Francisco Javier
Carballo García
Publicaciones en las que colabora con Francisco Javier Carballo García (18)
2023
2022
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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
2020
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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Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)
International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 2, pp. 136-149
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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
2017
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Impact of vacuum cooking and boiling and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)
LWT - Food Science and Technology, Vol. 79, pp. 267-277
2016
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Effects of different cooking methods on some chemical and sensory properties of Galega kale
International Journal of Food Science and Technology, Vol. 51, Núm. 9, pp. 2071-2080
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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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