Sausages: Nutrition, Safety, Processing and Quality Improvement

by Javier Carballo
Published 2021-04-01

Characterization of the lipid fraction of some Galician (NW of Spain) traditional meat products

by María Pilar Rodríguez, Javier Carballo, Mercedes López
Published 2001-10-01

A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis

by José M. Lorenzo, Laura Purriños, Javier Carballo
Published 2016-01-01

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

by José M Lorenzo, Javier Carballo, Daniel Franco
Published 2013-11-01

Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)

by Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo
Published 2004-09-01

Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

by Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo
Published 2009-07-01

MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

by Ana Maria Simion Ciuciu, Javier Carballo, Petru Alexe
Published 2011-09-01

Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

by Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo
Published 2002-12-01

¿Por qué la importancia de implementar Sistemas de Gestión por Competencias en nuestras organizaciones?

by Yordano García Dousat, Lixania Reyes Jardinez, Carlos Javier Carballo
Published 2009-01-01

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

by Miriam Rodríguez-González, Sonia Fonseca, Juan A. Centeno, Javier Carballo
Published 2020-12-01

Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

by Luis A. Espinoza, Laura Purriños, Juan A. Centeno, Javier Carballo
Published 2020-01-01

Prevalence, Molecular Typing, and Determination of the Biofilm-Forming Ability of <i>Listeria monocytogenes</i> Serotypes from Poultry Meat and Poultry Preparations in Spain

by Carlos Alonso-Calleja, Sara Gómez-Fernández, Javier Carballo, Rosa Capita
Published 2019-11-01

Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage

by Ana Maria SIMION CIUCIU, Inmacullada FRANCO, Javier CARBALLO, Petru ALEXE
Published 2014-12-01

Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

by Lucía Gómez-Limia, Roxana Cutillas, Javier Carballo, Inmaculada Franco, Sidonia Martínez
Published 2020-09-01

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

by María Gómez, Aida Cachaldora, Sonia Fonseca, Rubén Domínguez, Javier Carballo, Inmaculada Franco
Published 2018-01-01

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

by Sara Temperan, Jose M. Lorenzo, Bernardino Dominguez Castiñeiras, Inmaculada Franco, Javier Carballo
Published 2014-06-01

Intrasession Reliability of the Tests to Determine Lateral Asymmetry and Performance in Volleyball Players

by Mario Iglesias-Caamaño, Javier Carballo-López, Tania Álvarez-Yates, Alba Cuba-Dorado, Oscar García-García
Published 2018-09-01

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis...

by Rubén Agregán, Paulo E. S. Munekata, Daniel Franco, Javier Carballo, Francisco J. Barba, José M. Lorenzo
Published 2018-04-01

Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

by Lucía Gómez-Limia, Nicolás Moya Sanmartín, Javier Carballo, Rubén Domínguez, José M. Lorenzo, Sidonia Martínez
Published 2021-04-01

Influence of the Inclusion of Chestnut (<i>Castanea sativa Miller</i>) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of <i>Bice...

by Noemi Echegaray, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Paulo C. B. Campagnol, Javier Carballo, José M. Lorenzo
Published 2020-06-01