: Alternativa de futuro en el medio rural en zonas de montaña

    ILE: Industrias lácteas españolas, Núm. 503, pp. 26-34

  3. 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

  4. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  5. 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

  6. 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

  1. Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96

  2. Historia del Grupo de Microbiología de los Alimentos (MicroAli)

    SEM@foro, Núm. 71, pp. 8-15

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

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

  4. Medication‐related osteonecrosis of the jaw: A critical narrative review

    Journal of Clinical Medicine, Vol. 10, Núm. 19

  5. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

  6. Physicochemical, sensory and nutritional properties of foods affected by processing and storage

    Foods

  7. Sausages: Nutrition, safety, processing and quality improvement

    Foods