Farmacia Galénica y Tecnología Alimentaria
Department
CARMEN
CASAS VALENCIA
Researcher to 2008
Publications by the researcher in collaboration with CARMEN CASAS VALENCIA (15)
2002
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Utilization of cereal and fruit fibres in low fat dry fermented sausages
Meat Science, Vol. 60, Núm. 3, pp. 227-236
2001
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Effect of selected mould strains on the sensory properties of dry fermented sausages
European Food Research and Technology, Vol. 212, Núm. 3, pp. 287-291
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Inulin as fat substitute in low fat, dry fermented sausages
Meat Science, Vol. 57, Núm. 4, pp. 387-393
1999
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Effect of selected mould strains on lipolysis in dry fermented sausages
European Food Research and Technology, Vol. 209, Núm. 5, pp. 360-365
1997
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Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces
Meat Science, Vol. 45, Núm. 4, pp. 419-425
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Lactic acid bacteria: Hydrophobicity and strength of attachment to meat surfaces
Letters in Applied Microbiology, Vol. 24, Núm. 1, pp. 14-18
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Virulence Factors-Pathogenicity Relationships for Aeromonas Species from Clinical and Food Isolates
Folia Microbiologica, Vol. 42, Núm. 4, pp. 385-389
1996
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Attachment of Lactic Acid Bacteria to Beef-Muscle Surfaces
Folia Microbiologica, Vol. 41, Núm. 4, pp. 333-338
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Influence of temperature, pH, sodium chloride and sodium nitrite on the growth of clinical and food motile Aeromonas spp. strains
Archiv fur Lebensmittelhygiene, Vol. 47, Núm. 2, pp. 50-52
1995
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Potential technological interest of a Mucor strain to be used in dry fermented sausage production
Food Research International, Vol. 28, Núm. 1, pp. 77-82
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Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 201, Núm. 3, pp. 298-302
1994
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Incidence of motile Aeromonas spp. in foods.
Microbiología (Madrid, Spain), Vol. 10, Núm. 3, pp. 257-262
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Virulence factors in clinical and food isolates of Aeromonas species
Folia Microbiologica: Official Journal of the Institute of Microbiology, Academy of Sciences of the Czech Republic, Vol. 39, Núm. 4, pp. 331-336
1993
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Attachment of bacteria to meat surfaces: A review
Meat Science, Vol. 34, Núm. 3, pp. 265-273
1992
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Study of the effect of heat (treatments) on meat protein denaturation as determined by ELISA
Food Chemistry, Vol. 43, Núm. 2, pp. 147-150