Publikationen, an denen er mitarbeitet María Cruz García Linares (21)

2003

  1. Characterization of Bacillus spp associated with vacuum cooked salmon.

    Annals of Nutrition and Metabolism, Vol. 47, pp. 604

  2. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

    Food Chemistry, Vol. 83, Núm. 3, pp. 349-356

  3. Daily intake of macronutrients in a group of institutionalized elderly people in León. Spain

    Nutricion Hospitalaria, Vol. 18, Núm. 2, pp. 87-90

  4. Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

    Italian Journal of Food Science, Vol. 15, Núm. 2, pp. 225-239

  5. Effect of Olive Oil-fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 9, Núm. 5, pp. 329-338

  6. Evaluación dietética y parámetros bioquímicos de minerales en un colectivo de ancianos de la provincia de León (España)

    Nutricion Hospitalaria, Vol. 18, Núm. 1, pp. 39-45

  7. Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats

    Journal of Nutrition, Vol. 133, Núm. 7, pp. 2302-2308

  8. Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality

    LWT - Food Science and Technology, Vol. 36, Núm. 8, pp. 763-769

  9. Iron, folate and vitamins B12 & C dietary intake of an elderly institutionalized population in León, Spain

    Nutricion Hospitalaria, Vol. 18, Núm. 4, pp. 222-225

  10. Lipoprotein profile in elderly persons from northwestern Spain consuming the Atlantic diet, a variant of the Mediterranean diet

    Nutrition Research, Vol. 23, Núm. 12, pp. 1607-1618

  11. Sporeforming bacteria in trout processed by the sous vide method.

    Annals of Nutrition and Metabolism, Vol. 47, pp. 604