Carballo J - Search Results

1

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

Bermúdez R, Franco I, Franco D, Carballo J, Lorenzo JM. Bermúdez R, et al. Among authors: carballo j. Meat Sci. 2012 Dec;92(4):394-9. doi: 10.1016/j.meatsci.2012.05.001. Epub 2012 May 18. Meat Sci. 2012. PMID: 22682688 Clinical Trial.

2

Identification of enterococci isolated from cow's milk cheese: comparison of the classical methods and the API 20 STREP system (technical note).

García Fontán MC, Franco I, Tornadijo ME, Carballo J. García Fontán MC, et al. Among authors: carballo j. Acta Microbiol Immunol Hung. 2002;49(1):119-28. doi: 10.1556/AMicr.49.2002.1.12. Acta Microbiol Immunol Hung. 2002. PMID: 12073818

3

Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J. García Fontán MC, et al. Among authors: carballo j. Food Microbiol. 2007 Feb;24(1):52-8. doi: 10.1016/j.fm.2006.03.007. Epub 2006 Apr 21. Food Microbiol. 2007. PMID: 16943094

4

Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment.

Martínez S, Borrajo R, Franco I, Carballo J. Martínez S, et al. Among authors: carballo j. Int J Food Microbiol. 2007 Jun 30;117(2):223-7. doi: 10.1016/j.ijfoodmicro.2006.08.002. Epub 2006 Sep 14. Int J Food Microbiol. 2007. PMID: 16978725

5

The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity.

Martínez S, Curros A, Bermúdez J, Carballo J, Franco I. Martínez S, et al. Among authors: carballo j. Int J Food Sci Nutr. 2007 Mar;58(2):150-61. doi: 10.1080/09637480601154095. Int J Food Sci Nutr. 2007. PMID: 17469770

6

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives.

Lorenzo JM, García Fontán MC, Cachaldora A, Franco I, Carballo J. Lorenzo JM, et al. Among authors: carballo j. Food Microbiol. 2010 Apr;27(2):229-35. doi: 10.1016/j.fm.2009.10.003. Epub 2009 Oct 9. Food Microbiol. 2010. PMID: 20141940

7

Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages.

Lorenzo JM, Cachaldora A, Fonseca S, Gómez M, Franco I, Carballo J. Lorenzo JM, et al. Among authors: carballo j. Meat Sci. 2010 Nov;86(3):684-91. doi: 10.1016/j.meatsci.2010.06.005. Epub 2010 Jun 11. Meat Sci. 2010. PMID: 20673614

8

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: carballo j. Meat Sci. 2011 Apr;87(4):436-42. doi: 10.1016/j.meatsci.2010.11.022. Epub 2010 Dec 7. Meat Sci. 2011. PMID: 21168978

9

Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.

Purriños L, Bermúdez R, Franco D, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: carballo j. J Food Sci. 2011 Jan-Feb;76(1):C89-97. doi: 10.1111/j.1750-3841.2010.01955.x. Epub 2011 Jan 6. J Food Sci. 2011. PMID: 21535660

10

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

Lorenzo JM, Martínez S, Franco I, Carballo J. Lorenzo JM, et al. Among authors: carballo j. Meat Sci. 2007 Oct;77(2):287-93. doi: 10.1016/j.meatsci.2007.03.020. Epub 2007 Apr 2. Meat Sci. 2007. PMID: 22061602

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