María Cruz García Linares-rekin lankidetzan egindako argitalpenak (15)

2006

  1. Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.

    Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150

2005

  1. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.

    Food Control, Vol. 16, Núm. 1, pp. 77-85

2004

  1. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

    Food Microbiology, Vol. 21, Núm. 2, pp. 193-201

  2. Extended shelf life refrigerated pasteurized foods: Microbiological quality and safety.

    Buletin USAMV-CN, Vol. 60, pp. 476

  3. Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content.

    Journal of Food Quality, Vol. 27, Núm. 5, pp. 371-387

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. 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

  6. 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

  7. 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

  8. 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

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

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

2002

  1. Valoración antropométrica e ingesta de vitaminas de un grupo de ancianos institucionalizados de la provincia de León (España)

    Nutricion Hospitalaria, Vol. 17, Núm. 6, pp. 290-295