Publicacions en què col·labora amb Francisco Javier Carballo García (18)

2002

  1. Identification of enterococci isolated from cow's milk cheese: Comparison of the classical methods and the API 20 Strep system

    Acta Microbiologica et Immunologica Hungarica, Vol. 49, Núm. 1, pp. 119-128

  2. Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 19, Núm. 1, pp. 23-33

  3. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

    Food Control, Vol. 13, Núm. 2, pp. 107-115

2001

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

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

  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. Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 18, Núm. 5, pp. 499-509

2000

  1. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product

    Journal of Applied Microbiology, Vol. 89, Núm. 6, pp. 1018-1026

1999

  1. Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue- veined variety, during ripening

    Food Chemistry, Vol. 67, Núm. 4, pp. 415-421

1998

  1. Alteraciones y defectos de los quesos

    Alimentación, equipos y tecnología, Año 17, Núm. 6, pp. 67-78

  2. Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: Identification, characteristics and in vitro potential toxins production

    Lait, Vol. 78, Núm. 6, pp. 661-672

  3. Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk

    Lait, Vol. 78, Núm. 6, pp. 647-659

1997

  1. Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese

    Food Research International, Vol. 30, Núm. 9, pp. 653-658

  2. Proteolytic and lipolytic changes during the ripening of a spanish craft goat cheese (Armada variety)

    Journal of the Science of Food and Agriculture, Vol. 75, Núm. 2, pp. 148-154

1996

  1. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

    Food Chemistry, Vol. 55, Núm. 3, pp. 225-230

  2. Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese

    Journal of Food Protection, Vol. 59, Núm. 11, pp. 1200-1207

1995

  1. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

    Le Lait, Vol. 75, Núm. 6, pp. 551-570

  2. Microbiological study of león raw cow-milk cheese, a spanish craft variety

    Journal of Food Protection, Vol. 58, Núm. 9, pp. 998-1006

1993

  1. Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese

    Journal of Applied Bacteriology, Vol. 75, Núm. 3, pp. 240-246