Publications by the researcher in collaboration with Francisco Javier Carballo García (38)

2008

  1. Biochemical characteristics of "sobrasada" (a spanish pork sausage): effect of the type of manufacture (homemade or industrial)

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 396, pp. 83-90

  2. Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese

    International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89

  3. Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk

    Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76

2004

  1. Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia

    Grasas y aceites, Vol. 55, Núm. 3, pp. 273-281

  2. Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

    Food Chemistry, Vol. 85, Núm. 3, pp. 389-398

2003

  1. Viscoelastic behavior of Arzúa-Ulloa cheese

    Journal of Texture Studies, Vol. 34, Núm. 2, pp. 115-129

  2. Compositional and degradative changes during the manufacture of dry-cured 'lacón'

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 593-601

  3. Composition, Physico-chemical Parameters and Nitrogen Fractions of Tetilla Cheese

    Journal of Food Science and Technology, Vol. 40, Núm. 1, pp. 102-105

  4. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

    International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230

2002

  1. Identificación de especies de peces de interés bromatológico y tecnológico

    Universidade de Vigo

  2. Total and free fatty acids content during the ripening of artisan and industrially manufactured "Chorizo de cebolla"

    Grasas y aceites, Vol. 53, Núm. 4, pp. 403-413

  3. Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

    Food Chemistry, Vol. 78, Núm. 3, pp. 339-345

  4. Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety

    International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671

  5. Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese

    Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735

  6. Calidad sensorial en relación con las características bioquímicas del lacón crudo-curado comercializado en Galicia: propuestas de mejora

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 338, pp. 31-38

2001

  1. Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety

    Food Chemistry, Vol. 74, Núm. 4, pp. 463-469

  2. Recuentos, comportamiento e identidad de las enterobacterianas presentes durante la elaboración del lacón gallego

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 323, pp. 61-66

  3. Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters

    Food Microbiology, Vol. 18, Núm. 1, pp. 25-33

  4. Los quesos de cabra tradicionales de España: una revisión

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 319, pp. 63-82

  5. Estudio del contenido en macro y microelementos minerales en embutidos tradicionales gallegos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 327, pp. 31-36