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Foods (Basel, Switzerland)|December 10, 2020
Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter CulturesMiriam Rodríguez-González, Sonia Fonseca, Juan A Centeno, et al.
Journal of Food Protection|September 9, 2014
Metabolic characterization of Bacillus subtilis and Bacillus amyloliquefaciens strains isolated from traditional dry-cured sausagesAida Cachaldora, Sonia Fonseca, María Gómez, et al.
Food Microbiology|November 6, 2012
Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausageSonia Fonseca, Aida Cachaldora, María Gómez, et al.
Food Microbiology|March 19, 2013
Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizoSonia Fonseca, Labia Irène Ivette Ouoba, Inmaculada Franco, et al.
Journal of Food Science|May 4, 2011
Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat productLaura Purriños, Roberto Bermúdez, Daniel Franco, et al.
Medical Hypotheses|June 3, 2018
Vitamin D supplementation: Hypothetical effect on medication-related osteonecrosis of the jawAlejandro I Lorenzo-Pouso, Mario Pérez-Sayáns, Abel García, et al.
Frontiers in Microbiology|April 25, 2012
Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic aminesRoberto Bermúdez, José M Lorenzo, Sonia Fonseca, et al.
Food Microbiology|March 19, 2013
Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt levelLaura Purriños, María C García Fontán, Javier Carballo, et al.
Food Chemistry|March 6, 2014
Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâtéJosé M Lorenzo, Mirian Pateiro, María C García Fontán, et al.
Food Chemistry|September 25, 2016
Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based methodFrancisco J Méndez-Cid, José M Lorenzo, Sidonia Martínez, et al.
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