Centro Tecnológico de la Carne de Galicia-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2023

  1. Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas

    Foods, Vol. 12, Núm. 4

2022

  1. 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

2021

  1. Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)

    Antioxidants, Vol. 10, Núm. 1, pp. 1-20

2020

  1. Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

    International Journal of Food Properties, Vol. 23, Núm. 1, pp. 2271-2294

2018

  1. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

    Food Analytical Methods, Vol. 11, Núm. 2, pp. 319-326

2017

  1. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

    International Journal of Food Microbiology, Vol. 251, pp. 33-40

2010

  1. Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres

    Journal of Dairy Science, Vol. 93, Núm. 5, pp. 1868-1881