Publicacións nas que colabora con María Cruz García Linares (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