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Meat Science|October 4, 2014
Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loinJosé M Lorenzo, J CarballoMeat Science|November 9, 2011
Heating rate effects on high-fat and low-fat frankfurters with a high content of added waterS Cofrades, J Carballo, F Jiménez-ColmeneroMeat Science|November 9, 2011
Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperaturesJ Carballo, M Cavestany, F Jiménez-ColmeneroMeat Science|November 9, 2011
Healthier meat and meat products: their role as functional foodsF Jiménez-Colmenero, J Carballo, S CofradesMedical Microbiology and Immunology|January 1, 1991
Importance of experimental design in the evaluation of the influence of proteins in bacterial adherence to polymersJ Carballo, C M Ferreirós, M T CriadoRevista Espanola De Fisiologia|December 1, 1991
Influence of blood proteins in the in vitro adhesion of Staphylococcus epidermidis to teflon, polycarbonate, polyethylene and bovine pericardiumJ Carballo, C M Ferreirós, M T CriadoMeat Science|November 9, 2011
Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditionsC Ruiz-Capillas, J Carballo, F Jiménez ColmeneroMeat Science|November 9, 2011
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacersF Jiménez Colmenero, M J Ayo, J CarballoJournal of Biomaterials Applications|January 1, 1991
Adherence of coagulase-negative staphylococci onto polyethylene catheters in vitro and in vivo: a study on the influence of various plasma proteinsP Brokke, J Dankert, J Carballo, et al.Journal of Biomaterials Applications|October 1, 1992
Factor analysis in the evaluation of the relationship between bacterial adherence to biomaterials and changes in free energyJ Carballo, C M Ferreirós, M T CriadoPageof 11