Sausages: Nutrition, Safety, Processing and Quality Improvement by Javier Carballo

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Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage by Sidonia Martínez, Javier Carballo

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Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II by Sidonia Martínez, Javier Carballo

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Current Advances in Cheese Microbiology by Juan A. Centeno, Javier Carballo

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Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (<i>Castanea sativa</i> Mill.) Cultivars Grown in Northwest Spain under Different Environ... by Sidonia Martínez, Carlota Fuentes, Javier Carballo

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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

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MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE by Ana Maria Simion Ciuciu, Javier Carballo, Petru Alexe

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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

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¿Por qué la importancia de implementar Sistemas de Gestión por Competencias en nuestras organizaciones? by Yordano García Dousat, Lixania Reyes Jardinez, Carlos Javier Carballo

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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

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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

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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

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Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) by Lucía Gómez-Limia, Javier Carballo, Miriam Rodríguez-González, Sidonia Martínez

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Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage by Ana Maria SIMION CIUCIU, Inmacullada FRANCO, Javier CARBALLO, Petru ALEXE

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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

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Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of <i>Listeria monocytogenes</i> Naturally Present in Poultry by Cristina Rodríguez-Melcón, Alexandra Esteves, Javier Carballo, Carlos Alonso-Calleja, Rosa Capita

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Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of <i>Listeria monocytogen... by Cristina Rodríguez-Melcón, Carlos Alonso-Calleja, Camino García-Fernández, Javier Carballo, Rosa Capita

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Is Asymmetry Different Depending on How It Is Calculated? by Mario Iglesias-Caamaño, Tania Álvarez-Yates, Javier Carballo-López, Alba Cuba-Dorado, Óscar García-García

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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

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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

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