Publicacions en què col·labora amb Francisco Javier Carballo García (73)

2023

  1. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry

    Foods, Vol. 12, Núm. 17

  2. La pequeña industria láctea en el medio rural en zonas de montaña

    Universidad de León

2022

  1. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  2. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of Listeria monocytogenes

    Biology, Vol. 11, Núm. 1

  3. Proximate composition and amino acid profile of European eel skin: influence of body weight

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446

2021

  1. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

2019

  1. Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica

    Scientific Reports, Vol. 9, Núm. 1

  2. Prevalence, molecular typing, and determination of the biofilm-forming ability of Listeria monocytogenes serotypes from poultry meat and poultry preparations in Spain

    Microorganisms, Vol. 7, Núm. 11

2018

  1. Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces

    Food Microbiology, Vol. 76, pp. 513-517

2008

  1. 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

  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 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

2006

  1. Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

    Food Control, Vol. 17, Núm. 3, pp. 213-221

2005

  1. Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

    Food Chemistry, Vol. 92, Núm. 3, pp. 413-424

2004

  1. 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

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

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

2003

  1. 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

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

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

  3. 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

  4. Viscoelastic behavior of Arzúa-Ulloa cheese

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