Publicaciones en las que colabora con EVA HIERRO PAREDES (32)

2015

  1. Estimation of the growth kinetic parameters of bacillus cereus spores as affected by pulsed light treatment

    International Journal of Food Microbiology, Vol. 202, pp. 20-26

2014

  1. Mediterranean Products

    Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 301-312

2011

  1. Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 3, pp. 275-281

  2. Utilización de pulsos de luz para la descontaminación de productos cárnicos listos para el consumo

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 179-183

2010

  1. Volatile profile and sensory characteristics of dry-cured loins as affected by feeding level in the period previous to the late fattening phase and by rearing system of iberian pigs

    Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 636-657

2009

  1. Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

    International Journal of Food Microbiology, Vol. 135, Núm. 2, pp. 125-130

  2. Pulsed light inactivation of listeria monocytogenes through different plastic films

    Foodborne Pathogens and Disease, Vol. 6, Núm. 10, pp. 1265-1267

  3. The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin

    Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 78-89

2008

  1. Fatty acid composition of salami from different countries and their nutritional implications

    International Journal of Food Sciences and Nutrition, Vol. 59, Núm. 7-8, pp. 607-618

  2. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

    Meat Science, Vol. 79, Núm. 4, pp. 666-676

2007

  1. Fatty acid and volatile compound composition of Italian and Brazilian Milano salami

    Sciences des Aliments, Vol. 27, Núm. 3, pp. 234-244

  2. Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

    Food Chemistry, Vol. 103, Núm. 4, pp. 1159-1167

2006

  1. A note on partial replacement of maize with rice bran in the pig diet on meat and backfat fatty acids

    Handbook of Environmental Chemistry, Volume 5: Water Pollution, Vol. 15, Núm. 3, pp. 427-433

  2. Contribución de la fracción lipídica de salamis fabricados en distintos países a la ingesta diaria recomendada (DRSP)

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 371, pp. 91-92

2005

  1. Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

    Food Chemistry, Vol. 91, Núm. 4, pp. 673-682

  2. Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

    European Food Research and Technology, Vol. 220, Núm. 5-6, pp. 494-501

2004

  1. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

    Food Chemistry, Vol. 85, Núm. 4, pp. 649-657

  2. Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

    Meat Science, Vol. 66, Núm. 1, pp. 151-163

2003

  1. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

    International Journal of Food Microbiology, Vol. 85, Núm. 1-2, pp. 111-125

2001

  1. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

    Meat Science, Vol. 59, Núm. 1, pp. 97-107