Publications by the researcher in collaboration with María Gómez Vázquez (19)

2021

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

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

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. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 4, pp. 1194-1201

2015

  1. 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

  2. Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal "cecina"

    LWT - Food Science and Technology, Vol. 60, Núm. 1, pp. 332-338

2014

  1. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

    Food Control, Vol. 46, pp. 382-389

  2. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

    Meat Science, Vol. 97, Núm. 2, pp. 223-230

  3. Extension of the shelf-life of foal meat with two antioxidant active packaging systems

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 181-188

  4. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

    LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 439-445

  5. 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

  6. The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

    Animal, Vol. 8, Núm. 3, pp. 494-503

2013

  1. Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

    Meat Science, Vol. 93, Núm. 3, pp. 547-556

  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. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed

    Meat Science, Vol. 95, Núm. 3, pp. 658-666

  4. 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

2012

  1. Effect of packaging conditions on shelf-life of fresh foal meat

    Meat Science, Vol. 91, Núm. 4, pp. 513-520

  2. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

    Meat Science, Vol. 92, Núm. 4, pp. 610-618

2010

  1. Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

    Meat Science, Vol. 86, Núm. 3, pp. 684-691